Modern Chicken Potpie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MODERN CHICKEN POTPIE



Modern Chicken Potpie image

Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.

Provided by Julia Moskin

Categories     dinner, pies and tarts, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
  • In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
  • In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
  • Heat oven to 400 degrees.
  • Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
  • Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
  • Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 21 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 11 grams, Sodium 677 milligrams, Sugar 3 grams, TransFat 0 grams

CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

SIMPLE, CLASSIC CHICKEN POTPIE



Simple, Classic Chicken Potpie image

Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.

Provided by USA WEEKEND Pam Anderson

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

Time 1h23m

Yield 12

Number Of Ingredients 14

6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
⅓ cup butter
9 tablespoons all-purpose flour
¾ teaspoon dried thyme
¼ cup dry sherry or white wine
Salt and ground pepper
¼ cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed

Steps:

  • Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
  • Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
  • Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
  • Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Nutrition Facts : Calories 479.5 calories, Carbohydrate 29.4 g, Cholesterol 77.3 mg, Fat 29.6 g, Fiber 3.1 g, Protein 23.6 g, SaturatedFat 10.2 g, Sodium 398.2 mg, Sugar 4.1 g

MODERN CHICKEN POTPIE RECIPE



Modern chicken potpie Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 17

1 tablespoon vegetable oil
1 garlic clove, peeled and smashed
6 ounces bacon or pancetta, preferably thick-cut, sliced into strips
1 medium onion, chopped
8 ounces mushrooms, such as button or cremini, thickly sliced
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and ground black pepper
1 pound boneless chicken thighs, cut into bite-size pieces
2 tablespoons butter
2 1/2 cups rich chicken stock
1/4 cup Marsala, Madeira or sherry
1 tablespoon sherry vinegar
2 tablespoons finely chopped parsley, more for garnish
1 9-inch pie crust, chilled, or 1 sheet puff pastry
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened. In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat. In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley. Heat oven to 400 degrees. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven. Bake until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley

LUXURY CHICKEN POTPIES



Luxury Chicken Potpies image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken breast
2 cups chicken stock
4 tablespoons unsalted butter
1 medium onion, chopped
1/2 pound red potatoes (about 3 small), cut into 1/3-inch dice
8 baby carrots, peeled and halved lengthwise
1/2 cup fresh shelled peas
1/4 pound baby patty-pan squash, halved
1/4 pound baby zucchini
Kosher salt and freshly ground black pepper to taste
6 tablespoons flour
1 1/4 cups milk
3/4 cup heavy cream, or another cup milk
4 drops Tabasco sauce
2 tablespoons sherry
2 tablespoons mixed herbs (parsley, chives, thyme)
1 pound frozen puff pastry, thawed
1 egg, lightly beaten

Steps:

  • Place the chicken and stock in a large saucepan. Bring to a boil, lower the heat and simmer until the chicken is cooked through, 15 to 20 minutes. Remove from the heat and strain, reserving the stock and setting the meat aside to cool.
  • In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the onion and potatoes and cook, stirring frequently, for 10 minutes. (Do not let them brown.) Add the carrots, peas, squash and zucchini and cook until the vegetables just become tender, 6 to 7 more minutes. Season with salt and pepper and set aside.
  • In a large saucepan over low heat, melt the remaining 3 tablespoons of butter. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the reserved chicken broth. Whisk in the milk and cream. Raise the heat to medium and continue whisking until the mixture boils. Remove from the heat and stir in the Tabasco, sherry and herbs. Season to taste with salt and pepper.
  • Cut the chicken into bite-size pieces. Combine the chicken, cooked vegetables and cream sauce. Divide the mixture among 6 oven-proof bowls with a capacity of at least 2 cups each. (Potpies may be prepared to this point and refrigerated for up to 24 hours.)
  • Preheat the oven to 400 degrees. On a lightly floured surface, roll the pastry dough out to a thickness of 1/6 inch. Cut 6 circles of pastry, each just slightly bigger than the diameter of your bowls. Fit the pastry over the tops of the bowls, brush them lightly with egg and use the tip of a knife to poke a few holes in the pastry. Bake until browned and the filling bubbles, about 25 minutes.

