Herb Crust Chicken Pot Pie Recipes

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CHICKEN & "POT" PIE



Chicken &

A delicious twist on a hearty chicken pie

Provided by HERB

Categories     Meals

Time 1h45m

Number Of Ingredients 14

large saucepan
pie dish
2 baking potatoes, cubed
1 onion, diced
3 stalks celery, diced
2 carrots, diced
¼ cup butter or CannaButter
½ cup all-purpose flour or CannaFlour
2 cups chicken broth
1 cup CannaMilk
2 chicken breasts, cooked and diced
1 cup fresh peas
salt and pepper, to taste
2 sheets of pie crusts, thawed

Steps:

  • Preheat oven to 400 degrees.
  • Saute onion, celery, carrots and potatoes in butter until onion begins to soften.
  • Stir flour into the sauteed vegetables; mix well. Heat for 1 minute while constantly stirring.
  • Add CannaMilk and chicken broth to the saucepan. Gently stir into the vegetables.
  • Stir constantly while cooking over medium heat until mixture starts to thicken.
  • Stir in the chicken, peas, salt and pepper. Mix well. Remove from heat.
  • Line pie dish with 1 sheet of thawed pie crust. Spoon chicken filling into the lined pie dish.
  • Use second sheet of pie crust to cover the pie. Seal edges by pinching crust around the edge of pie dish.
  • Cut 4 slits into the top of the pie crust for steam to escape.
  • Bake for 45 minutes in preheated oven, or until pie crust is golden brown.
  • View the original recipe at
  • http://eatyourcannabis.com/marijuana-infused-chicken-pot-pie/

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 POT PIE WITH HERB CRUST



Chicken Pot Pie with Herb Crust image

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 9

4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 can (10 1/2 oz) condensed chicken broth
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
  • In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
  • Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg

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

HERB CRUST CHICKEN POT PIE



Herb Crust Chicken Pot Pie image

Delicious double crusted pot pie makes an irresistible comfort food for those cooler months, or a rainy summer evening. Perfect for using up those last scraps on your roasted chicken!

Provided by Wildflower5656

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon celery seed
1 teaspoon dried thyme
15 tablespoons of cold butter
6 tablespoons water
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sodium-free chicken stock
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups of pulled cooked chicken
2 medium carrots
2 medium russet potatoes
1 cup frozen green beans
1/2 cup frozen peas

Steps:

  • Over high heat melt the filling butter, and add flour to make a roux.
  • Add milk and chicken stock, whisk together.
  • Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
  • Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
  • Warm frozen peas and green beans in microwave or over stovetop as directed on package.
  • Drain veggies and add to the cream mixture. Remove from heat.
  • Sift together dry crust ingredients.
  • Cut in cold butter, add water and gently pat together. Do NOT over mix!
  • Divide dough in half and roll out on a floured surface.
  • Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
  • Add filling and top with the other half of the rolled dough.
  • Seal edges by squeezing together top and bottom dough.
  • Using a knife, cut several small incisions on surface of dough to allow steam to escape.
  • Bake at 400°F on center rack for 45 minutes, or until golden brown.

Nutrition Facts : Calories 1000.9, Fat 60.5, SaturatedFat 34.2, Cholesterol 186.5, Sodium 1634.5, Carbohydrate 85, Fiber 7.1, Sugar 4.8, Protein 31.3

CHICKEN AND HERB POT PIE STOUP



Chicken and Herb Pot Pie Stoup image

Stoups are thicker than soups and thinner than stews.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 small pieces boneless, skinless chicken breasts
1 bay leaf
1 tablespoon extra-virgin olive oil
2 carrots, peeled and diced
3 small ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
Salt and freshly ground black pepper
1 quart chicken stock
1 cup frozen peas
3 to 4 sprigs fresh tarragon, leaves finely chopped
2 tablespoons finely chopped lemon thyme or thyme leaves
1/4 cup finely chopped flat-leaf parsley, a handful
3 tablespoons butter
2 rounded tablespoons all-purpose flour

