CHICKEN POT PIE SALAD SANDWICHES
Comfort food, meet summer. You'll find all the sweet flavor and creamy texture of a chicken pot pie in this chilled salad. We use rotisserie chicken for ease and sandwich the salad between biscuits to replicate the rich flavor of the pie's doughy crown.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes.
- Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
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- Place the potatoes and carrots in a medium saucepan and cover with cold water. Bring to a boil over moderate heat, and cook until just fork tender, about 12 to 15 minutes. Drain, transfer to a large bowl and set aside.
- Set a large skillet over medium-high heat with 1 tablespoon butter. Once melted, add in the chicken and cook, stirring often, until just starting to brown and almost cooked through, about 3 to 4 minutes. Carefully drain any liquid, if any, that has accumulated in the pan. Add the remaining tablespoon of butter to the skillet and then stir the onion, garlic, and celery. Cook until the veggies have softened and the chicken has fully cooked through, about 5 minutes. Season with salt, pepper, and thyme. Deglaze the pan with the white wine and cook until it's almost all evaporated, about 5 minutes. Remove from the heat, stir in the peas and transfer everything to the large bowl with the potatoes and carrots and set aside to cool completely.
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