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
COUNTRY CHICKEN POT PIE
Create a chicken pot pie with a flavor twist of curry, raisins and toasted almonds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
- To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
- In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
- On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
- Bake 30 to 35 minutes or until golden brown.
Nutrition Facts : Calories 440, Carbohydrate 33 g, Cholesterol 95 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 11 g, TransFat 1/2 g
CHICKEN POT PIE RECIPE
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h10m
Number Of Ingredients 15
Steps:
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
- Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Nutrition Facts : Calories 460 kcal, Carbohydrate 27 g, Protein 24 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 118 mg, Sodium 849 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN POT PIE (+VIDEO)
Homemade Chicken Pot Pie has the most delicious, thick, creamy filling with an easy puff pastry crust. Individual ramekins for easy serving.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h25m
Number Of Ingredients 13
Steps:
- Before you begin, make sure you take out the puff pastry and allow it to thaw at room temperature.
Nutrition Facts : Calories 528 kcal, Carbohydrate 42 g, Protein 19 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 89 mg, Sodium 433 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CHICKEN POT PIE
Steps:
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the chicken and cook, tossing occasionally, until brown.
- Add the carrots, celery, onions and 1 tablespoon of salt and cook until the vegetables are soft, about 5 minutes. Add the corn and 3 1/2 cups of the chicken stock and simmer.
- Melt the remaining 3 tablespoons of butter in a separate medium saucepot. Whisk in the flour, stirring constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the cream and the remaining cup of chicken stock. Cook until the mixture has thickened, about 5 minutes.
- Add the cream mixture to the chicken mixture and simmer for 20 minutes. Remove from the heat and stir in the parsley.
- Preheat the oven to 400 degrees F.
- Roll out the Pie Dough to 1/4 inch thickness on a floured surface.
- Line the mason jars with the dough: Cut a circle of dough with the jar lid and then place the dough circle on the bottom of the jar. Use small handfuls of dough to build up the sides to the rim.
- Fill each jar with the chicken mixture and cover with another dough circle. Brush the top of each pie with the yolk and bake until the crust is golden brown, about 20 minutes.
- Combine the flour, salt and sugar in a large bowl or food processor. Using your fingers, work in the butter until the mixture resembles coarse crumbs, or use the pulse setting if you use a food processor.
- Add just enough ice water to bring together the dough. It should form a rough ball. Mix until just combined. If using a food processor, transfer the dough to another bowl and continue mixing by hand.
- Form the dough into a ball, cut in two pieces, wrap each in plastic wrap and chill for at least 2 hours before using.
COUNTRY CHICKEN POT PIE
Make and share this Country Chicken Pot Pie recipe from Food.com.
Provided by RecipeNut
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
- Melt margarine in large deep skillet over medium-high heat.
- Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Sprinkle with salt.
- Add beans, bell pepper and celery; cook and stir 3 minutes.
- Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
- Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
- Reduce heat to low and simmer 3 minutes or until sauce is very thick.
- Stir in onions and corn.
- Return to a simmer; cook and stir 1 minute.
- Pour into pie crust.
- Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
- Let stand 5 minutes before serving.
CHICKEN POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
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CHICKEN POT PIE - HIP FOODIE MOM • A FRESH FOOD RECIPE BLOG
From hipfoodiemom.com
Estimated Reading Time 5 mins
- Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter in 12‑inch oven safe skillet over medium heat. Add carrots, celery, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 2 minutes. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps, and bring to simmer.
- Nestle chicken into skillet. Reduce heat to low to maintain gentle simmer, cover, and cook until chicken registers 160 degrees and sauce has thickened, 15 to 20 minutes, flipping chicken halfway through cooking.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Stir shredded chicken, peas, cream, parsley, and sherry into skillet. Season with salt and pepper to taste. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
- On clean, lightly floured counter, roll puff pastry into 12‑inch square. Loosely roll dough around rolling pin, then gently unroll it over filling in skillet, letting excess dough hang over edge. Cut four 2‑inch oval-shaped vents in center of dough, then brush dough with egg mixture. Bake until crust is golden brown and filling is bubbling, 30 to 35 minutes, rotating skillet halfway through baking.
EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
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- Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
- Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
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- Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
- Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
- Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.
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