DEEP-DISH CHICKEN POT PIE
A chicken pot pie is the perfect meal for a cold day. Plus chicken pot pie recipes are the perfect way to use leftover chicken.
Provided by Land O'Lakes
Categories Chicken Pot pie Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
- Combine milk and soup in bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
- Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch "X" in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
- Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 570 calories, Fat 33 grams, SaturatedFat grams, Transfat grams, Cholesterol 155 milligrams, Sodium 850 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Sugar grams, Protein 28 grams
CHICKEN DEEP DISH POTPIE
I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts :
DEEP-DISH CHICKEN POTPIE
I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.
Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.
DEEP-DISH CHICKEN PIE
Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
- In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
- Bake uncovered 35 minutes.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
DEEP-DISH CHICKEN POT PIE RECIPE
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
- Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
- Bake 30 min. or until golden brown.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
EASY CHICKEN POT PIE
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
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
DEEP-DISH CHICKEN POT PIE
Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.
Provided by HeatherP
Categories Pot Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine thawed mixed vegetables and onion in a bowl; mix well.
- Add chicken, soup, milk and poultry seasoning to bowl; mix well.
- Add broth; mix well.
- Line a deep-dish pie pan with a pie shell.
- Spoon mixture into prepared pie shell.
- Place remaining pie shell over chicken mixture.
- Press to seal top and bottom shells together.
- Trim off any excess pastry.
- Crimp edge.
- Pierce top pastry several times to vent.
- Bake for 55 minutes or until golden brown.
CHICKEN POT PIE
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
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.
DEEP DISH CHICKEN POT PIE
This chicken pot pie is a breeze to make using frozen mixed vegetables and a ready-made pie crust. It is also a great way to use leftover chicken.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F. Place one pastry into a 10-inch deep pie plate. In large saucepan, cook onion in butter until tender. Stir in flour, bouillon, thyme and pepper. Add water and milk all at once. Cook and stir until thickened and bubbly. Stir in mixed vegetables, chicken, pimento and parsley. Pour mixture into a 10-inch deep pie plate. Place top crust over chicken mixture. Flute edges of pastry and cut slits in the top to allow the steam to escape. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 33.5 g, Cholesterol 49.9 mg, Fat 25.9 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 360.7 mg, Sugar 1.8 g
DOUBLE-CRUST CHICKEN POT PIE
This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 3h20m
Yield One 10-inch deep-dish skillet pie
Number Of Ingredients 19
Steps:
- Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
- Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
- Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
- While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
- Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
- Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.
DEEP-DISH CHICKEN POT PIE RECIPE
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
Provided by Kraft Heinz
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
- Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
- Bake 30 min. or until golden brown.
CLASSIC DEEP-DISH CHICKEN POT PIE
Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.
Provided by Annacia
Categories Pot Pie
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare Pastry, set aside.
- In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
- Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
- Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
- PASTRY TOPPER:.
- In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
- Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
- Form into a ball.
- On a lightly floured surface, roll dough into a 13x9-inch rectangle.
- Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).
More about "deep dish chicken pot pie recipes"
DEEP-DISH CHICKEN POT PIE | BETTER HOMES & GARDENS
From bhg.com
4/5 (75)Calories 471 per serving
- In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
- Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
- Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
BEST CHICKEN POT PIE RECIPE - HOW TO MAKE DEEP DISH POT PIE
From food52.com
DEEP SOUTH DISH: CHICKEN POT PIE CASSEROLE
From deepsouthdish.com
EASY CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
DEEP DISH CHICKEN POT PIE - BAKING BITES
From bakingbites.com
DEEP SOUTH DISH: OLD-FASHIONED DOUBLE-CRUST CHICKEN POT PIE
From deepsouthdish.com
CHICKEN POT PIE (THE BEST) - RICARDO
From ricardocuisine.com
DEEP-DISH CHICKEN PIE | COOKSTR.COM
From cookstr.com
CHICKEN POT PIE DISH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DEEP-DISH CHICKEN POT PIE - CHATELAINE
From chatelaine.com
DEEP-DISH CHICKEN POT PIE - AOL
From aol.com
DEEP-DISH HOMEMADE CHICKEN POT PIE RECIPE - UNPEELED
From unpeeledjournal.com
DEEP-DISH CHICKEN POT PIE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
UPSIDE-DOWN CHICKEN POT PIE RECIPE | THEHUB FROM WALMART …
From ideas.walmart.ca
THE BEST CHICKEN POT PIE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
DEEP-DISH CHICKEN POT PIE RECIPE
From crecipe.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
DEEP-DISH CHICKEN POT PIE - PHILADELPHIA CREAM CHEESE
From worldrecipes.org
DEEP-DISH CHICKEN POT PIE - LUNCH RECIPES
From fooddiez.com
DEEP DISH CHICKEN POT PIE - ZULAY KITCHEN
From zulaykitchen.com
DEEP-DISH CHICKEN POT PIE RECIPE | MYRECIPES
From myrecipes.com
DEEP DISH CHICKEN POT PIE - SIDE DISH RECIPES
From fooddiez.com
DEEP DISH CHICKEN POT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
QUICK AND EASY CHICKEN POT PIE WITH PRE-MADE CRUST
From cookwithginger.com
DEEP-DISH CHICKEN POT PIE - RECIPESRUN
From recipesrun.com
DEEP DISH CHICKEN POT PIE - RECIPE | COOKS.COM
From cooks.com
DEEP DISH CHICKEN POT PIE - RECIPE | COOKS.COM
From cooks.com
EASY HOMEMADE CHICKEN POT PIE RECIPE | BABY GIZMO
From babygizmo.com
DEEP DISH POT PIE | FOODLAND ONTARIO
From ontario.ca
DEEP-DISH CHICKEN POT PIE | BETTER HOMES & GARDENS
From mastercook.com
EASY CHICKEN POT PIE - DUMP AND GO DINNER | ONCE A MONTH MEALS
From onceamonthmeals.com
DEEP-DISH CHICKEN POTPIE | BETTER HOMES & GARDENS
From bhg.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 #time-to-make #course #main-ingredient #preparation #occasion #savory-pies #main-dish #poultry #oven #kid-friendly #chicken #dietary #one-dish-meal #comfort-food #meat #taste-mood #equipment #4-hours-or-less #pot-pie
You'll also love