Nutrition Facts : @context http, Calories 807, UnsaturatedFat 26 grams, Carbohydrate 61 grams, Fat 44 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 1166 milligrams, Sugar 9 grams, TransFat 0 grams

MODERN CHICKEN POTPIE



Modern Chicken Potpie image

Number Of Ingredients 15

1 tablespoon vegetable oil
1 clove garlic, mashed
6 ounces bacon, sliced
1 medium onion, chopped
8 ounces mushrooms, sliced
1/4 cup flour
1 teaspoon thyme
1/2 teaspoon paprika
1 pound chicken
2 tablespoons butter
2 1/2 cups chicken stock
1/4 cup marsala, madeira, or sherry
1 tablespoon sherry vinegar
1 9" pie crust
1 egg, beaten, with 1T water

Steps:

  • Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
  • In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
  • In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
  • Heat oven to 400 degrees. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
  • Bake until crust is browned and filling is bubbling, 20 to 30 minutes. Let cool slightly, at least 10 minutes, before serving with a big spoon.

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

SPECIAL CHICKEN POTPIE



Special Chicken Potpie image

Marcy Schewe of Danube, Minnesota relates, "This potpie topped with homemade biscuits is oh-so-comforting. It's a real family favorite."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 22

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
4 cups water
3 medium carrots, halved widthwise
2 medium onions
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound fresh mushrooms, quartered
2 celery ribs, halved widthwise
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

Steps:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. , Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) , Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. , For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

Nutrition Facts :

More about "modern chicken potpie recipes"

THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST
the-best-chicken-pot-pie-with-homemade-pie-crust image
2018-10-17 Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the …
From theanthonykitchen.com


CHICKEN POT PIE (THE BEST) - RICARDO CUISINE
chicken-pot-pie-the-best-ricardo-cuisine image
Filling. In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside. In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and …
From ricardocuisine.com


CHICKEN POTPIE FOR THE MODERN COOK - THE NEW YORK TIMES
chicken-potpie-for-the-modern-cook-the-new-york-times image
2016-10-03 Similarly, the NoMad Bar’s chicken potpie, introduced in 2014, is decorated with a skewer of foie gras and spiked with truffles. But the big-ticket ingredients are not the real draw. Nor is it ...
From nytimes.com


CHICKEN POT PIE - ONCE UPON A CHEF
chicken-pot-pie-once-upon-a-chef image
In a large sauté pan over medium heat, melt the butter, Add the yellow onion, garlic, celery, pearl onions, and carrots. Sauté for 8 to 10 minutes, or until the carrots are just cooked. Add the flour. Cook, stirring constantly, …
From onceuponachef.com


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
classic-chicken-pot-pie-recipe-pillsburycom image
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and …
From pillsbury.com


EASY CHICKEN POT PIE RECIPE | THE MODERN PROPER
2017-01-02 Add the peas and chicken to the sauce. Roll out one pastry sheet into a 16-inch square on a lightly floured surface. Cut into 26 (3-inch) squares. Place the squares, slightly …
From themodernproper.com
5/5 (19)
Total Time 1 hr
Category Dinner, Kid-Friendly, One-Pot-Meals
Calories 457 per serving
  • Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent
  • Add the flour, salt, pepper, celery seed, garlic powder and thyme to the butter and vegetables creating a thick paste


BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
You will have 4 to 6 cups of diced chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté …
From barefootcontessa.com
  • Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.
  • Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.


CHICKEN POT PIE – MODERN HONEY
2022-01-13 1 teaspoon Pepper. ½ teaspoon Dried Thyme (or 1 teaspoon fresh) 1 teaspoon Dried Parsley. 2 cups Chicken Broth. ¾ cup Heavy Cream. 3 cups Cooked Shredded Chicken. 1 cup Frozen Peas. 1 large Egg (for egg wash) Keyword chicken pot …
From modernhoney.com
5/5 (5)
Servings 8
Cuisine American
Category Dinner


HOW TO MAKE A TWO FRESH TAKES ON CHICKEN POTPIE - MARTHA STEWART
2022-02-14 As you shed your winter layers, give your chicken pot pie the same treatment. Our fresh and flavorful recipe has an extra-crunchy top and a tarragon-scented filling of artichoke hearts and leeks. If you're still hibernating a bit, try our coq-au-vin -inspired riff, enriched with bacon and mushrooms, and tucked under a cozy crust.
From marthastewart.com


