CLASSIC CHICKEN POT PIE RECIPE
Steps:
- Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
- Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
- Add the flour and continue stirring until the mixture is well combined, about 1 minute.
- Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.
- Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
- Line a 9-inch pie plate with 1 sheet of pie crust.
- Add the filling mixture, smoothing it out evenly in the dish.
- Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
- Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.
Nutrition Facts : Calories 561 kcal, Carbohydrate 42 g, Cholesterol 89 mg, Fiber 4 g, Protein 24 g, SaturatedFat 15 g, Sodium 676 mg, Sugar 5 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g
KATIE LEE'S CHICKEN POT PIE
Steps:
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
- Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
- Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
- Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
YOU AND ME CHICKEN POT PIES
Steps:
- Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
- Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
- Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
- Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
- Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
- Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
Nutrition Facts : Calories 586 calorie, Fat 13 grams, SaturatedFat 3.1 grams, Sodium 958 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 50 grams
FLAKY CHICKEN HAND PIES
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Provided by David Tanis
Categories brunch, dinner, lunch, snack, pies and tarts, appetizer, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
- Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
- Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
- Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
- Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
- Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN IN EVERY POT PIE
This pie is stocked full of chicken and vegetables.
Provided by Debbie Rowe
Categories Chicken Pot Pie
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
- Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
- Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
- Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 33.9 g, Cholesterol 55.5 mg, Fat 6.7 g, Fiber 2.3 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 1147.1 mg, Sugar 7 g
EASY AS CHICKEN POT PIE
This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.
Provided by JavaMama
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
- Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
- Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 33.6 g, Cholesterol 51.7 mg, Fat 24.6 g, Fiber 2.4 g, Protein 20.7 g, SaturatedFat 8.4 g, Sodium 216.7 mg, Sugar 4.7 g
More about "elaines chicken pot pie guide recipes"
CLASSIC CHICKEN POT PIE - AILEEN COOKS
From aileencooks.com
5/5 (1)Total Time 1 hr 10 minsCategory Main Dish RecipesCalories 279 per serving
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN POT PIE (THE BEST) - RICARDO CUISINE
From ricardocuisine.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
From myrecipes.com
SUPER EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
INDIVIDUAL CHICKEN POT PIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ELIZABETH HEISKELL'S CLASSIC CHICKEN POTPIE RECIPE
From today.com
EASY ONE PAN CHICKEN POT PIE - LAUGHING SPATULA
From laughingspatula.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CHICKEN POT PIE | I HEART RECIPES
From iheartrecipes.com
WHICH RECIPE MAKES THE BEST CHICKEN POT PIE EVER? | KITCHN
From thekitchn.com
CHICKEN POT PIE - EVERYDAY ANNIE
From everydayannie.com
EASY CHICKEN POT PIE RECIPE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
ELAINE'S CHICKEN - RECIPE | COOKS.COM
From cooks.com
CHICKEN POT PIE - LIKE GRANDMA USED TO MAKE! - BUNS IN MY OVEN
From bunsinmyoven.com
CHICKEN POT PIE (STEP BY STEP VIDEO) - THE RECIPE REBEL
From thereciperebel.com
HOMEMADE CHICKEN POT PIE - FEAST AND FARM
From feastandfarm.com
INDIVIDUAL CHICKEN POT PIES - DAMN DELICIOUS
From damndelicious.net
ELAINE'S EDIBLES: CHICKEN POT PIE
From elainesedibles.blogspot.com
19 CHICKEN PIE IDEAS IN 2022 | CHICKEN PIE, CHICKEN PIE RECIPE, RECIPES
From pinterest.com.au
HOMEMADE CHICKEN POT PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
CHICKEN POT PIE - THE ENGLISH KITCHEN
From theenglishkitchen.co
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
7 CHICKEN POT PIE IDEAS | COOKING RECIPES, RECIPES, POT PIE
From pinterest.com
EASY CHICKEN POT PIE - 101 COOKING FOR TWO
From 101cookingfortwo.com
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
DELICIOUS CHICKEN POT PIE | ELAINE MCCARTHY | COPY ME THAT
From copymethat.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
WYSE GUIDE CHICKEN POT PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
EASY CHICKEN POT PIE - CHEF ELIZABETH REESE
From chefelizabethreese.com
ELAINE’S CHICKEN POT PIE | BAKED DISHES, CHICKEN POT PIE, CREAM OF ...
From pinterest.ca
CHICKEN POT PIE - BAKING A MOMENT
From bakingamoment.com
KATIE LEE'S CHICKEN POT PIE RECIPE - DELISH
From delish.com
ELAINE'S THANKSGIVING PIE - RECIPE | COOKS.COM
From cooks.com
ELAINE'S CHICKEN POT PIE GUIDE | RECIPE | CHICKEN POT PIE, POT PIE ...
From pinterest.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 »
You'll also love