Chicken Pot Pie With Cheddar Scallion Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN POTPIE WITH CHEDDAR CRUST



Chicken Potpie With Cheddar Crust image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold vegetable shortening
1 3 1/2-to-4-pound roasted or rotisserie chicken
3 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 onion, chopped
5 teaspoons chopped fresh thyme
6 stalks celery, chopped
6 carrots, chopped
Kosher salt
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound cremini mushrooms, sliced
7 tablespoons all-purpose flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsley
Freshly ground pepper

Steps:

  • Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
  • Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
  • Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
  • Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

EASY CHEDDAR CHICKEN POTPIE



Easy Cheddar Chicken Potpie image

My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen vegetables for stew, thawed and coarsely chopped
1 jar (12 ounces) chicken gravy
2 cups shredded cheddar cheese
2 cups cubed cooked chicken
2 cups biscuit/baking mix
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
2 large eggs, room temperature
1/4 cup 2% milk

Steps:

  • Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

CHEDDAR CHICKEN POTPIE



Cheddar Chicken Potpie image

Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste

Steps:

  • For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.

CHICKEN POT PIE WITH CHEDDAR CRUST



Chicken Pot Pie with Cheddar Crust image

This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!

Provided by CHARLIEMIKEOSCAR

Categories     Chicken Pot Pie

Time 2h32m

Yield 12

Number Of Ingredients 19

3 pounds bone-in chicken pieces
6 quarts water
1 pinch salt
2 ½ pounds potatoes, peeled and diced
1 bunch celery, diced
¼ cup butter
2 pounds baby carrots, halved
1 onion, diced
7 tablespoons butter
6 tablespoons all-purpose flour
2 cups cream
¼ cup chopped parsley
¼ cup chopped green onion tops
1 pinch salt and ground black pepper to taste
4 tablespoons butter
2 cups flour
¼ cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten

Steps:

  • Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  • Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  • Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  • To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  • To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  • Bake in preheated oven until top is golden; 30 to 35 minutes.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST



Chicken Pot Pie with Herb and Cheddar Crust image

We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.

Provided by By Arlene Cummings

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh thyme leaves
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup butter
1/4 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
Salt and pepper to taste
1/3 cup Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded or cubed cooked chicken
1 cup frozen mixed vegetables (from 12-oz bag)

Steps:

  • Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
  • Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
  • In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
  • Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

CHEDDAR CHICKEN POT PIE



Cheddar Chicken Pot Pie image

Make and share this Cheddar Chicken Pot Pie recipe from Food.com.

Provided by juicyjuice

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons chilled butter or 5 tablespoons margarine, cut into pieces
3 tablespoons cold water
1 1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced cooked chicken
1/4 teaspoon poultry seasoning
salt and pepper

Steps:

  • For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
  • Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
  • For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
  • Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
  • Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
  • Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
  • On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.

Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1

CHICKEN POT PIE WITH CHEDDAR CRUST



Chicken Pot Pie with Cheddar Crust image

This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!

Provided by CHARLIEMIKEOSCAR

Categories     Chicken Pot Pie

Time 2h32m

Yield 12

Number Of Ingredients 19

3 pounds bone-in chicken pieces
6 quarts water
1 pinch salt
2 ½ pounds potatoes, peeled and diced
1 bunch celery, diced
¼ cup butter
2 pounds baby carrots, halved
1 onion, diced
7 tablespoons butter
6 tablespoons all-purpose flour
2 cups cream
¼ cup chopped parsley
¼ cup chopped green onion tops
1 pinch salt and ground black pepper to taste
4 tablespoons butter
2 cups flour
¼ cup ice water
1 cup shredded Cheddar cheese
1 egg yolk, lightly beaten

Steps:

  • Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
  • Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
  • Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
  • To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
  • To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
  • Bake in preheated oven until top is golden; 30 to 35 minutes.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g

CHICKEN POT PIE WITH CHEDDAR-SCALLION CRUST



Chicken Pot Pie With Cheddar-Scallion Crust image

My family enjoys good soul-warming comfort food, especially during the cold weather season. Homemade chicken pot pie is right up there as one of our top favorites. This recipe from Yankee Magazine (January 2012) is a really, really good one. The most delicious pot pie (with cheddar/scallion biscuits) EVER! Comfort food supreme! Recipe makes 6 individual pot pies, -or- one large one (adjust bake time accordingly). YUM! Hope you enjoy as much as we do! Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.