Steps:

  • Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
  • Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.
  • In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Mushroom     Onion     Potato     Bake     Dinner     Celery     Carrot     Fall     Winter     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 31

Crust:
3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening
Chicken:
2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste
Filling:
2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2" slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4" rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional

Steps:

  • For crust:
  • Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
  • Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
  • For chicken:
  • Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
  • Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
  • For filling:
  • Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
  • In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
  • Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
  • Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
  • Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

MINI CHICKEN POTPIES WITH HERB DOUGH



Mini Chicken Potpies with Herb Dough image

These savory potpies have the leaves and fronds of whole herbs rolled into the dough that tops them -- the result is as pleasing to the eye as it is to the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes eight 4-inch pies

Number Of Ingredients 22

1 whole chicken (4 pounds), rinsed and patted dry
4 cups homemade or low-sodium store-bought chicken stock
1 large onion, halved
2 bay leaves
1/2 teaspoon whole black peppercorns
3 sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 celery stalk, cut crosswise into thirds
5 tablespoons unsalted butter
9 ounces medium red potatoes, cut into 1/2-inch chunks
12 white, red, or yellow pearl onions (halved lengthwise if large)
1 medium leek, white and pale-green parts only, cut into 1/4-inch-thick rounds and rinsed well
2 medium carrots, peeled and cut into 1/4-inch-thick rounds
6 ounces white mushrooms, halved lengthwise (quartered if large)
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dusting
1 cup milk
2 tablespoons coarsely chopped fresh flat-leaf parsley
Finely grated zest of 1 lemon
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
Pate Brisee for Mini Chicken Potpies
2 tablespoons mixed fresh herb leaves, such as flat-leaf parsley, sage, chives, thyme, dill, rosemary, and oregano
1 large egg

Steps:

  • Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
  • Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
  • Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
  • Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
  • Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
  • Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
  • Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
  • Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
  • Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.

EASY DOUBLE-CRUST CHICKEN POT PIE



Easy Double-Crust Chicken Pot Pie image

Double-crusted chicken pot pie.

Provided by Momma Higg

Time 45m

Yield 8

Number Of Ingredients 8

4 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of celery soup
1 ¼ cups chicken stock
½ cup sour cream
1 teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 (14.1 ounce) package double-crust pie pastry, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
  • Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
  • Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g

FRENCH HERB CHICKEN POT PIE



French Herb Chicken Pot Pie image

This recipe is based on a combination of my Mom & Grammy's chicken pot pie recipes. My husband is more adventurous than my parents or grandparents, so I took the liberty of adding some herbs to make a more sophisticated pie. This is definately not a "calorie conscious" dish, but it sure is satisfying on a cold Winter evening. I hope you enjoy it!

Provided by Magnolia J

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 21

2 cups boneless chicken breasts, cubed
1 cup new potato, cubed
1 white onion, chopped
1/2 cup mushroom, diced
1/4 cup salted butter
1/2 cup carrot, diced
1/2 cup fresh green beans, snapped
1/2 cup baby lima beans (fresh or frozen)
1/2 cup peas (fresh or frozen)
1/2 cup celery, diced
2 tablespoons chicken stock reduction (such as Glace De Poulet Gold)
1/2 cup unbleached flour
1 quart heavy whipping cream
1 1/2 tablespoons herbes de provence
1 tablespoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon sea salt (to taste)
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 unbaked pie crusts (such as Pate Brisee)
1 egg yolk

Steps:

  • In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
  • Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
  • Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
  • Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
  • Enjoy!

