FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans
Provided by Claire Nolan
Categories Dinner
Yield 6 pot pies
Number Of Ingredients 13
Steps:
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams
FREDA GARRETT'S CHICKEN PIES
Make and share this Freda Garrett's Chicken Pies recipe from Food.com.
Provided by -Mary-
Categories Chicken
Time 1h30m
Yield 10 pies
Number Of Ingredients 17
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, garlic, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 tbsp flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1494.8, Fat 93.2, SaturatedFat 23.1, Cholesterol 259.9, Sodium 928, Carbohydrate 94.4, Fiber 4.3, Sugar 2.1, Protein 66
CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
MRS. GARRETT'S CHICKEN PIES
If you think chicken pot pie is a mess of cubed carrots and shriveled peas with shreds of chicken in a gloppy sauce, encased in a pale and pasty crust...think again. These meaty, delicious and aromatic turnovers are chicken pie with a capital P. The crust is flakey and they just taste "good"!
Provided by MarieRynr
Categories Savory Pies
Time 1h30m
Yield 10 pies
Number Of Ingredients 15
Steps:
- For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
- Add onions and cook until golden, about 20 minutes.
- Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
- Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
- Remove chicken from pot and set aside to cool.
- Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
- Simmer uncovered, for 30 minutes.
- Meanwhile, pick meat from the chicken, shred, and return to pot.
- When vegetables are cooked, remove pot from heat and set aside to cool.
- For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
- Mix in 3 cups water, 1/2 cup at a time, until dough forms.
- Roll out dough on a floured surface into a large rectangle.
- Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
- Fold dough onto itself in 3 layers, like a letter.
- Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
- Wrap in plastic wrap and chill overnight.
- Preheat oven to 375*F.
- Roll out dough on a floured surface and cut into ten 7 inch circles.
- Fill circles with chicken mixture.
- Brush edges with egg wash, then fold over to form plump turnovers.
- Use a fork to seal edges.
- Place on baking sheet and brush with egg wash.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 1193.9, Fat 69.1, SaturatedFat 18.9, Cholesterol 187.7, Sodium 850.8, Carbohydrate 94.5, Fiber 4.3, Sugar 2.1, Protein 46.2
CHICKEN SHEPHERD'S PIE
This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.
Provided by Karyn Knight
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g
BUFFALO CHICKEN FOOTBALL HAND PIES RECIPE BY TASTY
Here's what you need: rotisserie chicken, salt, pepper, shredded mozzarella cheese, green onion, buffalo sauce, ranch dressing, premade pie crusts, egg wash
Provided by Betsy Carter
Categories Appetizers
Yield 24 servings
Number Of Ingredients 9
Steps:
- Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
- Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
- Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
- Transfer 24 football shapes to the prepared baking sheet.
- Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
- Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
- Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
- Bake for 15-20 minutes, or until golden brown.
- Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
FREDA'S CHICKEN RECIPE
Provided by á-5343
Number Of Ingredients 5
Steps:
- place chicken in greased 13x9 pan .Spread cream of chicken soup over chicken When put cheese on corner to edge. sprinkle with stuffing mix. drizzle with butter. cover bake 300 for 1 hour. uncover bake i more hour.
CHICKEN BACON PIE
I found this in an old cookbook from the 1960's except I changed a few of the ingredients. My husband loves it!
Provided by StrangeAsAngels
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove one of the pie crusts from the pan and place on wax paper until soft.
- Cook chicken and cut into pieces.
- Heat butter and fry bacon in butter.
- Stir in flour and cook for 2-3 minutes over medium heat.
- Add milk and chicken stock. Cook until thickened.
- Add chicken and bacon to mix.
- Put into pie crust and cover with the other pie crust.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 764.9, Fat 48.8, SaturatedFat 19.8, Cholesterol 104.6, Sodium 680.2, Carbohydrate 51.7, Fiber 2.4, Sugar 0.1, Protein 28.1
EMPADAS DE GALINHA - CHICKEN PIES
A recipe from the book Traditional Portugese Cooking, which I bought in Lisbon. I have not tried this but am posting it by request. Appologies for the vague directions but they are all I can offer as the book is not precise. I think some details were lost in translation! Servings and cooking time are guesses on my part. I can however offer this from someone who has made the recipe and liked it: "I've grated my onions and my carrots before cooking them. I haven't used muffin pans, but rolled the pastry into circles, put some filling in the center and put another circle on top and pressing the edges together. I've alse painted the tops with a little milk for a browner appearance."
Provided by Sackville
Categories Poultry
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, place the chicken, sausage, onions, carrot, wine, margarine, salt and piripiri.
- Cover with water and let stew over a low heat until it is well cooked.
- Remove from the heat and separate the flesh from the skin and bones.
- Cut and shred all the ingredients into little bits.
- Dilute the flour in the milk and add to the sauce of the stew, putting it over a low heat to thicken.
- Return the meat and other shredded ingredients to the pot.
- Grease little muffin tins with butter and line them with puff pastry.
- Fill and cover them with more pastry, sealing the edges together.
- Bake in a hot oven until they are just coloured.
Nutrition Facts : Calories 766.8, Fat 53.3, SaturatedFat 13.5, Cholesterol 90.7, Sodium 421.7, Carbohydrate 37.5, Fiber 1.7, Sugar 2.3, Protein 28
IMPOSSIBLY EASY MINI THAI CHICKEN PIES
Make and share this Impossibly Easy Mini Thai Chicken Pies recipe from Food.com.
Provided by Pinay0618
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions.
Nutrition Facts : Calories 366.3, Fat 21.8, SaturatedFat 5.9, Cholesterol 128.2, Sodium 502.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.3, Protein 28.7
SOUTHWEST CHICKEN PIE
This chicken pie with a south-of-the-border flavor is a great change of pace. Family has raved about this dish.
Provided by Julie Norland
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
- In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
- Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
- Allow the pie to sit for 10 minutes before serving.
Nutrition Facts : Calories 511 calories, Carbohydrate 33.2 g, Cholesterol 63.3 mg, Fat 33.5 g, Fiber 2.9 g, Protein 20 g, SaturatedFat 14.1 g, Sodium 717.1 mg, Sugar 1.7 g
CHICKEN PIE
I've been making this recipe since I was first married over 27 years ago and it is still a family favorite. I made a turkey for our first Christmas and used this for the leftovers after seeing the recipe in a Campbell's soup ad. Now we actually prefer it made with chicken, so I almost always roast 3 birds at a time so there will be leftovers to make 2 pies. This is wonderful served with cranberry sauce and with leftover mashed potatoes and gravy. The preperation time doesn't include making your pie crust.
Provided by momaphet
Categories Savory Pies
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
- In a large bowl stir together the cooked veggies and all the other ingriedients.
- Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.
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