Fried Chicken Pot Pie Filling Recipe By Tasty

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°.

FRIED CHICKEN POT PIE FILLING RECIPE BY TASTY

Steps:

• Add the butter to a pot over medium heat.
• Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
• Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
• Add diced carrots and peas and cook for 1-2 minutes.
• Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
• Add the milk and stir constantly until the mixture is thickened.
• Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
• Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
• Heat oil in a pot to 350˚F (180˚C).
• Add the chicken pot pie balls in batches, frying until golden brown.
• Enjoy!

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN STEW OR CHICKEN POT PIE FILLING

Steps:

• Cook chicken and set aside.
• Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
• Add milk until it becomes a thick sauce stirring constantly.
• Add 1 can of cream soup and 1/2 a can of milk.
• Make sure sauce is slightly thick.
• Put in frozen veggies, chicken and seasonings.
• Cook on low heat for about an hour.

HOMEMADE CHICKEN POTPIE

Steps:

• Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables., Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!

CREAMY CHICKEN POTPIE

Steps:

• In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

FAMILY-STYLE CHICKEN "POT" PIE

Steps:

• To make the pastry: 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 chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.
• To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop 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 until it's the color of a California blonde. Now, gradually pour in the reserved 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. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken 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. 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. 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. Scoop out the chicken pie with a large serving spoon.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY

Steps:

• Roast the chicken: Preheat the oven to 425°F (220°C).
• Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
• In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
• Add the lemon quarters, onion, and garlic to the cavity of the chicken.
• To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
• Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
• Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
• Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
• Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
• Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
• Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
• Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
• Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
• Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
• Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
• Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
• Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
• Let cool for 15-20 minutes before serving.
• Enjoy!

TO-DIE-FOR CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

EASY AS CHICKEN POT PIE

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.

EASY HAND-HELD CHICKEN POT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.