Family Style Chicken Pot Pie Recipes

FAMILY-STYLE CHICKEN POT-PIE (TYLER FLORENCE)

Steps:

• Note: I used my leftover turkey stock and just added pepper.
• I didn't use any of the herbs or lemon.
• To make the pastry:.
• Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
• Or use Tyler's from scratch method:.
• Combine the flour and salt in a very large mixing bowl.
• Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
• Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
• Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
• Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.).
• To make the pot pie filling.
• Use a large stockpot and heat over medium-low heat.
• Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
• This is a roux, which will act as a thickener.
• Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
• Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
• Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
• Season the mixture with salt and pepper.
• Stir in the shredded chicken, veggies, lemon juice, thyme, salt and pepper to taste until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
• Preheat the oven to 400 degrees F.
• Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
• Sprinkle the counter and a rolling pin lightly with flour.
• Roll the dough out into a big 14 by 20-inch rectangle.
• (Dough is pliable. I made my dough 2 days in advance and chilled in refrigerator in plastic bag. Let sit out about 10 minutes to soften up before rolling out.).
• Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
• (Make sure your dough FITS on your pan and in the oven before going any further!).
• Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
• Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
• Fold the"free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.
• Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.
• Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
• Let the chicken pie rest for 10 minutes before moving it.
• Run a spatula underneath the pot pie to loosen it from the pizza stone.

FAMILY-STYLE CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat the roasting pan with vegetable spray.
• Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
• Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
• Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.

HOMESTYLE CHICKEN POT PIE

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread, milk and seasonings until blended. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cream cheese mixture; spoon into 9-inch pie plate.
• Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

FAVORITE CHICKEN POTPIE

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°.

FAMILY SIZED CHICKEN POT PIE

Steps:

• Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
• Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
• Preheat the oven to 350°F.
• Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

EASY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
• Bake 30 min. or until hot and bubbly.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

FAMILY-SIZE CHICKEN POT PIE

Steps:

• 1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
• 2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
• 3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

EASY CHICKEN POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.