Chicken Pot Pie With Potato Crust Recipes

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CHICKEN POT PIE WITH MASHED POTATO CRUST



Chicken Pot Pie with Mashed Potato Crust image

Provided by Kate

Categories     Dinner

Time 1h20m

Number Of Ingredients 17

4 medium Yukon Gold potatoes, quartered
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
2 scallions, chopped
2 tablespoons butter
1/2 red onion, chopped
4 tablespoons flour
2 cups chicken broth
2 cups diced carrots
2 cups diced celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage
1/2 cup milk
2 cups cooked and shredded chicken

Steps:

  • If you are cooking the pot pies immediately, preheat the oven to 375.
  • Start by making the potatoes: put the potatoes into a saucepan, cover them with water and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
  • Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and the milk. Stir in half the scallions and set aside.
  • In another large saucepan, melt 2 tablespoons of butter over medium high heat. Add the onions and stir until they are starting to turn tender, about 3 minutes.
  • Whisk in the flour, followed by the chicken broth. Simmer for 5 minutes.
  • Add the carrots, celery, 1 teaspoon salt and the sage. Simmer for another 5 minutes.
  • Add the milk and the chicken and simmer for another 5 minutes.
  • Spoon the chicken mixture into one large casserole or individual casseroles. Top with the mashed potatoes, spreading them to the sides of the casserole. At this point you can put them in the fridge if you are baking them later, just let them come to room temperature before you bake.
  • Place the casserole on a rimmed baking dish and bake for 30 minutes. Cool slightly, garnish with remaining scallions and serve!

Nutrition Facts : Calories 537 calories, Sugar 9.1 g, Sodium 1800.5 mg, Fat 23.7 g, SaturatedFat 12.8 g, TransFat 0 g, Carbohydrate 55.8 g, Fiber 7.9 g, Protein 26.5 g, Cholesterol 104.5 mg

CHICKEN POT PIE WITH MASHED POTATOES



Chicken Pot Pie with Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 30

2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1 cup milk
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley leaves
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
  • For the topping: Put the potatoes in a large pot and cover with water, season with salt.
  • Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
  • To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
  • Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

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

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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.

CHICKEN POT PIE III



Chicken Pot Pie III image

A hot hearty chicken pot pie that is easy to fix.

Provided by Leslie Brown

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Yield 8

Number Of Ingredients 6

1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
½ (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
  • Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
  • Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
  • Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
  • Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 32 g, Cholesterol 24.2 mg, Fat 18.7 g, Fiber 4.1 g, Protein 12.5 g, SaturatedFat 4.9 g, Sodium 657.2 mg, Sugar 0.6 g

CHICKEN POT PIE WITH POTATO CRUST



Chicken Pot Pie With Potato Crust image

We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version.

Provided by KimnJosh

Categories     Savory Pies

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1/3 cup butter
2/3 cup white whole wheat flour
4 cups chicken stock
5 -6 sprigs fresh thyme
3 cups cooked chicken breasts, diced
1 (8 ounce) package frozen corn
1 cup parsnip, diced
1 cup turnip, diced
1 cup fresh green beans, cut into 1 inch lengths
1 cup diced carrot
10 garlic cloves
2 cups onions, roughly chopped
2 tablespoons canola oil
4 cups diced potatoes
1/2 cup fat free sour cream

Steps:

  • Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  • Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  • Steam green beans until just tender, either over boiling potatoes or in microwave.
  • Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  • Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  • Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  • Let stand 5 min before serving.

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!

Provided by Chef 495452

Categories     Savory Pies

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

Steps:

  • Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
  • Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
  • Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Add chopped chicken, stirring well.
  • Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
  • Cut slits to allow steam to escape.
  • Bake at 400 degrees for 40 minutes or until crust is golden brown.
  • ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2

DOUBLE-CRUST CHICKEN POT PIE



Double-Crust Chicken Pot Pie image

Deliciously creamy double-crust pot pie loaded with veggies and baked to perfection!

Provided by rose.e.bronson

Time 1h30m

Yield 10

Number Of Ingredients 16

1 (14.1 ounce) package double-crust pie pastry, thawed
8 ounces cooked, cubed chicken breast meat
2 tablespoons olive oil
½ medium onion, chopped
1 medium sweet potato, diced
1 medium Yukon Gold potato, diced
½ cup diced carrots
½ cup diced green beans
½ cup fresh corn kernels
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups low-sodium vegetable broth, divided
¾ cup sour cream
½ cup heavy cream
½ cup milk
1 tablespoon salt-free seasoning blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
  • Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
  • While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
  • Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
  • Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.

Nutrition Facts : Calories 431 calories, Carbohydrate 31.6 g, Cholesterol 56.3 mg, Fat 28.9 g, Fiber 3 g, Protein 12 g, SaturatedFat 11.8 g, Sodium 288.5 mg, Sugar 2.7 g

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     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

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

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

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST



Old-Fashioned Chicken Pot Pie With Sweet Potato Crust image

The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).

