MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHICKEN POT PIE WITH FLAKY CRUST
Make and share this Chicken Pot Pie With Flaky Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pot Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
- Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
- In a 10-inch skillet, heat oil over med-high heat.
- Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
- Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
- Remove from heat; stir in peas.
- In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
- Stir into chicken mixture in skillet.
- Spoon into 9-inch deep-dish glass pie plate.
- Place pastry over filling, allowing pastry to hang over edge.
- Bake 20 minutes; brush crust with beaten egg.
- Cover edge of crust with strips of foil to prevent excess browning.
- Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.
Nutrition Facts : Calories 448.8, Fat 27.4, SaturatedFat 7.9, Cholesterol 78.5, Sodium 466.1, Carbohydrate 31.6, Fiber 2.9, Sugar 4.6, Protein 19
CHICKEN POT PIE WITH FLAKY CRUST
Make and share this Chicken Pot Pie With Flaky Crust recipe from Food.com.
Provided by Jtrillich
Categories Poultry
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Oven 375 degrees. Roll Puff Pastry on floured surface into 11 inch round. In skillet heat oil. Cook chicken until it is no longer pink. Add onions, carrots and cook for 5 minutes until tender. Remove from heat add in peas. In a bowl mix all remaining ingredients except egg. Stir this mixture in with the chicken and vegetables. Pour into 9 inch pie plate. Cover with puff pastry allowing it to hang over edge. Cut a few slits in pastry to allow steam to escape. Bake 20 minutes. Brush top with beaten egg and cover the edges of the crust with foil to prevent burning. Bake additional 20 minutes until crust is golden brown. Allow to stand 10 minutes before serving.
Nutrition Facts : Calories 739.2, Fat 46.9, SaturatedFat 13.7, Cholesterol 117.7, Sodium 707, Carbohydrate 50.2, Fiber 5.2, Sugar 7.8, Protein 29.4
THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY
This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.
Provided by Jasmine Pak
Categories Dinner
Time 5h55m
Yield 6 servings
Number Of Ingredients 38
Steps:
- Roast the chicken: Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
- In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
- Add the lemon quarters, onion, and garlic to the cavity of the chicken.
- To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
- Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
- Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
- Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
- Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
- Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
- Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
- Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
- Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
- Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
- Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
- Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
- Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
- Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
- Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
- Let cool for 15-20 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
More about "chicken pot pie with flaky crust recipes"
CHICKEN POT PIE WITH FLAKY CRUST RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (22)Category EntreeServings 4Total Time 1 hr 35 mins
- Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
- In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
- In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
- Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
CHICKEN POT PIE WITH FLAKY PASTRY CRUST | CANADIAN …
From dairyfarmersofcanada.ca
Servings 4Energy 574 CaloriesCarbohydrate 54 gFat 20 g
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
10 BEST EASY CHICKEN POT PIE PIE CRUST RECIPES | YUMMLY
From yummly.com
THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST - THE …
From theanthonykitchen.com
HOMEMADE CHICKEN POT PIE RECIPE - OH SWEET BASIL
From ohsweetbasil.com
THE BEST HOMEMADE CHICKEN POT PIE RECIPE - HOUSE …
From houseofnasheats.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (14)Total Time 1 hr 15 minsCategory MainCalories 420 per serving
- 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.
- Season with salt, pepper and celery seed before adding in the milk and broth slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
- Add the chicken, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
POT CHICKEN PIE RECALL - STW.CERTIFICAZIONI.CAMPANIA.IT
From stw.certificazioni.campania.it
POT CHICKEN RECALL PIE - CBN.CERTIFICAZIONI.CAMPANIA.IT
From cbn.certificazioni.campania.it
MOM'S CHICKEN POT PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
DOUBLE CRUST CHICKEN POT PIE RECIPE - EATING ON A DIME
From eatingonadime.com
SWANSON CHICKEN POT PIE COOKING INSTRUCTIONS - CANADA TUTORIALS …
From gillysjazz.com
CHICKEN POT PIE WITH CRESCENT ROLL CRUST - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHICKEN POT PIE - BAKING A MOMENT
From bakingamoment.com
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
HOMEMADE CHICKEN POT PIE WITH BUTTERMILK PIE CRUST
From cookingformysoul.com
KETO CHICKEN POT PIE WITH FLAKY CRUST - MOUTHWATERING MOTIVATION
From mouthwateringmotivation.com
FLAKY CHICKEN POT PIE CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOMEMADE CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
CREAMY CHICKEN POT PIE WITH FLAKY CRUST - ROSALIE SERVING
From rosalieserving.com
MINI CHICKEN POT PIES WITH FLAKY CRUST - SHERBAKES
From sherbakes.com
BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
From joyfoodsunshine.com
THE BEST CHICKEN POT PIE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
CLASSIC CHICKEN POT PIE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
FLAKY CREAMY CHICKEN POT PIE RECIPE | MOMS WHO THINK
From momswhothink.com
CHICKEN POT PIE - COOK THE STORY
From cookthestory.com
HOMEMADE CHICKEN POT PIE - MODERN CRUMB
From moderncrumb.com
HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
From spendwithpennies.com
EASY CHICKEN POT PIE WITH BUTTERY FLAKY CRUST - PANHANDLE MILLING
From panhandlemilling.com
CHICKEN POT PIE - THE COOKIE ROOKIE®
From thecookierookie.com
MILI’S CHICKEN POT PIE AND FLAKY-PASTRY PIE CRUST – GLORIFIED HOBBY
From glorifiedhobby.com
CHICKEN POT PIE FLAKY CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY CHICKEN POT PIE WITH PIE CRUST - IT IS A KEEPER
From itisakeeper.com
SOUL FOOD TIME- TABLE BLOG - SOUL FOOD TIME
From soulfoodtime.com
THE BEST HOMEMADE CHICKEN POT PIE • FIVEHEARTHOME
From fivehearthome.com
HOMEMADE CHICKEN POT PIE - ALL THE HEALTHY THINGS
From allthehealthythings.com
CLASSIC AND COMFORTING CHICKEN POT PIE RECIPE - THE BLOGETTE
From theblogette.com
CLASSIC CHICKEN POT PIE WITH HOMEMADE CRUST (VIDEO)
From scrambledchefs.com
SKILLET CHICKEN POT PIE WITH FRESH HERBS & FLAKY CRUST
From scrambledchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love