HOMESTYLE CHICKEN POT PIE
Classic southern homestyle chicken pot pie is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.
Provided by Paula Deen
Categories classics comfort food winter
Time 45m
Yield 6 to 8
Number Of Ingredients 21
Steps:
- 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
- 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
- 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
- 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
- 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
- 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
- 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.
HOME-STYLE CHICKEN POTPIE
I served this potpie along with chili on Super Bowl Sunday. No one ate the chili. In fact, one of my husband's single friends called the next day and asked for the leftover pie.-Darlene Claxton, Brighton, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour., In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside. , In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish., On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts :
HOMEMADE CHICKEN POT PIE
Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!
Provided by Kyoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
- Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
- Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
- Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
- Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
- Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
- Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
- Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.
Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g
HOMESTYLE CHICKEN POT PIE
Make and share this Homestyle Chicken Pot Pie recipe from Food.com.
Provided by The Spice Guru
Categories Savory Pies
Time 2h
Yield 1 9-inch deep-dish pie, 8 serving(s)
Number Of Ingredients 28
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!
Nutrition Facts : Calories 406.6, Fat 27.6, SaturatedFat 8.5, Cholesterol 43.3, Sodium 383.7, Carbohydrate 32.9, Fiber 3.1, Sugar 2.9, Protein 7.1
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
HOMESTYLE CHICKEN POT PIE
Take less than an hour to make our Homestyle Chicken Pot Pie. Grandma will be jealous that your Homestyle Chicken Pot Pie takes less time than her recipe!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 17 g
HOMESTYLE CHICKEN POT PIE
This is a delicious and savory pie, chock full of tender chicken and vegetables. It's also easy to prepare. You can make it even easier by starting with cooked chicken and skipping steps 1 and 2. You can easily change the vegetable combinations. Use a combination of your favorites, such as corn and diced red pepper or cut green beans and sliced button mushrooms.
Provided by CookingONTheSide
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 749.6, Fat 41.6, SaturatedFat 17.9, Cholesterol 166.8, Sodium 1162.4, Carbohydrate 50, Fiber 3.8, Sugar 4.3, Protein 43.4
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