Cook Yourself Thin Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

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

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

HOMEMADE CHICKEN POT PIE



Homemade Chicken Pot Pie image

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

2 refrigerated 9-inch pie crusts, at room temperature, divided
1 tablespoon olive oil, or as needed
2 boneless, skinless chicken breasts, pounded thin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
salt and ground black pepper to taste
⅔ cup chicken broth
⅓ cup butter
1 clove garlic, minced
⅓ medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil

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



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

LOW-FAT CHICKEN POT PIE



Low-Fat Chicken Pot Pie image

Chicken and vegetables in a pie! Very easy and low in fat.

Provided by chefbuzz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
¼ teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

Steps:

  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g

COOK YOURSELF THIN CHICKEN POT PIE



Cook Yourself Thin Chicken Pot Pie image

Make and share this Cook Yourself Thin Chicken Pot Pie recipe from Food.com.

Provided by GingerlyJ

Categories     Savory Pies

Time 49m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless skinless chicken breasts
2 boneless skinless chicken thighs
1 bay leaf
2 sprigs fresh thyme
1 tablespoon salt
1 teaspoon fresh ground pepper
2 1/2 cups chicken stock
6 sheets phyllo dough
1 tablespoon olive oil, for brushing

Steps:

  • Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
  • In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
  • Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
  • Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
  • . Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.

SKINNY DOWN HOME CHICKEN POT PIE



Skinny Down Home Chicken Pot Pie image

this is my sister jackies fav. cookbook , "cook yourself thin ' 'and this is a great pot pie made with phyllo dough

Provided by Dienia B.

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1/4 cup flour
1 onion, diced
2 garlic cloves, minced
1 leek, minced
1 carrot, chopped
1 celery, stalk, chopped
2 potatoes, red skin on, diced
2 turnips, diced and peeeled
2 boneless skinless chicken breasts, cubed
2 boneless skinless chicken thighs, cubed
1 bay leaf
2 sprigs thyme
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken stock
6 sheets phyllo dough
1 tablespoon butter, for brushing

Steps:

  • preheat oven to 350 degrees
  • thaw phyllo dough in frig overnight
  • in 6 quart stock pot heat olive oil
  • add flour brown for about 3 minutes add onion garlic and leek.
  • add carrot celery potato and turnips
  • add chicken and herbs
  • stirring constantly so everything is covered but doesnt burn
  • add chicken stock and stir like crazy
  • bring to a boil stirring constantly
  • turn down to a simmer
  • cover
  • simmer for 7 minutes until it becomes thick and chicken is done
  • remove from heat
  • brush the 6 sheets of phyllo with butter stacking one on another
  • take the bay leaf and thyme from gravy
  • pour into a 9 x9 cake pan
  • top with dough
  • press down firmly with your hands
  • place pan on baking sheet
  • bake for 30 minutes
  • turning tray around half way through the baking process
  • remove
  • let cool 10 minutes
  • cut in 6 squares
  • serve.

Nutrition Facts : Calories 350.8, Fat 13.2, SaturatedFat 3.3, Cholesterol 52.4, Sodium 752.7, Carbohydrate 38.1, Fiber 3.9, Sugar 5.7, Protein 19.8

CHICKEN POT PIE



Chicken Pot Pie image

This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 28

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
1 stick cold unsalted butter, cut into small cubes
1 teaspoon apple cider vinegar
2 to 4 tablespoons ice water
1 large egg
5 cloves garlic, 2 crushed and 3 minced
1 fresh bay leaf
1 wide strip lemon peel
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs)
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 russet potato, diced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup frozen peas

Steps:

  • Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
  • Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
  • Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
  • Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
  • Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Marian Burros

Categories     dinner, weekday, sauces and gravies, main course

Time 3h15m

Yield Eight servings

Number Of Ingredients 15

2 cups flour
1/4 teaspoon salt
5 ounces lard
1/2 cup ice water
3 chicken legs (1 pound, 6 ounces)
Salt and freshly ground pepper to taste
2 tablespoons unsalted butter
1/2 cup diced carrots
1 packed cup diced leeks, white part only
1 1/2 cups diced wild or cultivated mushrooms
1 heaping teaspoon chopped fresh thyme
2 tablespoons flour
3/4 cup plus 2 tablespoons milk
3/4 cup shelled fresh peas
1 egg