Provided by BecR2400

Categories     Pot Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

3 cups reduced-sodium chicken broth
3 medium carrots, peeled and diced
1/2 small butternut squash, peeled, seeded, and diced
4 tablespoons salted butter
1 celery rib, diced
1 medium yellow onion, diced
1 teaspoon kosher salt or 1 teaspoon sea salt
1 cup chopped white button mushrooms
5 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon fresh ground black pepper
2 tablespoons minced flat leaf parsley
3 cups chopped cooked chicken, white and dark meat (tip ( use precooked rotisserie chicken meat to save on valuable prep time)
1/3 cup sweet peas (frozen is fine)
2 cups all-purpose flour, plus extra for work surface
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
5 tablespoons cold salted butter, cut into small cubes
2/3 cup grated sharp cheddar cheese
2 scallions, green parts only, thinly sliced (green onions)
1 large egg
2/3 cup buttermilk
milk (for brushing biscuits)

Steps:

  • First, make the filling:.
  • In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving broth. Set aside.
  • Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes. Add flour and cook, stirring, about 2 minutes. Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth. Cook, stirring often, until sauce thickens, 8 to 10 minutes. Season with pepper. Add parsley, chicken, reserved vegetables, and peas.
  • Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits. If you have extra filling, put it in another ramekin. (Note: or you can make one big casserole; adjust baking time accordingly).
  • Preheat oven to 425°.
  • Make the biscuits:.
  • In a large bowl, whisk flour with baking powder, baking soda, and salt.
  • Use your fingers to smear the butter into the flour mixture until it resembles coarse meal, with plenty of lumps. Stir in cheddar and scallions.
  • In a medium-size bowl, whisk together egg and buttermilk; then add to flour mixture. Stir with a fork until a shaggy dough forms.
  • Divide dough into 2 balls. On a lightly floured counter, press dough out to a half-inch thickness. Using a biscuit cutter or the floured rim of a glass, cut out 2- to 3-inch rounds. Gather dough again as needed and press out again. Repeat with second ball.
  • Divide biscuits among ramekins, overlapping as necessary. Brush tops with milk, and set ramekins on a baking sheet lined with foil. Bake until crust is nicely browned and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 630, Fat 30.1, SaturatedFat 16.5, Cholesterol 149.3, Sodium 1219.8, Carbohydrate 57.6, Fiber 4.8, Sugar 6.5, Protein 33.7

More about "chicken pot pie with cheddar scallion crust recipes"

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST – A STEP …
chicken-pot-pie-with-herb-and-cheddar-crust-a-step image
2012-04-24 Remove from heat. Remove crusts from package. Place 1 piecrust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Sprinkle 2 tablespoons of flour on a hard surface and place the second …
From cookingwithsugar.com


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
classic-chicken-pot-pie-recipe-pillsburycom image
Steps. Hide Images. 1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. …
From pillsbury.com


THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
the-best-chicken-pot-pie-with-homemade-pie-crust image
2018-10-17 Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and …
From theanthonykitchen.com


SKILLET CHICKEN POT PIE WITH CHEDDAR CRUST
skillet-chicken-pot-pie-with-cheddar-crust image
2015-01-04 Preheat oven to 400 degrees. To make filling, melt butter in a medium (10-inch) cast iron skillet over medium heat. Add onion, carrot, and celery and cook 5 minutes. Sprinkle flour on top. Cook and stir for 1 minute. …
From spicysouthernkitchen.com


CHICKEN POTPIE - NEW ENGLAND TODAY
chicken-potpie-new-england-today image
2022-02-25 Press the dough gently into the bottom and sides of the pan, leaving a ¼-inch lip to allow for shrinkage in the oven. Refrigerate for at least 30 minutes. Preheat the oven to 350° and place a rack in the center. Line the pie shell with …
From newengland.com


ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
2017-01-29 Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Step 2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess.
From campbells.com


BLOW YA MIND CHEDDAR BROCCOLI CHICKEN POT PIE - AMBITIOUS KITCHEN
2021-02-24 Preheat the oven to 375 degrees F and coat a 10 inch deep skillet or pie pan with cooking spray. Pour in the cheddar broccoli chicken pot pie mixture. Roll the dough. On a well-floured surface, roll out that pie dough until it’s large enough to cover the skillet or pan. Top it.
From ambitiouskitchen.com


CHICKEN POT PIE WITH CHEDDAR CRUST - PLAIN.RECIPES
Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
From plain.recipes


QUICK AND EASY CHICKEN POT PIE WITH PRE-MADE CRUST
2022-02-06 Add the rest of the oil and the flour and cook on low heat for about 2 minutes. Slowly pour in the milk, stirring constantly. Raise the heat to medium-high and cook for about 3-4 minutes or until the sauce begins to thicken. Stir in the cooked shredded chicken, frozen peas, and thyme.
From cookwithginger.com


ONE-PAN CHICKEN POT PIE WITH A CHEDDAR-SCALLION CRUST
Let the chicken cool and then finely chop the chicken. Make the filling. Heat a large, oven-safe skillet, over medium heat. Melt 4 tbsp of butter in the skillet. When the butter begins to foam, add onions, celery and mushrooms and season generously with salt and pepper. Allow vegetables to cook for 5-7 minutes, until softened.
From samburros.com


