Just Chicken Pie Recipes

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WHOLE CHICKEN PIE



Whole Chicken Pie image

After seeing a brioche-wrapped chicken selling for $100 at a restaurant, I wanted to make one myself. But then I saw a photo online for what looked like a pie crust-wrapped chicken. Suddenly, I remembered doing something similar in culinary school. Pie crust doesn't insulate the chicken as well, resulting in a seamless fusion of skin and crust. Pictured here garnished with fresh rosemary.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h55m

Yield 6

Number Of Ingredients 20

½ yellow onion, diced
1 small carrot, diced
½ rib celery, diced
2 cloves garlic, sliced, or to taste
1 tablespoon minced fresh rosemary, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 (3 1/2) pound whole chicken
kosher salt to taste
kitchen twine
1 pound buttercrust pastry dough
all-purpose flour, or as needed
1 egg
2 teaspoons water
fleur de sel to taste
1 tablespoon butter
salt to taste
⅔ cup rose wine
4 tablespoons cold butter, cut into cubes

Steps:

  • Combine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well.
  • Trim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap.
  • Place dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage.
  • Beat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin.
  • Flip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top.
  • Bake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour.
  • Cut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts.
  • Slice chicken and serve with the sauce.

Nutrition Facts : Calories 850.4 calories, Carbohydrate 36.6 g, Cholesterol 215.7 mg, Fat 55.2 g, Fiber 3.3 g, Protein 45.9 g, SaturatedFat 17.9 g, Sodium 787 mg, Sugar 1.5 g

CHICKEN PIE



Chicken Pie image

This vintage Chicken Pie recipe contains no vegetables. It's just shredded chicken in a delicious gravy topped with an easy batter crust.

Provided by Lana Stuart

Categories     Main Dishes

Time 1h30m

Number Of Ingredients 14

4 pound whole chicken
1 onion (halved)
1 rib celery (cut into 2-3 pieces)
Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
2 teaspoons salt
12 whole peppercorns
3 cups cooked, shredded chicken
2 cups chicken broth
10.5 ounces cream of chicken soup
1 cup self-rising flour
½ teaspoon ground black pepper
½ teaspoon salt
½ cup butter, melted ((1 stick or 8 tablespoons butter))
1 cup buttermilk

Steps:

  • Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
  • Add water to cover the chicken by about 1 inch.
  • Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
  • Remove from the heat and let stand at room temperature until cool enough to handle.
  • Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
  • Preheat the oven to 425 degrees.
  • Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
  • In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
  • In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
  • Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.

Nutrition Facts : ServingSize 1, Calories 721 kcal, Carbohydrate 23 g, Protein 54 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 217 mg, Sodium 1941 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 22 g

JUST CHICKEN PIE



Just Chicken Pie image

A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes.

Provided by Pinay0618

Categories     Savory Pies

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs chicken breasts, with skin and bone
8 tablespoons unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12 ounce) can evaporated milk
2 cups low sodium chicken broth
1 teaspoon grated lemon zest
3 scallions, chopped
2 refrigerated pie crusts, 9-inch
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.
  • Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
  • Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
  • Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.
  • Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

Nutrition Facts : Calories 909.9, Fat 57.9, SaturatedFat 25.5, Cholesterol 224.1, Sodium 551.5, Carbohydrate 42.2, Fiber 2.2, Sugar 2.7, Protein 53.9

CHICKEN PIE



Chicken Pie image

Provided by Trisha Yearwood

Time 55m

Yield 6 servings

Number Of Ingredients 7

1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1 cup buttermilk, well shaken

Steps:

  • Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

TERRY'S FAVORITE EASY CHICKEN PIE



Terry's Favorite Easy Chicken Pie image

This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.

Provided by Sunflower

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
½ (16 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced chicken meat

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
  • Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
  • Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 30.6 g, Cholesterol 104.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 11.8 g, Sodium 785.7 mg, Sugar 2.1 g

QUICK CHICKEN PIE



Quick Chicken Pie image

Katie uses the biscuit mix to create a golden crust over this comforting combination of chicken chunks and colorful vegetables in a creamy sauce. It makes a hearty meal-in-one.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

1-2/3 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, lightly beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix

Steps:

  • In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

Nutrition Facts :

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

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.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

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

JUST CHICKEN PIE



Just Chicken Pie image

Make and share this Just Chicken Pie recipe from Food.com.

Provided by Brookelynne26

Categories     < 4 Hours

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

2 1/2 lbs bone-in skin-on chicken breast halves
salt and pepper
8 tablespoons unsalted butter
1 celery rib, chopped fine
2 garlic cloves, minced
1/3 cup all-purpose flour
1 (12 ounce) can evaporated milk
2 cups low sodium chicken broth
1 teaspoon grated lemon zest
3 scallions, chopped
1 recipe double-crust pie dough, bottom crust fit into a 9-inch pie plate, top crust rolled to a 12-inch circle and refrigerated
3/4 cup shredded sharp cheddar cheese
1 large egg, beaten, for brushing the top of the pie

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.
  • Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared pan, skin-side up, and roast until the temperature registers 160 degrees, 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
  • Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl (discard the vegetables), stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
  • Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining chilled circle of dough. Trim all but ½ inch of the dough overhanging the edge of the pie plate. Press the top and bottom crusts together, then tuck the edges underneath. Crimp the dough evenly around the edge of the pie, using your fingers.
  • Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.

Nutrition Facts : Calories 600.7, Fat 39.9, SaturatedFat 17.4, Cholesterol 171.2, Sodium 350.6, Carbohydrate 20.3, Fiber 1.2, Sugar 0.5, Protein 39.3

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

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QUICK AND EASY CHICKEN POT PIE RECIPE - HOME STRATOSPHERE
2021-01-26 Instructions. Place the chicken in a medium-sized saucepan. Cover the chicken with cool water and put the pot on the stove over medium heat uncovered. When the water comes to a boil, turn off the heat to the stove eye. Then, put the lid on the pot and set a timer for twenty minutes. Preheat the oven to 375 degrees.
From homestratosphere.com


HOMEMADE CHICKEN PIE RECIPE - LOAVES AND DISHES
2019-11-13 Press the pie crust into the bottom of a deep pie plate. Pinch along the edges. Scatter the shredded chicken into the pie crust. Whisk together the flour, stock and milk and then pour over the chicken. Salt and pepper the chicken according to taste. Cut the butter into small pea size pieces and place around the dish.
From loavesanddishes.net


“JUST CHICKEN PIE” RECIPE
Sep 8, 2015 - I just sent this recipe to a friend, and I thought I would share it with you all as well! It is from America’s Best Lost Recipes, 121 Kitchen-Testing Heirloom Recipes Too Good to Forget, which is …
From pinterest.com


10 BEST HOMEMADE CHICKEN PIE NO VEGETABLES RECIPES - YUMMLY
2022-06-03 cheese low fat, cooked chicken, baking powder, flour, egg, salt and 2 more Chicken and Vegetable Pot Pie Lipton Recipe Secrets refrigerated piecrusts, lipton recip secret veget soup mix, milk and 3 more
From yummly.com


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