Steps:

  • To make the pastry: Combine the flour, salt and lard in a mixing bowl. Using two knives or a pastry blender, cut the flour and lard together, reducing the lard to pieces about the size of large peas. Add the ice water, mix together and gather the mass into a ball. The mixture should be quite moist and pliable, but not sticky. If sticky, knead in a little more flour. Cover the pastry in plastic wrap and refrigerate for at least an hour, or until firm.
  • Divide the pastry in half and roll each piece out on a floured board to about 1/8-inch thickness and about 12 inches in diameter. Fit one into a 9-inch shallow Pyrex pie dish, trimming the excess. Reserve the other pastry circle for the top. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees.
  • Season the chicken legs with salt and pepper and place them, skin side up, in a small roasting pan. Bake for 35 minutes on the top rack of the oven. Remove from the oven and cool. Remove any fat from the pan and de glaze the cooking juices with 1/4 cup of water. Set aside.
  • Remove all the meat from the legs and discard the skin and bones. Dice the meat and set aside (you should have about 2 heaping cups). Melt the butter in a skillet. Add the carrots, leeks, mushrooms, 1/2 cup water, thyme and a pinch of salt. Bring to a boil, reduce to a simmer, cover and let the vegetables sweat for 5 minutes. Stir in the flour and cook for 3 minutes. Then stir in 3/4 cup of milk and the deglazed cooking juices. Raise the heat and allow the mixture to thicken, stirring constantly. Reduce the heat and simmer another 3 minutes.
  • Remove the pan from the heat and stir in the chicken and the peas, adjusting the seasonings. Pour the mixture into the pastry shell. Cover with the remaining circle of dough, trim off the excess and press the edges gently with the tines of a fork to seal. Combine the egg with the remaining milk and brush over the entire surface of the pie. Cut a small hole in the center of the dough and bake for 50 minutes or until brown on top. Remove from the oven and cool for 10 minutes before serving.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 25 grams, Carbohydrate 32 grams, Fat 43 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 15 grams, Sodium 643 milligrams, Sugar 3 grams, TransFat 0 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

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

More about "cook yourself thin chicken pot pie recipes"

CHICKEN POT PIE - RECIPETIN EATS
chicken-pot-pie-recipetin-eats image
2018-10-22 Chicken: Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme. Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make …
From recipetineats.com


CHICKEN POT PIES (MINI AND REGULAR SIZED RECIPE …
chicken-pot-pies-mini-and-regular-sized image
2022-03-21 Remove skin and bones from chicken and dice into medium-sized chunks, set aside. Preheat oven to 375 degrees. Melt the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to …
From thissillygirlskitchen.com


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
classic-chicken-pot-pie-recipe-pillsburycom image
2021-07-22 Steps. Hide Images. 1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring …
From pillsbury.com


HOMEMADE CHICKEN POT PIE RECIPE - COOK EAT GO
homemade-chicken-pot-pie-recipe-cook-eat-go image
Use a pastry brush and brush egg on to the pie crust in the pie dish. Trim the excess fat off of your chicken breasts and chop into 1-inch pieces. Chop up your green onion to taste. In a bowl mix together your chicken, peas and carrots, …
From cookeatgo.com


QUICK CHICKEN POT PIE | RECIPETIN EATS
quick-chicken-pot-pie-recipetin-eats image
2014-09-18 Preheat oven to 200C/390F. Lightly spray baking tray with oil. Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside. Meanwhile, melt butter …
From recipetineats.com


SKINNY CHICKEN POT PIES - EAT YOURSELF SKINNY
skinny-chicken-pot-pies-eat-yourself-skinny image
2013-01-14 Preheat oven to 425 degrees F. In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. …
From eatyourselfskinny.com