THE BEST CHICKEN POT PIE RECIPE - THE GRACIOUS WIFE
2022-02-26 With a pastry brush, brush beaten egg over top of pot pie. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.
From thegraciouswife.com


CHICKEN POT PIE WITH CHEDDAR-SCALLION CRUST - PLAIN.RECIPES
Directions. First, make the filling:. In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes.
From plain.recipes


CHICKEN POT PIE RECIPE WITH SAVORY HOMEMADE CRUST
2020-04-23 Preheat the oven to 400 degrees. Spoon the chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the crust into a circle about 11-inches in diameter. Place pastry on top of chicken mixture. Trim edge, and press gently all around baking dish.
From likeabubblingbrook.com


CHEDDARY CHICKEN POT PIE - CARNATION MILK
Bring to a boil over medium-high heat. Cook 5 to 7 minutes, stirring frequently until sauce thickens. Stir in chicken. 3 : Pour filling into 9.5” (24 cm) pie plate. Sprinkle cheese over filling. 4 : Preheat oven to 425°F (220°C). 5 : Roll out dough on a …
From carnationmilk.ca


CHICKEN POT PIE W/ CHEDDAR HERB CRUST - GOURMET GIRL COOKS
2014-02-08 Nothing says "I love you" quite the way homemade chicken pot pie does. I love the crust on this pie, and it's so simple to make. Once I cracked the code and figured out that popping the rolled crust into the freezer for about 15 minutes makes the crust so much easier to transfer to the top of the casserole dish, it's been smooth sailing ever ...
From gourmetgirlcooks.com


CHICKEN POT PIE WITH CHEDDAR CRUST RECIPE - SUGAR SPICES LIFE
2018-11-26 Preheat oven to 400 degrees. Transfer vegetable and chicken mixture to a 9x13 casserole dish. On a lightly floured surface, roll cheddar dough to about 1/4 inch thickness. Cut into large strips. Lay in a lattice fashion on top of chicken mixture. Whisk together egg and 1 …
From sugarspiceslife.com


EASY CRUSTLESS CHICKEN POT PIE - EASY FAMILY RECIPES
2022-01-18 To prepare the chicken pot pie filling. Melt 1 tablespoon of butter in the skillet over medium high heat. Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring.
From easyfamilyrecipes.com


EASY CHICKEN POT PIE WITH CHEDDAR HERB BISCUITS - SWEET TEA
2022-03-19 TO MAKE THE CHEDDAR HERB BISCUITS: Whisk together the all-purpose flour, baking powder, baking soda, parsley, dried thyme, oregano, garlic powder, and sea salt in a medium bowl. Add in the cold vegan butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps.
From orchidsandsweettea.com


CHICKEN POT PIE WITH CHEDDAR CRUST | LOUISIANA KITCHEN & CULTURE
Remove from the heat and let the chicken cool completely in the liquid. Remove the breasts, reserving the stock. You should have about 2½ cups stock. Cut the chicken into bite-sized chunks and set aside. Bring a generous pot of water to a boil and salt lightly. Add the carrots and cook over medium-high heat for 5-6 minutes.
From louisiana.kitchenandculture.com


ONE SKILLET CHEDDAR CHICKEN POT PIE - CAROLINE CHAMBERS
2021-12-22 Kosher salt and pepper. 1 frozen pie crust. Instructions. Preheat oven to 400F. Melt the 4 tablespoons of butter in a 10 or 12 inch ovenproof skillet over medium-high heat. Stir in the 1/4 cup and 1 tablespoon of flour and cook for 2 minutes, until a nice thick paste forms and starts to smell nutty. Stir in the LIQUID ONLY from ONE Trader Joe ...
From carolinechambers.com


CHICKEN POT PIE WITH CHEDDAR CRUST | RECIPESTY
To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking ...
From recipesty.com


BEST ANNA OLSON'S CHICKEN POT PIE RECIPES - FOOD NETWORK CANADA
2015-09-17 Directions. Step 1. Preheat the oven to 375 °F (190 °C). Step 2. In a large saucepot, melt the butter over medium high heat and add the mushrooms, sautéing until almost all the juices cook away, about 6 minutes. Reduce the heat to medium, add the onion and carrot and sauté 5 minutes more. Add the flour and stir constantly for about 2 ...
From foodnetwork.ca


CHEDDAR'S POPULAR CHICKEN POT PIE RECIPE - WTVF
2019-03-14 Directions. · Preheat oven to 350 degrees. · Sauté chicken in 2 Tablespoons of butter, once chicken is cooked add the onions and carrots and …
From newschannel5.com