Nutrition Facts : Calories 1687.3, Fat 136.5, SaturatedFat 71.6, Cholesterol 462.6, Sodium 1019.1, Carbohydrate 81.2, Fiber 8.9, Sugar 4.4, Protein 38.2

HERB CRUST



Herb Crust image

Categories     Herb     Pastry     Bon Appétit

Yield Makes 1 crust

Number Of Ingredients 8

2 1/2 cups all purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
6 1/2 tablespoons (about) ice water

Steps:

  • Blend first 5 ingredients in processor until herbs are very finely chopped. Add butter and shortening. Blend until mixture resembles coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clumps. Gather dough into ball; flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

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

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

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

HERBY SPRING CHICKEN POT PIE



Herby spring chicken pot pie image

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights

Provided by Esther Clark

Categories     Main course

Time 40m

Number Of Ingredients 11

2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
  • Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium

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From scrambledchefs.com


SAVORY HERB PIE CRUST RECIPE | A FOOD LOVER'S LIFE
2020-07-27 Add salt and pepper, then the frozen butter. Pulse 10-20 times until the mixture is crumbly and light. The flour will completely work into the butter and the mix feels almost powdery. This is what helps the crust be light & flaky. Add the ice water. I place the food processor bowl back on the scale and weigh it.
From afoodloverslife.com


FREEZER POT PIE RECIPE WITH FRESH HERB CRUST - SUPER ...
2013-09-13 This will make enough filling for 2 pot pies. To Bake: Bake at 375 degrees for 30-40 minutes or until the top is golden brown. Baking from Frozen: Get your pie out of the freezer 30 minutes before you are ready to bake. Preheat your oven to …
From superhealthykids.com


HEALTHIER GLUTEN FREE CHICKEN POT PIE WITH AN HERB CRUST ...
2021-12-04 Filling. Preheat oven to 400°F/205°C. Adjust rack so that it's in the middle of the oven. Warm the olive oil in a large skillet or pan on a medium heat. When the oil is hot add the diced chicken cooking until the chicken is no longer pink on the outside, about 5 minutes. Sprinkle with salt & pepper while cooking.
From asaucykitchen.com


CHICKEN POT PIE RECIPE WITH SAVORY HOMEMADE CRUST
2020-04-23 Preheat the oven to 400 degrees. Spoon the chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the crust into a circle about 11-inches in diameter. Place pastry on top of chicken mixture. Trim edge, and press gently all around baking dish.
From likeabubblingbrook.com


GUSTO TV - CHICKEN POT PIE WITH HERB PASTRY
Directions. Preheat oven to 400 degrees Fahrenheit. Cut the chicken into cubes and sauté, with the diced red onion, over a medium heat until slightly browned. Remove and keep aside. Peel and dice the celery root, the parsnips, the carrots and the celery. Blanch in salted boiling water for a minute and a half.
From gustotv.com


CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST – A STEP-BY ...
2012-04-24 Remove from heat. Remove crusts from package. Place 1 piecrust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Sprinkle 2 tablespoons of flour on a hard surface and place the second piecrust on top of flour. Sprinkle cheddar cheese and thyme all over the top of the crust. Press cheese and herb into the crust with your ...
From cookingwithsugar.com


CHICKEN POT PIE (THE BEST) | RICARDO
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil.
From ricardocuisine.com


DOUBLE CRUST CHICKEN POT PIE - SALLY'S BAKING ADDICTION
2014-11-12 Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Divide the pie dough in half. Roll out one half into a 12 inch circle.
From sallysbakingaddiction.com


THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
2018-10-17 Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
From theanthonykitchen.com


HERB CRUST CHICKEN POT PIE - PLAIN.RECIPES
Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer. Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender. Warm frozen peas and green beans in microwave or over stovetop as directed on package.
From plain.recipes


CHICKEN POT PIE WITH FRESH HERBS RECIPE | CDKITCHEN.COM
2018-06-12 Preheat oven to 375 degrees F. For Crust: Place flour, salt, and butter in a food processor and pulse a few times until mixture resembles coarse crumbs. While the machine is running, add the ice water though the tube and process until the dough comes away from the side. Lightly shape dough into a ball, flattening slightly.
From cdkitchen.com


