Chicken Pot Pie With A Twist Recipes

INDIVIDUAL CHICKEN POT PIES

Steps:

• Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray.
• In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.
• Cut 8 (4-inch) squares from puff pastry.
• Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.
• Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

CHICKEN POT PIE WITH A TWIST!

Steps:

• Heat the oil in a pan over medium heat.
• Add salt and pepper to the chicken.
• Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook.
• While the chicken is cooking slowly, chop the onions and celery.
• Add onions and celery to the same pan as the chicken
• Cover the chicken and vegetables so that they become tender.
• While this is cooking, chop the potatoes and carrots - cubed.
• Boil potatoes and carrots until fork tender.
• Add frozen peas about 5 minutes before the potatoes and carrots are done.
• In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce).
• Drain vegetables and add to a large casserole dish.
• Remove chicken and chop into bit size pieces - add to casserole.
• Add softened onions and celery on top of casserole.
• Pour soup mixture on top of casserole.
• Roll out pie dough on top of casserole.
• Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.

HIDDEN COVE PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray an 8-inch casserole dish with nonstick spray.
• Lightly flour a work surface and roll 1 pastry sheet into an 11-inch square. Cut remaining pastry sheet crosswise into strips and wave into a lattice on a baking sheet. Freeze lattice while preparing the filling.
• Melt butter in a saucepan over medium heat. Add flour and whisk thoroughly until blended. Slowly pour in chicken broth and milk, whisking continually. Stir in Hidden Cove lemon-garlic blend, Swiss cheese, and Parmesan cheese. Mix well until everything is combined, about 5 minutes. Add chicken and vegetables.
• Fit puff pastry square into the prepared casserole dish, trimming corners as needed. Pour chicken filling into the dough. Top with latticed puff pastry, pressing and crimping the edges to seal. Brush with beaten egg.
• Bake, uncovered, in the preheated oven until filling is bubbly and top is golden brown, 45 to 55 minutes. Let stand 15 minutes before serving.

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
• Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
• Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
• Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
• Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
• Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
• Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
• Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.