CLASSIC CHICKEN POT PIE {FLAKY CRUST!} - DINNER, THEN DESSERT
2018-12-02 Instructions. Preheat oven to 375 degrees and add the pie crust to your pie pan. In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 …
From dinnerthendessert.com


MODERN CHICKEN POTPIE RECIPE | RECIPE | RECIPES, CHICKEN POT PIE, …
Aug 7, 2021 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From pinterest.com


MODERN CHICKEN POTPIE | RECIPE CART
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables …
From getrecipecart.com


MODERN CHICKEN POTPIE RECIPE | RECIPE | CHICKEN POT PIE, RECIPES ...
May 6, 2019 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From pinterest.ca


MODERN CHICKEN POTPIE | SHIRLEY KAISER | COPY ME THAT
Featured in: Chicken Potpie For The Modern Cook. Ingredients. 1 tablespoon vegetable oil; 1 garlic clove, peeled and smashed; 6 ounces bacon or pancetta, preferably thick-cut, sliced into strips; 1 medium onion, chopped ; 8 ounces mushrooms, such as button or cremini, thickly sliced; ¼ cup all-purpose flour; 1 teaspoon dried thyme; ½ teaspoon paprika; Salt and ground black …
From copymethat.com


HOMEMADE CHICKEN POT PIE - MODERN CRUMB
2021-04-11 Sauté for 5 minutes. Stir in the flour, cook for 1 minute. Whisk in the chicken broth, chicken bouillon and half and half, bringing to a low rolling boil until it has thickened. Reduce heat to low and add in the chicken, frozen peas, salt and few pinches of pepper. Pour the chicken pot pie filling into a pie dish.
From moderncrumb.com


SKILLET CHICKEN POT PIE – MODERN HONEY
2020-10-23 Heat the oil in a cast-iron skillet over medium-high heat. Add chicken for about 5-7 minutes or until chicken is golden and no longer pink in the center. Remove the chicken and set aside. In the same skillet, add the onions and cook until softened, about 5 minutes. Add garlic, carrots, and peas.
From modernhoney.com


8 DELICIOUS CHICKEN POT PIE RECIPES | CHICKEN.CA
8 Delicious Chicken Pot Pie Recipes. Now that the weather is starting to get chilly again, we’re longing for hot, tasty comfort foods and the chicken pot pie is a classic example of comfort at its best. Chicken pot pie is easy to make and freezes well allowing you to make a big batch and save the leftovers for your next comfort food craving.
From chicken.ca


CHICKEN POT PIE – AMY ROLOFF
Directions. Preheat the oven to 350 degrees. In a Dutch oven heat on medium high heat and add olive oil and butter. Add in the carrots, onions and celery. Add in salt and pepper. Cook until the vegetables are just tender. Add in the garlic and cook for another minute. Remove the vegetables.
From amyjroloff.com


MODERN CHICKEN POTPIE | PRAIRIECAT | COPY ME THAT
Modern Chicken Potpie. cooking.nytimes.com PrairieCat. loading... X. Ingredients. 1 tablespoon vegetable oil; 1 garlic clove, peeled and smashed; 6 ounces bacon or pancetta, preferably thick-cut, sliced into strips ; 1 medium onion, chopped; 8 ounces mushrooms, such as button or cremini, thickly sliced; ¼ cup all-purpose flour; 1 teaspoon dried thyme; ½ teaspoon paprika; …
From copymethat.com


ULTIMATE CHICKEN POT PIE - CAMPBELL SOUP COMPANY
2017-01-29 Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Step 2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess.
From campbells.com


16 OF OUR BEST CHICKEN POT PIE RECIPES (+ POT PIE …

From tasteofhome.com


OLD FASHIONED CHICKEN POTPIE RECIPE | MYRECIPES
Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at …
From myrecipes.com


CLASSIC CHICKEN POTPIE | READER'S DIGEST CANADA
Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
From readersdigest.ca


