CHICKEN CREAM PIE
"This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce," says Sue Davis of Wausau, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender., Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside., Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside., In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.,
Nutrition Facts :
CREAMY CHICKEN PIE RECIPE
These mini homemade Creamy Chicken Pies are are the ultimate comfort food! The pie filling takes less than 20 minutes to make and then all you need to do is enclose it in puff pastry and bake in your oven or pie maker! Both regular and Thermomix instructions included.
Provided by Lauren Matheson
Categories Dinner
Number Of Ingredients 13
Steps:
- Add the olive oil to your frying pan and heat over a medium heat.
- Add the chopped chicken pieces and cook for 4 - 5 minutes or until golden and almost cooked through.
- Add the crushed garlic, bacon and leek pieces and stir. Cook for a further 3 -4 minutes or until the leek has softened.
- Transfer the thickened cream to a jug and add the cornflour. Whisk though to incorporate.
- Add the cream to the frying pan along with the mustard and grated cheeses. Gently stir to combine and cook until the sauce has thickened to your liking. If you are finding the sauce runny, add an extra teaspoon of cornflour.
- Remove the frying pan from the heat and allow to cool slightly.
Nutrition Facts : Calories 1030 kcal, Carbohydrate 60 g, Protein 31 g, Fat 74 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 150 mg, Sodium 628 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 42 g, ServingSize 1 serving
CREAMY CHICKEN POTPIE
My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage-it brings a totally different flavor to the dish. -Lysa Davis, Pine Bluff, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 459 calories, Fat 23g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1173mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
CREAMY CHICKEN POT PIE
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
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
CREAMY CHICKEN AND MUSHROOM PIES
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed up the cooking time.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the pies: Place a large sheet pan on a rack in the center of the oven. Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally, until they soften and turn golden, 2 to 3 minutes. Stir in the chicken, mustard and chives. Add the cream cheese and stir until the cheese is melted. Remove from the heat.
- Lightly flour a work surface and roll the pastry into an 11-inch square. Cut the pastry in half. Divide the chicken and mushroom mixture in half and place each half on one end of each rectangle of pastry, leaving a 1/2-inch border on all sides.
- Brush the border with the egg and fold over the other half of the puff pastry. Use a fork to crimp and seal the edges. Cut slits in the tops of the pies to vent. Brush the tops of the pies lightly with the egg. Transfer the pies to the hot baking sheet and bake until deep golden brown, about 15 minutes.
- Meanwhile, for the salad: Whisk together the lemon juice, oil and mustard in a large bowl. Season with a pinch of salt and pepper. Fold in the thinly sliced onions and toss occasionally to soften, 5 to 10 minutes.
- When ready to serve, toss the lettuce and chives into the dressing.
CREAMY CHICKEN PIES
This has been my favorite Chicken pot pie recipe for years. It's so creamy and it couldn't be easier!
Provided by Mika G.
Categories Savory Pies
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan stir flour into soup. Stir in milk and pepper.
- Cook and stir over medium heat till mixture is thickened and bubbly. Cook for 1 minute more.
- Stir in chicken and cream cheese. Heat through, stirring to melt cream cheese.
- Pour hot chicken mixture into three 10-ounce.
- custard cups. Separate the biscuits and arrange 2 biscuits atop each custard cup.
- Bake in a 375 degree oven for 12 to 15 minutes or till biscuits are golden brown.
Nutrition Facts : Calories 489.2, Fat 25, SaturatedFat 10.2, Cholesterol 86.5, Sodium 1493.5, Carbohydrate 39.9, Fiber 1.5, Sugar 8.1, Protein 26.1
BEST HOMEMADE CHICKEN POT PIE
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
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
CHICKEN PARMESAN IN CREAM SAUCE
This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!
Provided by Bibi
Categories Cheesy Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
- Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
- Cover a dinner plate or platter with parchment paper.
- Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
- Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
- Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
- Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
- Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
- Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
- Garnish with fresh parsley.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg
CREAMY CHICKEN PIE
A delicious, time saving favourite of my family.
Provided by bonluv5
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- cut the chicken breasts into bite sized pieces and fry them in a little oil until golden and sealed. Remove from pan and keep warm.
- Chop the onion finely and fry with a little more oil.
- chop the carrots and add to the onion along with the mushrooms which have been halved or quartered and return the chicken to the pan
- add the condensed soup along with the milk and stir until combined
- add the remaining vegetables, the tarragon, salt and pepper, cook for a minute of two and turn out into an oven proof dish. A dish about a dinner plate size that is quite deep is perfect. (I use a pyrex)
- Add the mash or pastry topping, adding the cheese to the top of the mash if required and bake in the oven at 190 degrees for about half an hour
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