KATIE LEE'S CHICKEN POT PIE
Steps:
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
- Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
- Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
- Preheat the oven to 375 degrees F.
- Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
- Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
- Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
CHICKEN POT PIE
Provided by Katie Lee Biegel
Time 2h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the crust.
- Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
- Cook the chicken.
- Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.
- Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You¿ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
- Make the filling.
- Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.
- Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
- Form the pot pies.
- Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
- Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.
TATER TOTS™ CHICKEN POT PIE
This mashup of two favorite comfort foods is a guaranteed weeknight winner. We replaced the trusty-but-basic pie crust topper with crispy, golden-brown Tater Tots™ frozen potatoes to make a pot pie casserole that's homey, hearty and sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.
- Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.
- Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.
Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 90 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
KATHY'S DELICIOUS WHOLE SLOW COOKER CHICKEN
A delicious and simple whole chicken recipe for the slow cooker. The sauce imparts wonderful flavor and tenderness, and is delicious served over jasmine rice.
Provided by KATHYP100
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Remove skin from chicken, and empty inner cavity of contents within. Pat chicken dry with a paper towel, and place inside the slow cooker.
- In a bowl, stir together the chicken broth, soy sauce, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, sesame oil, and minced garlic. Pour mixture over chicken, and cover.
- Cook chicken on low setting for 8 hours, or 4 hours on high setting.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 14.3 g, Cholesterol 61.9 mg, Fat 27.6 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 5.8 g, Sodium 949.5 mg, Sugar 12.3 g
KATHY'S CHICKEN POT PIE
Steps:
- Place celery, potatoes and carrots in a medium saucepan, cover with water and boil 20 minutes. Sauté chicken and onions in a frying pan until the chicken is cooked through; set aside. In another saucepan, melt butter, then stir in flout, salt, and pepper. Add milk and stir constantly over low heat until thickened, the remove from heat. I a medium bowl, gently mix together the chicken, onions, vegetables, and drained mushrooms and peas. Mix in the sauce then pour mixture into 9x9 casserole dish. Cover with pie crust, trimming off the excess. Cook for 1 hour at 350 degrees.
THE BEST CHICKEN POT PIE(MRS. KATHY'S)
We had the best chicken pot pie at church last night! It was great. I asked for the recipe. Baking temp and times are a guesstimate. I forgot to ask. She halved the topping and there was plenty(.i.e. used 6 recipes of the chicken and only 3 of the topping) Feel free to half the topping.I am going to try it soon and be sure I wrote it down right, but I think I did! The buttermilk was sooo good in the topping. I guessed that she had used cheese until I asked.
Provided by Heartsong
Categories Savory Pies
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken breasts and vegetables with salt and pepper to taste in water until tender.
- Reserve broth.
- Debone and defat if not using boneless skinless and mix chicken, (and vegetables if desired) and 1 can of chicken soup. Reserve broth.
- Mix flour, buttermilk and melted butter and pour over chicken.
- Pour 2 to 3 cups of broth over the topping.
- Bake at 350 until browned and bubbly.
Nutrition Facts : Calories 477.3, Fat 26.8, SaturatedFat 13.1, Cholesterol 94.8, Sodium 1086.7, Carbohydrate 36.2, Fiber 2.3, Sugar 5.9, Protein 22.6
CLASSIC CHICKEN POT PIE
Steps:
- Preheat the oven to 425 degrees F.
- In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
- Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.
CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large, deep saucepan.
- Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
- Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
- Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
- Add the cream and stir to combine.
- Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
- Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
- Preheat the oven to 400˚F (200˚C).
- Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
- Carefully spoon the chilled filling into oven-proof serving bowls.
- Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
- Brush the egg wash on the edges and rim of your dishes.
- If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
- Brush the top and sides with more egg wash.
- Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1333 calories, Carbohydrate 81 grams, Fat 75 grams, Fiber 4 grams, Protein 79 grams, Sugar 9 grams
THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY
This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.
Provided by Jasmine Pak
Categories Dinner
Time 5h55m
Yield 6 servings
Number Of Ingredients 38
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!
Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams
KATHY'S COUNTRY CHICKEN CASSEROLE
My son asked last night, "Mom how do you know how to make this?" I said, "Hmm...don't know. Been cooking it forever." He said, "Well when I move out, please write it down for me. This stuff is great!" (Then I start worrying about him "moving out" someday, but my husband assures me the son will never leave as long as I keep cooking like this for him.)
Provided by BamaKathy
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken in butter until no longer pink (while your pasta cooks).
- Drain pasta, and combine chicken, pasta, mixed vegetables, cheese, soups, and spices into 9 x 13 glass casserole.
- Bake covered with foil, at 350 degrees for 25 minutes.
- Remove foil, cover top with french fried onions.
- Return, uncovered, to oven for about five more minutes or until onions are slightly browned.
Nutrition Facts : Calories 472.1, Fat 20.6, SaturatedFat 10.2, Cholesterol 78.1, Sodium 1107.2, Carbohydrate 41, Fiber 5, Sugar 5, Protein 29.9
More about "kathys chicken pot pie recipes"
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
BEST CHICKEN POT PIE RECIPE, CHICKEN POT PIE | JENNY …
From jennycancook.com
USE THANKSGIVING LEFTOVERS IN POT PIE RECIPE FROM KID …
From freep.com
KATHY'S KITCHEN RECIPES - RECIPES
From kathyskitchenrecipes.info
CHICKEN POT PIE (THE BEST) - RICARDO
From ricardocuisine.com
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
From barefootcontessa.com
HATCH GREEN CHILE CHICKEN POT PIE CASSEROLE - KATHY'S …
From kathyskitchenrecipes.info
RECIPES - PENZEYS
From penzeys.com
VEGAN CHICKEN POT PIE NOODLES RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
CHICKEN POT PIE - KATHERINE TINSLEY - RECIPES
From katherinetinsley.com
BEST EVER KFC CHICKEN POT PIE - COPYKAT RECIPES
From copykat.com
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
DISCOVER KATHY QUAD CHICKEN POT PIE RECIPE 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
CHICKEN POT PIE – AMY ROLOFF
From amyjroloff.com
KATHY'S CHICKEN POT PIE - PLAIN.RECIPES
From plain.recipes
CHICKEN POT PIE - KATEY'S KITCHEN
From kateyskitchen.com
HEALTHIER CHICKEN POT PIE - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
CLASSIC CHICKEN POT PIE - KING ARTHUR BAKING
From kingarthurbaking.com
KATIE LEE'S CHICKEN POT PIE RECIPE - DELISH
From delish.com
KATIE LEE - CHICKEN POT PIE RECIPE - COMFORT FOOD
From delish.com
KATHY'S VEGETARIAN POT PIE | ALLRECIPES
SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
From cravingtasty.com
ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
From campbells.com
CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HOMEMADE CHICKEN POT PIE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CAMPBELL'S POT PIE RECIPE - PIEPRONATION.COM
From piepronation.com
SHEET PAN CHICKEN POT PIE - THERESCIPES.INFO
From therecipes.info
9 CHICKEN IDEAS | COOKING RECIPES, CHICKEN POT PIE RECIPES, POT PIES ...
From pinterest.com
EASY & AUTHENTIC PA DUTCH CHICKEN POT PIE RECIPE
From marketsatshrewsbury.com
CHICKEN POT PIE - KENT ROLLINS
From kentrollins.com
QUINN DALY'S CHICKEN POTPIES RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search