CHICKEN POT PIE WITH BISCUIT TOPPING - NEW ENGLAND TODAY
2017-09-29 Chicken Pot Pies with Cheddar-Scallion Biscuits. This recipe for chicken pot pie with biscuit topping features individual pot pies topped with cheesy cheddar-scallion biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness. Note: Using precooked rotisserie chicken meat saves valuable prep time. Make-ahead tip: Prepare pies …
From newengland.com


CHICKEN POT PIE WITH CHEDDAR CRUST | RECIPE GOLDMINE RECIPES
Add broth and bring to a simmer, stirring. Stir in chicken, peas and herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared pie pan. If crust has chilled longer than 1 hour, remove the crust dough from the refrigerator to let soften, about 10 minutes.
From mail.recipegoldmine.com


CHICKEN POT PIE (THE BEST) - RICARDO CUISINE
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil.
From ricardocuisine.com


ROBINHOOD | CHEDDARY CHICKEN POT PIE
Cool 10 minutes before serving. Crust: Combine flour, cheese and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tbsp (15 mL) at a time, mixing until dough can be gathered in a ball. Flatten dough into 4” (10 cm) circle. Wrap in plastic wrap and chill 30 minutes ...
From robinhood.ca


SKILLET CHICKEN POT PIE WITH CHEDDAR BISCUIT CRUST
2020-10-19 Cheddar Biscuit Crust. 1 ¾ cups all-purpose flour. 1 Tablespoon plus 2 teaspoons baking powder. 2 teaspoons sugar. ½ teaspoon salt. 3 Tablespoons shortening. 4 Tablespoons cold unsalted butter (cut into 1/4 inch pieces) 1 ½ cups …
From heygrillhey.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick.
From thewholesomedish.com


CHICKEN POT PIE WITH CHEDDAR AND ROSEMARY CRUST
2015-10-12 Preheat to 375 Degrees; In a large bowl, combine flour, salt, rosemary, and butter. Cut in the butter until the flour mixture looks like coarse grains of sand.
From bsugarmama.com


BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
2020-08-26 In a 4-quart pan over medium heat, boil water. Add chicken bouillon and whisk until dissolved. Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine. Cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat, cover and …
From joyfoodsunshine.com


CHICKEN POT PIE WITH CHEDDAR SCALLION BISCUITS RECIPE
2021-11-23 Step 2. Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes.
From recipezazz.com


CHICKEN POT PIE TOPPED WITH JALAPENO & SCALLION BISCUITS
2014-01-23 Dash of salt. Dash or two of red pepper (Cayenne) 2 TBS minced jalapeno. 3 TBS chopped scallions. Combine flour baking soda and baking powder in a work bowl, whisk together. Add in the butter and using a pastry cutter, a fork or your fingers work the butter into your dry ingredients until it becomes crumbly.
From soufflebombay.com


CHICKEN POT PIE W/ CHEDDAR HERB CRUST - GOURMET GIRL COOKS
2013-10-14 Directions: Preheat oven to 350 degrees F. Lightly spray/grease a 3 quart casserole dish (preferably at least 3 inches deep) and set aside. In a 6 quart stockpot, melt butter and saute celery and onion until tender; add chicken stock, carrots, green beans or broccoli; cover and simmer until vegetables are tender.
From gourmetgirlcooks.com


CHICKEN POT PIE WITH CHEDDAR SCALLION BISCUITS RECIPE
2021-11-23 This recipe for chicken pot pie is made in ramekins as individual pot pies topped with cheesy cheddar-scallion biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness. If wanting to turn out this pie by using a traditional single casserole dish / pie plate, I can't see why that would stop you, if that's what you prefer.
From recipezazz.com


CLASSIC CHICKEN POT PIE - EASY WEEKNIGHT RECIPES
2021-09-13 To the melted butter and onions, add the flour, salt, pepper, and thyme. Stir or whisk steadily until the ingredients combine into a paste. Then gradually add the milk and chicken broth, whisking until smooth. Allow the gravy to simmer for about 5 minutes, until it thickens. Add the Chicken and Veggies.
From easyweeknightrecipes.com


CHICKEN POT PIE WITH CHEDDAR CRUST RECIPES
Preheat the oven to 375ºF (190ºC). Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling. Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper .
From tfrecipes.com


CHEESY CHICKEN POT PIE RECIPE - PILLSBURY.COM
2010-01-29 Steps. 1. Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add onion and celery. Cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3/4 cup of the cheese.
From pillsbury.com


CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
2018-12-02 Instructions. Preheat oven to 375 degrees and add the pie crust to your pie pan. In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
From dinnerthendessert.com


CHEDDAR CHICKEN POT PIE RECIPE - RECIPELAND.COM
Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown.
From recipeland.com


Related Search