Chicken Pot Pie With Flaky Crust Recipes

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MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

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

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

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



Chicken Pot Pie With Flaky Crust image

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

1 sheet frozen puff pastry, thawed
1 tablespoon olive oil or 1 tablespoon vegetable oil
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 large onion, coarsely chopped (1 cup)
1 cup quartered baby carrots (5-6 oz.)
3/4 cup frozen sweet peas
1 (12 ounce) jar chicken gravy
1/2 cup sour cream
2 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 egg, beaten

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



Chicken Pot Pie With Flaky Crust image

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

1 sheet frozen puff pastry, thawed
1 tablespoon olive oil
3/4 lb boneless chicken breast, cut into 1/2 cubes
1 large onion, coarsely chopped (1 cup)
1 cup quartered baby carrots
3/4 cup frozen green pea
12 ounces chicken gravy
1/2 cup sour cream
2 tablespoons cornstarch
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 beaten egg

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



The Best Chicken Pot Pie Ever Recipe by Tasty image

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

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

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



Best Homemade Chicken Pot Pie image

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

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

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

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From panhandlemilling.com


CHICKEN POT PIE - THE COOKIE ROOKIE®
2022-04-22 Preheat oven to 400°F. Set aside a pie plate. Melt the butter in a large pot or Dutch oven set over medium heat. ½ cup unsalted butter. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 …
From thecookierookie.com


MILI’S CHICKEN POT PIE AND FLAKY-PASTRY PIE CRUST – GLORIFIED HOBBY
2020-03-19 The reason why I’m only using one crust as a topper for the chicken pot pie recipe is for a couple of reasons. First, two pie crusts can be overwhelming for this meal. I want my kids to actually eat the veggies and protein. The crust adds incredible flavor and texture. It’s not an every day type of treat or dinner in my home. Second, the ...
From glorifiedhobby.com


CHICKEN POT PIE FLAKY CRUST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


EASY CHICKEN POT PIE WITH PIE CRUST - IT IS A KEEPER
2021-05-12 Instructions. Preheat the oven to 350. Place bottom pie crust in the pan and bake for 7 mins, remove and set aside. Heat olive oil in Dutch oven on medium high heat. Add onions, scallions, celery and peppers and cook until translucent. Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
From itisakeeper.com


SOUL FOOD TIME- TABLE BLOG - SOUL FOOD TIME
2. Heat butter on low in large saucepan until melted. Saute onion lightly. Add flour, salt, and pepper and mix well. 3. Stir in chicken stock, milk, bullion, and cream of chicken. Heat to boiling, stirring constantly. Boil and stir for one minute. 4.
From soulfoodtime.com


THE BEST HOMEMADE CHICKEN POT PIE • FIVEHEARTHOME
2018-01-11 Adjust the oven rack to the center position and preheat oven to 400°F. In a large pot or Dutch oven set over medium heat, melt the butter. Add the garlic and carrots and cook until tender, stirring occasionally, for about 5 to 7 minutes. Mix in the chicken. Sprinkle the flour over the mixture and stir to combine.
From fivehearthome.com


HOMEMADE CHICKEN POT PIE - ALL THE HEALTHY THINGS
2021-11-28 Method. Prepare the crust: Place the disk of pie crust dough onto a well floured surface.Use a floured rolling pin to roll the dough out to around 1/8 of an inch thick. Using an empty ramekin or soup bowl as a guide, use a sharp knife or dough cutter to cut 4 circles of dough, roughly 1/2 inch wider than the tops of your ramekins.
From allthehealthythings.com


CLASSIC AND COMFORTING CHICKEN POT PIE RECIPE - THE BLOGETTE
2021-12-26 Preheat the oven to 400F. Line the pie plate with one of the pie doughs. In a large mixing bowl, combine the vegetables, chicken, and soup mix. Pour into the bottom pie crust. Top with the butter (sliced in 1/2 Tablespoon pieces) Cover with remaining pie crust. Cut four slits in the top to release steam as it cooks.
From theblogette.com


CLASSIC CHICKEN POT PIE WITH HOMEMADE CRUST (VIDEO)
2022-01-19 Mix in the chicken broth and stir to combine well. A whisk works well for this step. Once the broth and flour are combined, add in the cream or milk and reduce to medium-low heat and simmer until thickened, stirring regularly—about 5 minutes.
From scrambledchefs.com


SKILLET CHICKEN POT PIE WITH FRESH HERBS & FLAKY CRUST
2022-01-19 In a large cast-iron skillet, melt the butter over medium-low heat. Add the onions, celery, garlic, carrots, and thyme, and season with 1 teaspoon each salt and pepper. Sweat the mixture until the vegetables are soft and translucent, about 10 minutes. Reduce the heat to low, add the flour, and stir for 2 minutes.
From scrambledchefs.com


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