Chicken Pot Pie Kid Rocks Moms Recipes

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MOM'S CHICKEN POT PIE



Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

CHICKEN POT PIE, KID ROCK'S MOM'S RECIPE



Chicken Pot Pie, Kid Rock's Mom's Recipe image

Provided by á-7889

Number Of Ingredients 12

Two 10-ounce packages Pepperidge Farm Puff Pastry Shells
2 cups diced (1/2-inch ) carrots
1-1/2 cups diced (1/2-inch) celery
3/4 teaspoon kosher salt
1-1/4 cups diced (1/2-inch) onion
3/4 cup frozen peas
9 tablespoons butter
3/4 cup + 2 tablespoons flour
1/2 teaspoon ground white pepper
1/4 cup + 2 tablespoons Better Than Bouillon chicken base
4 cups diced or shredded rotisserie chicken
Milk (optional)

Steps:

  • 1. Preheat the oven to 425 degrees. 2. Set the pasty shells on a baking sheet and bake them according to the package directions. Set aside to cool, then remove the tops. 3. Meanwhile, in a medium saucepan, combine the carrots, celery, salt, and 1-1/2 cups water. Bring to a boil over medium-high heat and cook until just tender, about 5 minutes. Add the onion and boil 5 more minutes. Add the peas to warm them through. Drain the vegetables and run them under cold water to stop the cooking. Set aside. 4. In a Dutch oven, melt the butter over low heat. Whisk in the flour and white pepper and cook, whisking constantly, until the mixture has thickened, about 1 minute. Stir 3 cups water into the chicken base, then add to the pot and cook, stirring, until thick. 5. Add the vegetables and chicken to the sauce and cook until heated through. If the sauce is to thick, stir in a bit of milk. 6. To serve, divide the chicken mixture among the pastry shells and top with the pastry lids. Spoon additional chicken mixture on top, if desired, and some around the base. (If you still have leftover chicken mixture, serve it the next day over mashed potatoes.)

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