HOMEMADE CHICKEN POT PIE
Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
Provided by Kyoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
- Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
- Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
- Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
- Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
- Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
- Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
- Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.
Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g
EASY CHICKEN POT PIE
Provided by Sunny Anderson
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Special equipment: 10-inch cast-iron pan
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
- Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
INDIVIDUAL CHICKEN POTPIES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 six-inch pies or 8 muffin-size pies
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
- Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
- Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
- If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
CHICKEN POT PIE II
This is a very hearty and flavorful pot pie!!
Provided by CORWYNN DARKHOLME
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
- Preheat oven to 400 degrees F (200 degrees C).
- Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 47.8 g, Cholesterol 176.8 mg, Fat 29.5 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 11.4 g, Sodium 1055.9 mg, Sugar 6.4 g
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken breast with seasoning salt and pepper on all sides.
- Heat butter and oil in a skillet.
- Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- Wrap pastry around the chicken breast, pressing edges to seal tightly.
- Place seam-side down on greased baking sheets.
- Brush the tops with egg wash.
- Bake for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
- Delicious!
CHICKEN POT PIE ALA WELLINGTON
I really wanted to make a pot pie, but I was feeling lazy and I needed to use my chicken and puff pastry, so I borrowed heavily from Kittencal's http://www.recipezaar.com/149540 "Chicken Wellington" recipe and came up with this.
Provided by Allan Lee
Categories Savory Pies
Time 50m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- Begin thawing your puff pastry for around 20 minutes.
- Chop your potato, carrots and mushrooms so that they're ready to use.
- Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
- Preheat your oven to 375.
- Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
- In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
- Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
- Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
- Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
- Let sit for 10 minutes and then enjoy!
Nutrition Facts : Calories 874.4, Fat 56.1, SaturatedFat 17.4, Cholesterol 30, Sodium 530.4, Carbohydrate 75.8, Fiber 4.8, Sugar 3.6, Protein 18.1
CHICKEN POT PIE VIII
Old fashioned, made-from-scratch chicken pot pie.
Provided by SWIZZLESTICKS
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Nutrition Facts : Calories 623.2 calories, Carbohydrate 41.5 g, Cholesterol 101.2 mg, Fat 42.2 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 19.5 g, Sodium 752.5 mg, Sugar 1.7 g
CLASSIC CHICKEN POTPIE
Our neighbors and a friend from back home are always after me to make "those yummy potpies". That's all the encouragement I need, since we really like 'em, too! -Ada May Smith, Citrus Springs, Florida.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 21g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
More about "chickenpotpiealawellington recipes"
CHICKEN POT PIE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (508)Total Time 1 hr 30 minsCategory Main Dishes
CHICKEN POT PIE | CANADIAN LIVING
From canadianliving.com
16 OF OUR BEST CHICKEN POT PIE RECIPES (+ POT PIE …
From tasteofhome.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
5/5 (332)Calories 419 per servingCategory Dinner, Entree, Main Course
ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
ULTIMATE CHICKEN POT PIE - THE GLOBE AND MAIL
From theglobeandmail.com
THE BEST HOMEMADE CHICKEN POT PIE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
THIS CHICKEN POT PIE WILL MAKE YOU CRY…TEARS OF JOY
From lacalaway.com
HOMEMADE CHICKEN POT PIE - FEAST AND FARM
From feastandfarm.com
THE BEST HOMEMADE CHICKEN POT PIE - FAMILY FRESH MEALS
From familyfreshmeals.com
CHICKEN POT PIE RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
INDIVIDUAL CHICKEN POT PIES | RICARDO
From ricardocuisine.com
INDIVIDUAL CHICKEN POT PIES - DAMN DELICIOUS
From damndelicious.net
IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
THE ULTIMATE CHICKEN POT PIE | CANADIAN LIVING
From canadianliving.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE - THE WOKS OF LIFE
From thewoksoflife.com
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
SOUTH'S BEST CHICKEN POT PIE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
EASIEST CHICKEN POT PIE - COOKING WITH KARLI
From cookingwithkarli.com
CREAMY CHICKEN POTPIE RECIPE | EATINGWELL
From eatingwell.com
ONE-SKILLET CLASSIC CHICKEN POT PIE - LIVE SIMPLY
From livesimply.me
CHICKEN POT PIE | RECIPE | KITCHEN STORIES
From kitchenstories.com
ELIZABETH HEISKELL'S CLASSIC CHICKEN POTPIE RECIPE
From today.com
EASY ONE POT ROASTED CHICKEN DINNER - THE BUSY BAKER
From thebusybaker.ca
HOMEMADE CHICKEN POT PIE RECIPE | LIL' LUNA
From lilluna.com
CLASSIC CHICKEN POT PIE RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
EASY CHICKEN POT PIE RECIPE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
EASY CHICKEN POT PIE - WILTON CAKE DECORATING & RECIPES
From wilton.com
WORLD'S BEST HOMEMADE CHICKEN POT PIE RECIPE: HOW TO MAKE
From youtube.com
ONE-POT CHICKEN PASTA | CHICKEN.CA
From chicken.ca
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
CHICKEN POT PIE - ONCE UPON A CHEF
From onceuponachef.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SKILLET CHICKEN POT PIE - CHATELAINE
From chatelaine.com
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
EASY CHICKEN POT PIE RECIPE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
HOMEMADE CHICKEN POT PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.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