Homestyle Chicken Pot Pie With Ham Recipes

CHICKEN POTPIES WITH HAM

Steps:

• Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
• Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
• On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
• To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
• To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.

HOMESTYLE CHICKEN POT PIE

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread, milk and seasonings until blended. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cream cheese mixture; spoon into 9-inch pie plate.
• Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

HOMESTYLE CHICKEN POT PIE WITH HAM

Steps:

• Heat the oven to 375°F.
• Heat the butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 1 minute. Stir in the broth. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the chicken, ham and vegetables. Pour the chicken mixture into a 9-inch pie plate.
• Unfold the pastry sheet and place it over the chicken mixture. Trim the excess pastry. Press the pastry to the rim to seal.
• Bake for 25 minutes or until the pastry is golden brown.
• Ingredient Note: This recipe is a great way to use up leftover vegetables. Or you can use your favorite frozen vegetable combination- just prepare according to the package directions first.

HOMESTYLE CHICKEN POT PIE

Steps:

• PREHEAT OVEN: Place oven rack to lower 1/3. Set oven to 425°F.
• PREPARE BOTTOM CRUST: Using roll-out refrigerated pie crust, unroll crust into lightly greased 9-inch to 10-inch deep-dish pie plate. Place pie plate with crust into the freezer to temper until ready to fill.
• PREPARE FILLING: Heat olive oil and butter in a large saucepan over medium heat. Add the potatoes, carrots, celery, mushrooms, frozen pearl onions, chives, parsley, sage, thyme, fresh ground black pepper, rosemary, bay leaf, and garlic. Cover, then saute, stirring every 3 minutes until vegetables are just firm-tender (do not overcook).
• THICKEN: Sprinkle 5 tablespoons flour over saute mixture, then stir. Add the chicken stock, frozen peas, heavy cream, paprika, Worcestershire sauce, black pepper, turmeric, and nutmeg. Bring to a boil then reduce heat to medium-low. Remove bay leaf. Season fresh ground black pepper and 1 pinch celery salt (or to taste).
• ADD CHICKEN: Fold in 2 cups boneless, skinless chunked rotisserie chicken.
• FILL SHELL: Pour the prepared filling into frozen bottom shell. Place top crust dough over pie. Pinch and flute edges of upper crust to adjoin with bottom crust.
• PREPARE GLAZE: In small bowl with one beaten egg, add 1 1/2 tablespoons water and whisk. Brush top crust and edges of pie lightly and evenly with mixture. Cut slits around top center for steam to escape.
• BAKE pie at 425° about 30 minutes on lower rack, or until evenly golden brown.
• COOL and set for at least 20 minutes before cutting and serving.
• SLICE, serve and enjoy!

HOMESTYLE CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees; place the chicken in a large saucepan; add enough cool water to cover.
• Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes.
• Drain the chicken; let cool.
• Shred the chicken using 2 forks.
• Meanwhile, fit one pie crust into a 9-inch pie plate; set aside.
• Roll out the remaining pie crust on a lightly floured surface.
• Cut the crust into 1/2-inch wide strips with a pastry wheel; set aside.
• Melt the butter in a large saucepan over medium heat.
• Add the onion and cook, stirring, for 3 minutes.
• Whisk in the flour and thyme; cook, stirring, for 2 minutes.
• Add the broth and cream; whisk until thickened, 3-4 minutes longer.
• Remove from heat; stir in shredded chicken, frozen peas and carrots, salt and pepper.
• Spoon the filling into the prepared pie plate.
• Arrange 6 of the pie crust strips in the same direction on top of the pie; twisting dough.
• Arrange the remaining strips, crosswise on the top; fold the edges under and crimp edge to seal.
• Beat the egg yolk and water.
• Brush the pastry with the egg mixture; place the pie on a baking sheet (you may want to cover crust edges with aluminum foil to prevent burning).
• Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.
• Let stand for 10 minutes before serving.

BEST HOMEMADE CHICKEN POT PIE

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.

EASY, FLAVORFUL CHICKEN POT PIE

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.