CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
- Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
- Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
- Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
- Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST
The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).
Provided by littleturtle
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
- In a saucepan, melt butter over medium heat.
- Saute garlic for 2 minutes.
- Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
- Add half-and-half and chicken broth slowly, still stirring constantly.
- Season with salt, pepper, and thyme.
- Continue cooking and stirring until sauce boils and thickens.
- Pour sauce over chicken and vegetble mixture.
- Sift remaining cup of flour together with baking powder and salt into a bowl.
- With a fork, work in mashed sweet potatoes with vegetable oil and egg.
- Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
- Cover casserole dish with dough and pinch edges all the way around.
- Make several small slits in the dough.
- Bake until crust is golden-brown (35-40 minutes).
Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2
BOBBY FLAY'S SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST
Steps:
- To make the crust, stir the flour, salt, and pepper together in a large bowl. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk, and sweet potato puree together in a bowl. Add the mixture to the flour, and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface, and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
- Preheat the oven to 375°F.
- To make the filling, melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin it with a little extra milk.
- Add the mushrooms, turnips, carrots, onions, peas, chicken, and chipotle, if using, to the sauce and fold gently to combine. Season the filling with salt and pepper, and stir in the parsley.
- Divide the dough in half, and roll each half out on a lightly floured surface until 1/8 inch thick. Invert individual heatproof bowls on the pastry sheet, and using a sharp knife, cut circles around the outside of the bowls that are slightly larger than the bowls. Fill the bowls three-quarters full with the chicken filling, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each bowl with a pastry round, pressing the dough around the rim to form a seal. Brush the tops with the egg wash and season with salt and pepper. Use a paring knife to make a small slit in the center of the dough. (Alternatively, roll one large crust and use it to top a family-style pot pie in a 10-inch baking dish.)
- Place the bowls on baking sheets, and bake until the crust is golden brown and the filling is bubbly, 15 to 18 minutes for individual pies and 25 to 30 minutes for one large pot pie. Remove from the oven and let sit for 5 minutes before serving.
SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
- In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
- Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
- Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
- Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
- Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.
CHICKEN AND MUSHROOM POT PIE WITH SQUASH CRUST
This is the best pie recipe I have ever invented, and the best thing is, there's almost no fat whatsoever in it so you can eat as much as you like!
Provided by PaulaM11
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Place squash cubes in a large pot and cover with water; bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain squash. Mash and set aside to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a dry skillet over medium heat. Add chicken and mushrooms; cook and stir until chicken is no longer pink, 5 to 10 minutes.
- Drain chicken and mushrooms. Add mushroom soup. Fill empty can with water and pour in. Cook until mixed well, 2 to 3 minutes.
- Add flour and 1 egg to the cooled mashed squash. Mix to form the pastry. Transfer to a well floured surface. Divide into 6 pieces. Roll out 3 pieces to fit 3 nonstick pie pans. Prick the bottoms with a fork.
- Spoon chicken and mushroom filling over the pastry. Roll out remaining pastry and place over the filling. Beat remaining egg and brush over the tops.
- Bake in the preheated oven until golden, about 30 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 27.6 g, Cholesterol 51.5 mg, Fat 2.4 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 0.6 g, Sodium 129.1 mg, Sugar 2.6 g
COUNTRY CHICKEN AND MUSHROOM POT PIE
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g
CHICKEN & SWEET POTATO POTPIE
Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
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