Provided by littleturtle

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
1/2 cup carrot, coarsely chopped (cooked)
1 cup butternut squash, peeled & cubed (cooked)
1/2 onion, peeled & chopped (cooked)
1/2 cup celery, coarsely chopped (cooked)
1 cup peas (cooked)
1 tablespoon fresh parsley, minced
6 tablespoons butter
3 garlic cloves, minced
6 tablespoons flour
1 cup half-and-half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground thyme
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold mashed sweet potatoes
1/3 cup vegetable oil
1 egg, well beaten

Steps:

  • Preheat oven to 350°F.
  • Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
  • In a saucepan, melt butter over medium heat.
  • Saute garlic for 2 minutes.
  • Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
  • Add half-and-half and chicken broth slowly, still stirring constantly.
  • Season with salt, pepper, and thyme.
  • Continue cooking and stirring until sauce boils and thickens.
  • Pour sauce over chicken and vegetble mixture.
  • Sift remaining cup of flour together with baking powder and salt into a bowl.
  • With a fork, work in mashed sweet potatoes with vegetable oil and egg.
  • Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
  • Cover casserole dish with dough and pinch edges all the way around.
  • Make several small slits in the dough.
  • Bake until crust is golden-brown (35-40 minutes).

Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2

EASY CHICKEN POT PIE WITH POTATO TOP



Easy Chicken Pot Pie With Potato Top image

I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good.

Provided by Indigosmom

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs chicken breasts, cooked and cubed (or shredded)
2 (11 ounce) cans cream of chicken soup
1 cup 2% low-fat milk
1 refrigerated pie crust
1 (12 ounce) bag mixed vegetables
2 -3 large potatoes, cooked and mashed
3 tablespoons butter (for the potatoes)
1/4 cup 2% low-fat milk (for potatoes)
salt & pepper

Steps:

  • Preheat oven to 375°F.
  • Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
  • Mix together chicken, soup, milk, and vegetables.
  • Pour chicken mixture into casserole.
  • Mash potatoes with butter and milk, salt and pepper to taste.
  • Spoon mashed potato topping onto pie, and gently smooth it over evenly.
  • Bake in a preheated oven for 45-60 minutes.

Nutrition Facts : Calories 463.5, Fat 23.1, SaturatedFat 8.6, Cholesterol 75.2, Sodium 815.7, Carbohydrate 38.3, Fiber 3.9, Sugar 4.9, Protein 25.1

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

CHICKEN POT PIE WITH MASHED POTATO CRUST



Chicken Pot Pie with Mashed Potato Crust image

Make and share this Chicken Pot Pie with Mashed Potato Crust recipe from Food.com.

Provided by Sageca

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

3 potatoes, peeled and cut into pieces
3/4 cup hot milk
1/4 teaspoon poultry seasoning
1 tablespoon butter
1/2 teaspoon salt
1 -4 teaspoon pepper
1 1/2 tablespoons olive oil
1 cup diced onion
2 celery ribs, chopped
2 carrots, chopped
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon pepper
1/3 cup cream
2 cups chicken stock
2 cups cooked cubed chicken
1/2 cup frozen corn

Steps:

  • Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
  • In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it's melted, stir in the flour. Cook 1 to 2 minutes.
  • Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
  • Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup) baking dish.
  • Gently spread the mashed potato over the top.
  • The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
  • Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.

Nutrition Facts : Calories 441.1, Fat 23.5, SaturatedFat 11.6, Cholesterol 55, Sodium 762.1, Carbohydrate 50, Fiber 6.2, Sugar 6.7, Protein 10.2

CREAMY DOUBLE-CRUST CHICKEN POT PIE



Creamy Double-Crust Chicken Pot Pie image

Me and my husband love this creamy chicken pot pie recipe. It's a great dish for cold weather.

Provided by TABDAVIS

Categories     Chicken Pot Pie

Time 1h15m

Yield 8

Number Of Ingredients 16

2 large potatoes, peeled and cubed
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
5 tablespoons ice cold water
½ cup milk, or more to taste
3 tablespoons butter
2 cups chopped cooked chicken, or to taste
1 ½ cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic salt
1 teaspoon ground paprika
1 pinch cayenne pepper
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes.
  • While the potatoes are cooking, mix flour and salt together in a bowl. Slowly cut in shortening with a pastry cutter. Sprinkle in 1 tablespoon ice water at a time and knead until dough forms a ball. Divide in half and flatten each piece onto a lightly floured surface. Use a rolling pin to roll out two 9-inch pie crusts.
  • Drain potatoes and place back in the pot. Mash potatoes until smooth, then mix in milk and butter. Add cooked chicken, frozen vegetables, condensed soup, Cheddar and mozzarella cheeses, garlic salt, paprika, cayenne, and black pepper.
  • Place one pie crust in the bottom of a 9-inch, deep-dish pie plate. Fill with chicken and potato mixture, then top with the remaining crust. Cut slits in the top crust for venting.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 582.6 calories, Carbohydrate 47.9 g, Cholesterol 53.5 mg, Fat 35 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 12.1 g, Sodium 1162.7 mg, Sugar 2.2 g

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