Fresh Vegetable Herbs Chicken Pot Pie Recipes

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CLASSIC CHICKEN POT PIE RECIPE



Classic Chicken Pot Pie Recipe image

Our chicken pot pie is made with a classic chicken and vegetable filling, a thick and creamy gravy, and a top and bottom crust.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h44m

Number Of Ingredients 14

6 tablespoons butter
1 1/2 cups diced carrots
1/2 cup diced onion
1 pound boneless chicken breasts, cut into 1/2-inch cubes
1/3 cup flour
1 3/4 cups chicken broth
1/2 cup heavy cream
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 cup frozen peas, thawed
2 9-inch pie crusts
Optional: 1 egg

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

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST



Chicken Pot Pie with Herb and Cheddar Crust image

We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.

Provided by By Arlene Cummings

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh thyme leaves
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup butter
1/4 small onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
Salt and pepper to taste
1/3 cup Gold Medal™ all-purpose flour
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded or cubed cooked chicken
1 cup frozen mixed vegetables (from 12-oz bag)

Steps:

  • Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
  • Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
  • In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
  • Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

CHICKEN AND FALL VEGETABLE POT PIE



Chicken and Fall Vegetable Pot Pie image

Categories     Milk/Cream     Chicken     Poultry     Vegetable     Bake     Dinner     Casserole/Gratin     Carrot     Turnip     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

4 pounds chicken breasts with skin and bones
4 to 6 cups canned low-salt chicken broth
3 large carrots, peeled, cut into 1/2-inch pieces
1 pound turnips, peeled, cut into 1/2-inch pieces
1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
1/4 cup (1/2 stick) butter
3 medium leeks (white and pale green parts only), sliced
2 large shallots, minced
2 tablespoons minced fresh thyme
1/2 cup all purpose flour
1/2 cup dry white wine
1/2 cup whipping cream
Herb Crust

Steps:

  • Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
  • Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
  • Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
  • Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  • Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  • Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN POT PIE WITH FRESH VEGGIES



Chicken Pot Pie With Fresh Veggies image

The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.

Provided by T Momma

Categories     Chicken

Time 1h40m

Yield 2 deep dish pies, 8-10 serving(s)

Number Of Ingredients 13

32 ounces unsalted chicken stock
1 lb boneless skinless chicken (white or dark meat)
2 celery ribs, split lengthwise in two then chopped
1 cup sweet onion, chopped
1/2 cup butter
1/2 lb baby carrots, cut into thirds
2 large potatoes, peeled and chopped into bite size pieces
2 ears fresh sweet corn, Cut off the cob
3/4 lb fresh green beans, ends removed and cut into bite size pieces
1 family sized can cream of chicken soup
1 (14 ounce) jar chicken gravy
1/2 teaspoon black pepper, to taste
4 ready-made pie crusts

Steps:

  • Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
  • In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
  • Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
  • Turn off the heat to the burner.
  • Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
  • Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
  • Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
  • Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

FRESH VEGETABLE, HERBS, CHICKEN POT PIE



Fresh Vegetable, Herbs, Chicken Pot Pie image

This is my take on the classic comfort food, CHICKEN POT PIE! It was my first time making pie crust. I used Tenderflake lard recipe for the crust! WOW!, What a nice crust for this pie. I made my pie crust ahead of time and chilled it while I prepared my veggies and herbs. Then I rolled out my dough. This was fun and easy and best of all delicious! I hope you enjoy. I would love your feedback.

Provided by sassyfoodbabe

Categories     Savory Pies

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 27

1/3 cup butter
1/3 cup flour
1 pinch sea salt
1/2 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 tablespoons olive oil
1/3 cup onion, chopped
1 cup mushroom
1/8 cup large carrot
1 1/2 cups leeks
2 cups broccoli
1 1/2 cups celery
2 tablespoons ginger
3 tablespoons garlic
1/3 cup flour
2 tablespoons fresh ginger
1/4 cup fresh cilantro
1 1/2 tablespoons rosemary
1 1/2 tablespoons sage
1 1/2 tablespoons thyme
2 1/2 cups chicken
1/2 cup smoked gouda cheese (optional)
1/3 cup margarine or 1/3 cup butter
2/3 cup milk
1 cup shredded smoke gouda cheese (optional)
2 prepared tender flake pie crusts (1 top crust and 1 bottom crust)

Steps:

  • Heat butter over low heat until melted.
  • Blend in flour, pinch salt and pepper.
  • Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
  • Stir in broth and milk.
  • Heat to boiling; stirring constantly. Stir one minute until thick.
  • Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
  • Sauté until carrots are tender; mix in herbs in flour. Reserve.
  • Line pie plate with Tenderflake prepared bottom crust.
  • Pour in filling; top with shredded smoked Gouda cheese.
  • Top with top crust. Cut slits in center to vent. Flute edges.
  • Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 671.9, Fat 47.7, SaturatedFat 15.7, Cholesterol 34.7, Sodium 900.8, Carbohydrate 51.8, Fiber 5.2, Sugar 3.1, Protein 11

CHICKEN VEGETABLE POTPIE



Chicken Vegetable Potpie image

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 8

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Steps:

  • Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.

