Flavorful And Comforting Chicken Pot Pie Recipes
FLAVORFUL AND COMFORTING CHICKEN POT PIE
Not just your average pot pie, this dish is full of flavor and so wonderfully comforting on a cold winter night! Add whatever vegetables you have on hand, almost any will do. I served this with a simple salad of soft butter lettuce with a lemon and olive oil vinaigrette and a Pinot Noir in front of the fire! This makes a large, deep dish pie, or two, regular pies.
Provided by Penny Stettinius
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
- Add the remaining vegetables, stirring occasionally for 5 minutes.
- Preheat the oven to 400 degrees.
- Add the wine and the parsley and let all the liquid evaporate on low heat.
- Remove the vegetables and set aside.
- Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
- Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
- Salt and pepper to taste.
- Add the chicken and sauteed vegetables, stir well and remove from the heat.
- Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
- Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
- Bake for approximately one hour, or until the crust is deep golden.
Nutrition Facts : Calories 956.2, Fat 56.3, SaturatedFat 27.1, Cholesterol 135.9, Sodium 942.7, Carbohydrate 72.9, Fiber 6.9, Sugar 11.4, Protein 30.3
EASY, FLAVORFUL CHICKEN POT PIE
This chicken pot pie is easy and delicious!
Provided by Ashley Harris Hardin
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
- Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
- Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g
EASY CHICKEN POT PIE...WITH FLAVOR!!
I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep them frozen...that way the veggies wouldn't be mush after the baking process. You will love this one!!!
Provided by Johnsdeere
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
- Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
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