VEGETABLE CHICKEN POTPIE
We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.-Debbie Chilton, Madbury, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).
Nutrition Facts : Calories 525 calories, Fat 21g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1023mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.
CHICKEN VEGETABLE POTPIE
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN POT PIE WITH FRESH VEGGIES
The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.
Provided by T Momma
Categories Chicken
Time 1h40m
Yield 2 deep dish pies, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
- In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
- Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
- Turn off the heat to the burner.
- Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
- Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
- Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
- Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
- Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!
GARDEN VEGETABLE CHICKEN POT PIE
Turn a classic pot pie into the best and most delicious with shortcuts and tasty ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Remove pie crust from box; set aside.
- In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
- Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
- Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 75 mg, Fat 3, Fiber 6 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 0 g
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
HOMEMADE CHICKEN POT PIE
Fastastic creation my fiance made - and it got better after a couple times and alterations. Way better than the little store bought ones in my opinion - and it's large enough for a family to serve for dinner!!! :) Great with stuffing too!!! I add an extra corn because I love corn and use garlic or whatever seasoning I feel like that night. :)
Provided by JessieGirl
Categories Savory Pies
Time 1h
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to pie crust instructions.
- Cut chicken breast into cubes or small slices. (Whichever you like).
- Cook chicken thoroughly with your choice seasonings.
- Mix up gravy - ONLY USE ENOUGH WATER FOR 2 PACKS so that the gravy has a thicker consistency.
- Mix chicken, gravy, and vegetables (drained) together.
- Spray 9" pie pan with non-stick cooking spray.
- Place bottom dough in the pan.
- Fill with chicken/gravy/veggie mix.
- Put top dough over mix.
- Pinch edges together.
- Make three slices (about 2" long) in top layer to avoid side splitting from boiling.
- Bake until the pie crust is baked thoroughly or to your liking.
- Let cool about 5 minutes before serving! ENJOY! :).
Nutrition Facts : Calories 410.8, Fat 18.1, SaturatedFat 4.4, Cholesterol 38.1, Sodium 690.8, Carbohydrate 40.6, Fiber 7.9, Sugar 5.2, Protein 21
CHICKEN AND FALL VEGETABLE POT PIE
Categories Milk/Cream Chicken Poultry Vegetable Bake Dinner Casserole/Gratin Carrot Turnip Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
- Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
- Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
- Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
- Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
- Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
VEGAN "CHICKEN" POT PIE
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Provided by VeganDieter4WeightLoss
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tortilla in the bottom of a 9-inch pie dish.
- Mix 2/3 cup soy flour, 1/3 cup broth, Worcestershire sauce, garlic salt, and pepper together in a small bowl until it looks like peanut butter.
- Combine frozen vegetables, vegetarian strips, celery, leeks, and remaining vegetable broth in a pan over high heat; cook until veggies are soft, 5 to 10 minutes. Add soy flour mixture. Mix everything together, adding a little more flour if you'd like it thicker. Pour into the pie dish.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 20.3 g, Fat 10.5 g, Fiber 6.4 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 947.4 mg, Sugar 1.4 g
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