CHICKEN AND ROOT VEGETABLE POT PIE



Chicken and Root Vegetable Pot Pie image

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.

Provided by Art Smith

Categories     HarperCollins     Pie     Dinner     Chicken     Root Vegetable     Potato     Sweet Potato/Yam     Parsnip     Phyllo/Puff Pastry Dough

Yield 4 servings

Number Of Ingredients 15

3 cups low-sodium chicken stock
1 cup diced Yukon Gold potatoes
1 cup diced sweet potatoes
1 cup diced celery root
1 cup diced parsnip
1 large white onion, diced
1 pound boneless, skinless chicken breasts, diced
2/3 cup all-purpose flour
1 1/2 cups whole milk
1 cup fresh or frozen peas
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon hot sauce
Salt and freshly ground black pepper
1 sheet frozen puff pastry dough, thawed

Steps:

  • Preheat the oven to 400°F.
  • Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
  • Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
  • Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
  • Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
  • Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
  • Place the hot ramekins on serving plates and enjoy.

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From culinaryginger.com


CHICKEN POT PIE WITH HERBS RECIPE - RECIPES.COM.CO
2021-11-02 TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture. Taste the mixture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven
From recipes.com.co


EASY HERB CHICKEN POT PIE RECIPE - FOOD NEWS
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk together for about 1 minute. Add chicken stock, milk, and cream. Bring to a boil, whisking, then reduce the heat to low and simmer for 5 minutes until just thickened. Season with salt, pepper, and fresh herbs.
From foodnewsnews.com


RECIPE: HERBED CHICKEN POT PIE - TASTING VICTORIA
2021-04-28 Heat the olive oil and butter in a large pot over medium-high heat. Once hot, add the leeks and shallots and cook for 2-3 minutes, or until softened. Next, add the garlic, salt, pepper and cook for another 30 seconds. Add the chicken to the pot, followed by the potatoes and the chicken stock/cornstarch mixture.
From tastingvictoria.com


FALL COMFORT FOOD: CHICKEN AND ROOT VEGETABLE POT PIE
2016-10-25 Add the ½ cup of extra stock if the mixture seems too thick - you want it to be the consistency of a thick stew. Bring the everything in the pot to a low boil over medium-high heat. Reduce heat to a simmer, and cook for 5 minutes to thicken. Remove pot from heat and allow to the mixture to cool for 10 minutes.
From sweetcayenne.com


FLORIDA CHICKEN AND VEGETABLE POT PIE : FRESH FROM FLORIDA
Preheat oven to 375 degrees. Preheat a large pot over medium-high heat. Season the chicken with salt and pepper and sauté for 5 minutes. Add in the fresh thyme, garlic, onions, carrots, celery, peas, and potatoes. Stir to combine and season with salt and pepper. Sprinkle mixture with flour and stir to coat everything, cook for 1 to 2 more ...
From followfreshfromflorida.com


EASIEST SKILLET CHICKEN POT PIE WITH HERB BUTTER BISCUITS
2021-11-22 Cook the chicken: Add 2 tablespoons of the butter to a 12-inch oven-safe skillet over medium heat. Season the chicken breasts with 1 teaspoon kosher salt & ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven.
From playswellwithbutter.com


GARLIC AND HERB CHICKEN POT PIE - ELDA'S KITCHEN
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Once melted, add garlic and stir until fragrant (about 40 seconds). Add onion and cook, stirring to mix with garlic and butter. After cooking for a few minutes, add potatoes. After about 2-3 minutes, add carrots and mushrooms, stirring to spread evenly.
From eldaskitchen.com


HELLO FRESH CHICKEN POT PIE - PIEPRONATION.COM
2021-10-22 How To Make Chicken Pot Pie With Biscuit Topping: STEP 1: Preheat oven to 400 degrees F. STEP 2: In a large dutch oven, melt butter over medium heat. Add chopped onion and cook, stirring occasionally until onions start to soften. Then …
From piepronation.com


FREEZER POT PIE RECIPE WITH FRESH HERB CRUST - SUPER HEALTHY KIDS
2013-09-13 Preheat your oven to 425 degrees and bake covered for 20 minutes. Reduce heat to 375 degrees F and bake for an additional 30-40 minutes or until the top is golden brown and the filling is bubbly. Then grab a big spoon and dish it up to your hungry family. This savory pot pie is sure to be a crowd pleaser!
From superhealthykids.com


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