Miss Cecilias Chicken Pot Pie Recipes

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CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CHICKEN POT PIES



Chicken Pot Pies image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 box pie crust
1 whole (4-pound) chicken, cut into parts
5 cups water
Salt
1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 carrots, sliced
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon freshly chopped thyme leaves
1 cup frozen peas
1 tablespoon milk

Steps:

  • Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
  • Put the chicken breast in a medium pot and cover with 5 cups of water.
  • Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
  • Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)
  • In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
  • Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
  • Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

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

MEXICAN-INSPIRED CHICKEN POT PIE



Mexican-Inspired Chicken Pot Pie image

When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.

Provided by shannon

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 pound cooked skinless, boneless chicken thighs, chopped
1 (14 ounce) package frozen fire-roasted corn, thawed
1 (10 ounce) can enchilada sauce
1 (4 ounce) can sliced black olives
4 ounces processed cheese food (such as Velveeta®), cubed
salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
1 cup shredded Mexican blend cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
  • Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
  • Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g

MCCALL'S CHICKEN POT PIE



Mccall's Chicken Pot Pie image

Make and share this Mccall's Chicken Pot Pie recipe from Food.com.

Provided by quixoposto

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cold shortening, cut into bits
3 tablespoons unsalted butter, cut into bits
3 -4 tablespoons ice water
5 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon dried thyme
2 cups chicken broth
1/2 cup heavy cream
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup finely diced onion
1 cup finely diced carrot
1/2 lb shiitake mushroom, stems discarded, caps sliced
1/3 cup tiny frozen green pea, thawed
2 1/2 cups shredded cooked chicken
1 large egg, beaten with
1 teaspoon water

Steps:

  • Pastry:.
  • Mix 1 1/3 cup flour, salt and pepper in food processor. Add cold shortening and butter. Pulse until mixture resembles coarse meal. with motor running, pour 3 T water through feed tube. Process 1 minute. Press pastry into 1/2 inch disk. Wrap in waxed paper. Chill at least 30 minutes.
  • Filling:.
  • Melt 3 T butter. Stir in 3 T flour and thyme. Cook, till golden. Whisk in 1 1/2 broth and all the cream until thickened. Stir in lemon juice, salt and pepper and remove from heat. Reserve.
  • Preheat oven to 350°F In large skillet, over med-high heat, melt remaining butter. Add onion; sauté 3-4 minutes. Add carrots, mushrooms and remaining 1/2 cup broth; cook stirring freq, 10-12 minutes until veggies are tender and broth has evaporated. Stir in peas, chicken, and reserved cream mixture; cook 2 minutes. Cover and keep hot over low heat.
  • Roll pastry between 2 sheets wax paper to 11 inch round. Transfer filling to 10-inch deep-dish pie plate. Peel off top sheet of paper from pastry; invert pastry over top of pie plate. Peel off bottom paper; crimp pastry. Brush with egg wash. Cut vents. Bake on baking sheet 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 543.7, Fat 34.9, SaturatedFat 17.4, Cholesterol 142.6, Sodium 738, Carbohydrate 34.6, Fiber 3.7, Sugar 4.2, Protein 23.3

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