Down Home Chicken Pie Recipes

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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

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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