CLASSIC CHICKEN POT PIE
Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Add potatoes, green beans, corn, carrot, onion, and celery; cook until vegetables are just soft, about 7 minutes.
- In a small bowl, whisk together broth, half-and-half, and flour. Add mixture to skillet. Stir in parsley, 1¼ teaspoons salt, pepper, and thyme. Bring to a boil over medium-high heat, stirring frequently. Stir in chicken.
- On a lightly floured surface, roll piecrust to a 12-inch circle. Place dough on chicken mixture, and crimp edges as desired. Cut 6 slits in top of dough to release steam. Place skillet on a baking sheet.
- In a small bowl, whisk together egg and 1 teaspoon water. Brush dough with egg mixture, and sprinkle with remaining ¼ teaspoon salt.
- Bake until crust is golden brown and filling is bubbly, about 40 minutes. Let stand for 15 minutes before serving.
QUICK AND EASY CHICKEN POT PIE
A one-pot dinner that's quick, easy and a real crowd-pleaser
Provided by Paula Deen
Categories classics cold weather comfort food Country Cooking fall southern winter
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
- In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
- In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
HOMESTYLE CHICKEN POT PIE
Classic southern homestyle chicken pot pie is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.
Provided by Paula Deen
Categories classics comfort food winter
Time 45m
Yield 6 to 8
Number Of Ingredients 21
Steps:
- 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
- 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
- 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
- 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
- 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
- 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
- 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
EASY CHICKEN POT PIE - PAULA DEEN RECIPE - (4.4/5)
Provided by lindaauman
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray. Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables. In a separate bowl, whisk together the biscuit mix and whole milk. Pour biscuit mix over top of casserole. Drizzle melted butter over the top. Bake for 35 minutes, until golden brown on top.
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
- In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
- Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
HURRY UP CHICKEN POT PIE (PAULA DEEN)
This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.
Provided by Mish K.
Categories Savory Pies
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
- Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
- Stir together the biscuit mix and milk, and pour this over the casserole.
- Drizzle butter over the topping.
- Bake until the topping is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9
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