CLASSIC CHICKEN POT PIE - RECIPE - FINECOOKING
classic-chicken-pot-pie-recipe-finecooking image
Put the chicken in a large bowl. Add 1 Tbs. oil to the pot and heat over medium-high heat until hot. Add the mushrooms. Cook without stirring for 1 minute. Continue cooking, stirring occasionally, until well browned, 3 to 4 minutes. …
From finecooking.com


MINI CHICKEN POT PIES (VIDEO) - SIMPLY HOME COOKED
mini-chicken-pot-pies-video-simply-home-cooked image
2021-09-02 Add the chopped carrots and stir them for about 3-4 minutes. Add in the chicken. Bring the heat to high and add the chopped chicken. Stir until the chicken is cooked through. Brown the flour. Now add the flour and stir it for a …
From simplyhomecooked.com


BEST SKINNY DOWN-HOME CHICKEN POT PIE RECIPES
best-skinny-down-home-chicken-pot-pie image
2011-02-28 Remove the bay leaf and thyme sprigs from the chicken mixture and, using a ladle or serving spoon, transfer the chicken to the cake pan. Top with the phyllo dough and carefully tuck under edges. Place the pie on a …
From foodnetwork.ca


BEST CHICKEN POT PIE RECIPE, CHICKEN POT PIE - JENNY …
best-chicken-pot-pie-recipe-chicken-pot-pie-jenny image
2020-04-02 Preheat oven to 400° F. In a small bowl, whisk together stock, milk, and flour until smooth. Set aside. Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes. Add chicken. Cook …
From jennycancook.com


3 WAYS TO THICKEN CHICKEN POT PIE - SHAREPOSTT
Instructions. Combine all ingredients (except chopped chicken pot pie and parsley leaves) in a large pot over medium high heat. Cook for 10-12 minutes or until vegetables are tender, stirring occasionally. Add chopped chicken pot, reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat.
From sharepostt.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is …
From thewholesomedish.com


CLASSIC CHICKEN POT PIE HOMEMADE RECIPE - HOME STRATOSPHERE
2020-10-07 Preheat the oven to 400 degrees. Spray a nine-inch pie pan lightly with cooking spray. Place the chicken broth in a small saucepan over medium heat. In a small bowl, combine the three tablespoons of cornstarch with ¼ cup of water. Stir …
From homestratosphere.com


CHICKEN POT PIE RECIPE: A HEALTHY TAKE ON A CLASSIC COMFORT FOOD
The preparation and cooking methods of a chicken pot pie vary depending on the preference and imagination of chefs. Culinary skills aside, chicken pot pie is indisputably one of the most popular comfort foods in the U.S and is considered one of the top must-try American staples.
From healthyrecipes101.com


CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
2018-12-02 Instructions. Preheat oven to 375 degrees and add the pie crust to your pie pan. 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.
From dinnerthendessert.com


COOK YOURSELF THIN CHICKEN POT PIE - DAIRY FREE RECIPES
Cook Yourself Thin Chicken Pot Pie is a dairy free main course. One portion of this dish contains around 33g of protein, 18g of fat, and a total of 520 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up salt, carrot, thyme, and a few other things to make it ...
From fooddiez.com


HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
2021-01-29 Simmer 1 minute. Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper. Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture.
From spendwithpennies.com


36 COOK YOURSELF THIN RECIPES IDEAS | RECIPES, COOKING RECIPES, FOOD
Nov 4, 2020 - Explore Crystal Messenger's board "cook yourself thin recipes", followed by 149 people on Pinterest. See more ideas about recipes, cooking recipes, food.
From pinterest.com


SKINNY DOWN-HOME CHICKEN POT PIE - THE HOME CHANNEL
Pre-heat the oven to 350 F. Thaw 4 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and reserve warm. In a 6-quart pot, add the olive oil and flour and cook to a blonde roux. Add the onion, garlic, leek, carrot, celery, red potato, and turnips and stir with a wooden spoon, making ...
From thehomechannel.co.za


COOK YOURSELF THIN CHICKEN POT PIE RECIPE - FOOD.COM
Sep 13, 2021 - I borrowed this recipe from the lifetime series Cook yourself thin
From pinterest.com


BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
2020-08-26 In a 4-quart pan over medium heat, boil water. Add chicken bouillon and whisk until dissolved. Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine. Cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat, cover and …
From joyfoodsunshine.com


COOK YOURSELF THIN CHICKEN POT PIE RECIPE - FOOD.COM
May 17, 2012 - I borrowed this recipe from the lifetime series "Cook yourself thin" May 17, 2012 - I borrowed this recipe from the lifetime series "Cook yourself thin" Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


EASY CHICKEN POT PIE - BUDGET DELICIOUS
2021-11-30 Instructions. Preheat the oven to 350F / 180C. Unroll 1 pie crust into a pie dish and trim the crust if needed. In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine. Slowly add in the broth until you have a whipping cream-like consistency.
From budgetdelicious.com


EASY CHICKEN POT PIE - 101 COOKING FOR TWO
2021-12-02 Cook chicken and onion in a large skillet. Remove the chicken and make an easy slurry gravy. Add the vegetables and chicken back into the gravy and simmer for 5 minutes. Prepare a standard size pie pan with a refrigerated crust. Fill the pie crust with fill with the gravy mixture. Cover with a second pie crust and vent.
From 101cookingfortwo.com


COOK YOURSELF THIN COOKBOOK RECIPES - RECIPESCHOICE
Quick Cooking. Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick 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 …
From recipeschoice.com


SKILLET CHICKEN POT PIE + VIDEO - THE SLOW ROASTED ITALIAN
2022-02-24 Instructions. Preheat oven to 450°F. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side. Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined.
From theslowroasteditalian.com


CHICKEN POT PIE (THE BEST) - RICARDO CUISINE
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil.
From ricardocuisine.com


THICK 'N CRUSTY CHICKEN POT PIE - RECIPE | COOKS.COM
Cool chicken, remove from bone, chop. Saute celery, onion, carrot and potato in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth and half and half. Cook over medium heat, stirring constantly until thickened and bubbly.
From cooks.com


4 INGREDIENT CHICKEN POT PIE - CHARISSE YU
2019-02-27 Preheat oven to 375F. In a bowl, mix chicken, cream of chicken, chicken seasoning, salt and pepper. Use a glass or cookie cutter to mold out circles of crescent dough. Grease a muffin tin and insert circle mold and add the chicken mixture inside. Cover with strips of left over dough.
From charisseyu.com


HOMESTYLE CHICKEN POT PIE - MORE CHICKEN RECIPES
Instructions. Preheat your oven to 425 degrees. Add all of the ingredients to a baking dish, with the exception of the crust ingredients, and stir to combine. To make the topping, whisk together all of the dry ingredients in a medium mixing bowl. Add the wet ingredients to the dry ingredients.
From morechickenrecipes.com


HOMEMADE CHICKEN POT PIE (+VIDEO) - THE COUNTRY COOK
2021-04-04 Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces.
From thecountrycook.net


59 "COOK YOURSELF THIN" IDEAS | RECIPES, COOKING, FOOD
Mar 27, 2017 - Explore Angela Laut's board ""Cook Yourself Thin"", followed by 603 people on Pinterest. See more ideas about recipes, cooking, food.
From pinterest.com


BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
Advertisement. Step 2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil.
From myrecipes.com


11 COOK YOURSELF THIN RECIPES IDEAS - PINTEREST.COM
Oct 23, 2019 - Explore Jane Perrin's board "Cook Yourself Thin Recipes" on Pinterest. See more ideas about recipes, healthy recipes, cooking recipes.
From pinterest.com


EASY CHICKEN POT PIE (STOVE TOP RECIPE) - RECIPES THAT CROCK!
2021-06-24 Instructions. Put everything, except your corn starch, water and biscuits, in a large pot, stir, cover and cook on medium high heat until your ingredients reach a boil. Preheat your oven while waiting for your ingredients to come to boil …
From recipesthatcrock.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 »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #savory-pies     #main-dish     #poultry     #chicken     #meat     #chicken-breasts

Related Search