CREAMY ITALIAN CHICKEN PUFF PIE
This is a very tasty pot pie made with a rich white sauce that includes chicken broth and Italian spices. There are none of the peas that are often in pot pies, but lots of chicken and potatoes.
Provided by Trisha W
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add the flour and cook, stirring constantly for 1-2 minutes.
- Pour in the chicken broth slowly, stirring until smooth and simmering.
- Pour in the half and half slowly, stirring until smooth and simmering.
- Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
- Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
- Pour into a greased medium size casserole dish.
- Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
- Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
- Let sit for 5-10 minutes before serving.
Nutrition Facts : Calories 798.9, Fat 57.1, SaturatedFat 23.2, Cholesterol 253.4, Sodium 876.4, Carbohydrate 23.6, Fiber 2, Sugar 2.3, Protein 45.8
CHICKEN & MUSHROOM PUFF PIE
This is just what you need on a cold night. Serve with creamy mashed potatoes
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
- Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.
- With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.
- Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
- Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.
Nutrition Facts : Calories 855 calories, Fat 47 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.7 milligram of sodium
CREAMY CHICKEN AND MUSHROOM PIE
A yummy chicken and mushroom pie that everyone will love.
Provided by Alex_crozzy
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Add oil. Add chicken and cook and stir until browned, 5 to 7 minutes. Add flour and stir until chicken is coated in flour.
- Stir in mushrooms, ham, green onion, and garlic. Slowly add 1/4 cup milk while stirring. Cook until mixture is creamy, adding more milk if needed. Season with salt and pepper. Cook and stir for 2 to 3 more minutes, then transfer to a medium casserole dish or divide into separate small ramekins.
- Wait until the mixture has cooled slightly, 5 to 10 minutes. Put puff pastry over top.
- Bake in the preheated oven until pastry has browned, 10 to 15 minutes.
Nutrition Facts : Calories 607.5 calories, Carbohydrate 39.9 g, Cholesterol 47.3 mg, Fat 39.9 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 11 g, Sodium 460 mg, Sugar 1.3 g
CREAMY ITALIAN CHICKEN
Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.
Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.
CREAMY ITALIAN CHICKEN
An easy and delicious slow cooker recipe! Serve over linguine.
Provided by LaurQuist
Categories World Cuisine Recipes European Italian
Time 4h10m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
- With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 11.8 g, Cholesterol 107.2 mg, Fat 25.9 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 13.9 g, Sodium 1965.2 mg, Sugar 5.4 g
CHICKEN PUFF PIE
I made this using a leftover chicken breast from the night before and other bits & pieces in the fridge :)
Provided by Jen T
Categories Savory Pies
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Saute the onion and peppers in a little butter or oil until soft.
- Add to a bowl with the chicken and cream cheese.
- Gently stir to mix altogether.
- Lay sheet of pastry on board and fold over one long side to the middle.
- With a sharp knife make cuts at 1/2" intervals from folded edge towards centre but not right to edge at the centre, down the length of pastry sheet.
- Spread chicken mixture down other half, then carefully lift the cut pastry side out and over to enclose the filling.
- Seal and brush over with milk or beaten egg to glaze.
- Bake at 180'C for about 15 minutes or until puffed and golden brown.
- Goes well with either a salad or cooked vegetables.
Nutrition Facts : Calories 1055.2, Fat 75.4, SaturatedFat 27.5, Cholesterol 115.2, Sodium 539.1, Carbohydrate 65.7, Fiber 3.7, Sugar 5.3, Protein 29.8
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