SLAB CHICKEN POTPIE RECIPE | EATINGWELL
Step 1. Combine broth, miso, pepper, salt, thyme and bay leaves in a large saucepan. Bring to a boil over high heat. Cook, undisturbed, until reduced to about 4 cups, about 10 minutes. Discard thyme and bay leaves. Advertisement. Step 2. Whisk milk and flour in a small bowl, then whisk into the broth in the pan.
From eatingwell.com


FIND A RECIPE FOR MODERN CHICKEN POTPIE ON TRIVET RECIPES: A …
Spinach Pesto Chicken Pasta Bake. Diethood.com. A delicious and easy recipe made with chicken, whole wheat pasta and tomatoes tossed in a …
From trivet.recipes


170 CHICKEN POTPIE RECIPES IDEAS | DIY BATH PRODUCTS ... - PINTEREST
Jul 14, 2020 - Explore alane holder's board "Chicken potpie recipes" on Pinterest. See more ideas about diy bath products, homemade bath products, diy natural products.
From pinterest.ca


MOM'S CHICKEN POT PIE - THE STAY AT HOME CHEF
Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper. Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch. …
From thestayathomechef.com


MODERN STEADER CHICKEN POT PIE - LUMNAH ACRES
Step 1. Preheat your oven to 350f. Pour the chicken broth into a large stockpot. Put on Medium low and bring to a simmer. Break the two celery stalks in half and place in broth for flavoring. Add the onion powder, sweet basil, and salt. Let this simmer while you work on step 2.
From lumnahacres.com


CLASSIC CHICKEN POTPIE - READER'S DIGEST CANADA
Bring the water to a boil; reduce the heat, cover and simmer until crisp-tender, 8 to 10 minutes. Drain the potato-carrot mixture and set aside. In a large skillet over moderate heat, sauté the onion in the butter or margarine until tender. Stir in the flour, salt, thyme and pepper until well blended. Gradually add the stock and milk, stirring ...
From readersdigest.ca


HOMEMADE CHICKEN POT PIE {CLASSIC RECIPE ... - MODERN MEAL …
2020-09-03 Preheat oven to 425 degrees. Prepare the pie dish by placing the pie crust in the dish. Butterfly chicken breast in half lengthwise. Then season chicken breasts on both sides with ½ tsp salt, ½ tsp black pepper, onion powder, paprika, and dried parsley. In a large skillet heat 2 tbsp of butter over medium-high heat.
From modernmealmakeover.com


MODERN CHICKEN POTPIE RECIPE | RECIPE | CHICKEN POT PIE, CHICKEN …
Oct 4, 2016 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From pinterest.jp


MODERN CHICKEN POT PIE – HOWSYOURLOVELIFE
2021-04-06 Modern Chicken Pot Pie. Preheat oven 375°. Remove the puff pastry from the refrigerator but keep in packaging until ready for use. Heat oil and 1/4c butter in medium skillet, I use an iron skillet. Add shallots and 1 T of thyme and sage and cook on medium heat until fragrant, about five minutes. Add the flour and cook until a paste forms and ...
From howsyourlovelife.blog


MODERN CHICKEN POTPIE RECIPE | RECIPE | CHICKEN POT PIE, POT PIE ...
Jul 18, 2018 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From pinterest.co.uk


BEST DAMN CHICKEN POT PIE RECIPE | MYRECIPES
Directions. Preheat oven to 400˚F. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs.
From myrecipes.com


MODERN CHICKEN POTPIE RECIPE | RECIPE | RECIPES, CHICKEN POT PIE ...
Sep 16, 2017 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From pinterest.de


THE ULTIMATE CHICKEN POT PIE | CANADIAN LIVING
2014-11-01 Add rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any accumulated juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes. Whisk flour with 1/2 cup water; stir into chicken mixture.
From canadianliving.com


MODERN CHICKEN POTPIE RECIPE | RECIPE | CHICKEN POT PIE, RECIPES, …
Apr 28, 2018 - Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas Traditional recipes are long on starch and richness, short on flavor This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar
From nl.pinterest.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick.
From thewholesomedish.com


CHICKEN POTPIE RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


MODERN CHICKEN POTPIE - MEALPLANNERPRO.COM
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables …
From mealplannerpro.com


Related Search