CHICKEN POT PIE WITH HERB CRUST RECIPE RECIPE
Crecipe.com deliver fine selection of quality Chicken pot pie with herb crust recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken pot pie with herb crust recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Pasta Al Forno: Oven Baked Pasta Do you want to know how to make a good oven …
From crecipe.com


GOURMET GIRL COOKS: CHICKEN POT PIE W/ CHEDDAR HERB CRUST
2013-10-14 Directions: Preheat oven to 350 degrees F. Lightly spray/grease a 3 quart casserole dish (preferably at least 3 inches deep) and set aside. In a 6 quart stockpot, melt butter and saute celery and onion until tender; add chicken stock, carrots, green beans or broccoli; cover and simmer until vegetables are tender.
From gourmetgirlcooks.com


CHICKEN POT PIE WITH HERB CRUST – COOKING FOR TWO
2016-02-29 Preheat the oven to 400 degrees (Fahrenheit). Lightly grease a small/medium sized baking dish (I use a pie dish). Heat the butter in a heavy based pan. Add the onion and cook over medium heat, until soft. Add the flour and stir over the …
From menusbyjenny.wordpress.com


CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
2018-12-02 Instructions. Preheat oven to 375 degrees and add the pie crust to your pie pan. In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
From dinnerthendessert.com


INDIVIDUAL CHICKEN POT PIES WITH HERB CRUST - GIVE IT SOME ...
2020-10-06 Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes. Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat.
From giveitsomethyme.com


EASY CHICKEN POT PIE WITH CHEDDAR HERB BISCUITS - ORCHIDS ...
2022-03-19 TO MAKE THE CHEDDAR HERB BISCUITS: Whisk together the all-purpose flour, baking powder, baking soda, parsley, dried thyme, oregano, garlic powder, and sea salt in a medium bowl. Add in the cold vegan butter. Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps.
From orchidsandsweettea.com


CHICKEN POT PIE WITH HERB BISCUITS - SAVING ROOM FOR DESSERT
2015-10-24 Cover and set aside. Preheat oven to 350 degrees. In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Once melted, add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
From savingdessert.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


EASY HERB CHICKEN POT PIE RECIPE - 31 DAILY
2021-02-26 Add the frozen vegetables, chicken stock, and salt and pepper. Bring to a boil, then reduce the heat to maintain a simmer and cook for 5 minutes. Add the turkey or chicken. While the pot pie filling is cooking, combine 1/4 cup of water with the cornstarch and stir to dissolve. Stir the cornstarch into the filling mixture and cook until ...
From 31daily.com


CLASSIC CHICKEN POT PIE RECIPE ~ FROM MONTEREY BAY HERB CO
Stir the flour into the vegetable mixture. Using a whisk, add the stock or broth, cream, and herbs. Let simmer to thicken, about 2 minutes. Remove from heat and fold in the chicken. Pour the mixture into 2-quart casserole dish (please note: a pie pan will be too small). Cover the top with a single later of pie dough; seal and flute edges.
From herbco.com


TURKEY POT PIE WITH HERBED DUMPLING CRUST | CANADIAN GOODNESS
Cook 5 min, do not brown. Whisk in stock and milk. Bring to a boil. Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 min. Add turkey, pimento, carrots and peas to sauce. Preheat oven to 400 °F (200 °C). Butter a 12-cup (3 L) casserole dish.
From dairyfarmersofcanada.ca


CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST - LUNCH RECIPES
Chicken Pot Pie with Herb and Cheddar Crust might be just the main course you are searching for. One serving contains 293 calories, 19g of protein, and 18g of fat. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
From fooddiez.com


SAVORY HERB PIE CRUST • THE GOOD HEARTED WOMAN
2020-10-13 Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form. IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it. Turn dough out onto counter. Press together into a large ball or disk. Divide dough in half.
From thegoodheartedwoman.com


TURKEY POT PIE WITH BISCUIT : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


CHICKEN POT PIE WITH HERB CRUST RECIPE - FOOD NEWS
Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 …
From foodnewsnews.com


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