MAMAW'S CHICKEN POT PIE
My Mamaw made this every time we went to visit her. Granted that was 3-4 times a year, but I love this dish!
Provided by Bamabelle1202
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken for 20 minutes, tear into pieces and layer in the bottom of a casserole dish.
- Mix vegetables, cream of chicken soup, and broth together, pour over chicken.
- Mix flour, butter and buttermilk together and layer over the vegetable mixture.
- Bake at 350 cegrees for about 35-45 minutes.
CHICKEN DEEP DISH POTPIE
I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts :
DEEP-DISH CHICKEN POT PIE
Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.
Provided by HeatherP
Categories Pot Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Combine thawed mixed vegetables and onion in a bowl; mix well.
- Add chicken, soup, milk and poultry seasoning to bowl; mix well.
- Add broth; mix well.
- Line a deep-dish pie pan with a pie shell.
- Spoon mixture into prepared pie shell.
- Place remaining pie shell over chicken mixture.
- Press to seal top and bottom shells together.
- Trim off any excess pastry.
- Crimp edge.
- Pierce top pastry several times to vent.
- Bake for 55 minutes or until golden brown.
DEEP-DISH CHICKEN POTPIE
I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.
Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.
DEEP DISH CHICKEN POT PIE
This chicken pot pie is a breeze to make using frozen mixed vegetables and a ready-made pie crust. It is also a great way to use leftover chicken.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F. Place one pastry into a 10-inch deep pie plate. In large saucepan, cook onion in butter until tender. Stir in flour, bouillon, thyme and pepper. Add water and milk all at once. Cook and stir until thickened and bubbly. Stir in mixed vegetables, chicken, pimento and parsley. Pour mixture into a 10-inch deep pie plate. Place top crust over chicken mixture. Flute edges of pastry and cut slits in the top to allow the steam to escape. Bake for 25-30 minutes or until pastry is golden brown and filling is hot.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 33.5 g, Cholesterol 49.9 mg, Fat 25.9 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 360.7 mg, Sugar 1.8 g
WHITE FISH POT PIE
This white fish pot pie with mahi mahi, potatoes, and leeks is topped with golden brown puff pastry, making it a nice twist on a classic pot pie.
Provided by Kate Zelensky
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut pastry into 6 rectangles and place on a baking sheet.
- Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.
- Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter.
- When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.
- Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat.
- Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.
- Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 27.7 g, Cholesterol 102 mg, Fat 22.8 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 7.8 g, Sodium 532.1 mg, Sugar 3.5 g
DEEP-DISH CHICKEN POT PIE RECIPE
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
- Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
- Bake 30 min. or until golden brown.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
DOUBLE-CRUST CHICKEN POT PIE
This just might be the ultimate deep-dish chicken pot pie. Lots of veggies and fresh herbs go into the tasty, creamy filling, and an impressive lattice crust makes the pie as picture-perfect as it is delicious.
Provided by Erin Jeanne McDowell
Categories main-dish
Time 3h20m
Yield One 10-inch deep-dish skillet pie
Number Of Ingredients 19
Steps:
- Make the filling: In a large pot, heat 2 tablespoons butter over medium heat. Add the onions, celery and carrots and cook, stirring, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute more.
- Add the remaining 3 tablespoons butter. Once melted, stir in the flour. Cook the mixture, stirring constantly, until it just starts to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the bay leaf, rosemary and thyme. Adjust the heat and simmer for 15 minutes.
- Stir in the cream, chicken and peas and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat. Stir in the salt and pepper. Ideally, cool it completely. Remove and discard the bay leaf, and stir in the parsley. Taste and add more salt and pepper, if desired.
- Meanwhile, prepare the crust: Have a 10-inch cast-iron or ovenproof skillet ready. On a lightly floured surface, roll out half of the pie crust to a thickness of about 1/4 inch, making a circle about 3 inches wider all around than the skillet. Gently transfer the dough to the skillet, lining the bottom and easing it up the sides, allowing any excess to drape over the edge of the pan (aim for about 1 inch excess dough all the way around the pan). Refrigerate for 30 minutes.
- While the bottom crust is chilling, roll out the remaining dough on a lightly floured surface to 1/4 inch thick. Gently transfer the dough to a parchment-lined baking sheet, then use a pastry wheel to cut it into 1 1/2- to 2-inch wide strips. Cover with plastic wrap and refrigerate for 15 minutes.
- Pour the cooled filling into the chilled bottom crust and spread evenly. Remove the chilled dough strips from the fridge. Lay strips over the filling, leaving almost no space between them. When the pie is covered, rotate the pan and pull back every other strip of dough, then weave in a fresh strip to create a lattice. Lay the strips back over the new piece of dough, the repeat the process - this time pulling back all the pieces of dough that didn't get moved the first time. Continue until the entire pie is latticed.
- Press the dough together at the edges all the way around the pie; use scissors to trim away any excess dough, then fold the bottom crust up and over the lattice. Dip your finger in water and run it along the edges to help seal it. Use a floured fork to press around the edges to seal the dough together and crimp the crust. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Brush the egg mixture over the top of the pie and sprinkle it with Parmesan. Bake for 30 minutes; lower the oven temperature to 375 degrees F and continue baking until the crust is deeply golden brown (the filling may bubble through the top crust a bit), 40 to 50 minutes more.
DEEP-DISH CHICKEN POT PIE RECIPE
Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.
Provided by Kraft Heinz
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
- Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
- Bake 30 min. or until golden brown.
DEEP-DISH CHICKEN PIE
Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
- In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
- Bake uncovered 35 minutes.
Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
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