New England Chicken Pot Pie Recipes

CHICKEN POTPIE WITH CHEDDAR CRUST

Steps:

• Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
• Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
• Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
• Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

OLD-FASHIONED CHICKEN POTPIE

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

NEW ENGLAND CHICKEN POT PIE

Steps:

• Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
• Preheat oven to 400°F.
• Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
• Add onions and celery and simmer for 5 minutes.
• Add potatoes and carrots. Simmer 10 minutes.
• Drain veggies and save broth. Put broth into separate pot and bring to simmer.
• Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
• Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
• Top with premade pie crust. Poke holes to avoid spillage.
• Bake at 400°F for 30-40 minutes.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

CHICKEN POT PIE

Steps:

• To make the pastry: Combine the flour, salt and lard in a mixing bowl. Using two knives or a pastry blender, cut the flour and lard together, reducing the lard to pieces about the size of large peas. Add the ice water, mix together and gather the mass into a ball. The mixture should be quite moist and pliable, but not sticky. If sticky, knead in a little more flour. Cover the pastry in plastic wrap and refrigerate for at least an hour, or until firm.
• Divide the pastry in half and roll each piece out on a floured board to about 1/8-inch thickness and about 12 inches in diameter. Fit one into a 9-inch shallow Pyrex pie dish, trimming the excess. Reserve the other pastry circle for the top. Refrigerate until ready to use.
• Preheat the oven to 375 degrees.
• Season the chicken legs with salt and pepper and place them, skin side up, in a small roasting pan. Bake for 35 minutes on the top rack of the oven. Remove from the oven and cool. Remove any fat from the pan and de glaze the cooking juices with 1/4 cup of water. Set aside.
• Remove all the meat from the legs and discard the skin and bones. Dice the meat and set aside (you should have about 2 heaping cups). Melt the butter in a skillet. Add the carrots, leeks, mushrooms, 1/2 cup water, thyme and a pinch of salt. Bring to a boil, reduce to a simmer, cover and let the vegetables sweat for 5 minutes. Stir in the flour and cook for 3 minutes. Then stir in 3/4 cup of milk and the deglazed cooking juices. Raise the heat and allow the mixture to thicken, stirring constantly. Reduce the heat and simmer another 3 minutes.
• Remove the pan from the heat and stir in the chicken and the peas, adjusting the seasonings. Pour the mixture into the pastry shell. Cover with the remaining circle of dough, trim off the excess and press the edges gently with the tines of a fork to seal. Combine the egg with the remaining milk and brush over the entire surface of the pie. Cut a small hole in the center of the dough and bake for 50 minutes or until brown on top. Remove from the oven and cool for 10 minutes before serving.

CHICKEN POT PIE VII

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
• In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
• Bake in the preheated oven for 25 minutes, or until golden brown.

BEST HOMEMADE CHICKEN POT PIE

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.

NEW ENGLAND BLUEBERRY PIE

Steps:

• In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
• Cook over low heat until the mixture comes to a boil.
• Reduce heat and simmer five minutes, stirring constantly.
• Stir in the remaining blueberries.
• Turn into the pie shell.
• Chill thoroughly.
• Serve with whipped cream.

CHICKEN POT PIE

Steps:

• Put the chicken stock in a large pot and add the peppercorns, thyme, rosemary, garlic, and bay leaf. Add salt if using unsalted chicken stock. Bring to a boil.
• Add the chicken pieces and lower the heat, simmering the chicken for about 25 minutes, until it is tender and comes easily off the bone. The legs may take longer to cook than the breasts. Remove the chicken from the liquid and set aside to cool.
• Strain the stock through a fine strainer, then return to the pot and put over high heat. When the stock is boiling, add the carrots, sweet potatoes and leek and cook for five minutes. Then add the parsnips, celery and fennel. Return to a full boil and cook for a minute.
• Remove the vegetables by passing the stock again through a strainer. Return the stock to the pot and simmer.
• Remove the cooled chicken from the bones, tearing into bite-sized pieces and discarding the skin. Put the chicken and vegetables in a large overproof casserole and set aside.
• Melt the butter in a small pan. When it starts to foam, add the flour, chili powder and cayenne and cook for several minutes, stirring constantly. Then, slowly, add one cup of the hot chicken stock. Add to the rest of the chicken stock and bring to a boil. Season with soy sauce, Tabasco, pepper and salt, taking into consideration that the flavors will soften when added to the chicken and vegetables.
• Add the sauce to the vegetables and chicken, generously covering. At this point, the casserole can be refrigerated for up to 24 hours.
• Preheat the oven to 425 degrees. Put the casserole in the oven while you make the biscuit topping.
• To make the topping, mix the flour, baking powder, baking soda and salt, then add melted butter. Mix with fingers. Add buttermilk, continuing to mix the ingredients by hand. Make eight ball-shaped biscuits, then flatten slightly.
• Remove casserole from the oven. Place the biscuits around the top of the surface of the casserole. Bake until biscuits are golden brown, about 25 minutes.

CHICKEN POT PIE

Steps:

• In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
• In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.
• To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.

NEW YORK STYLE CHICKEN POT PIE

Steps:

• PASTRY:.
• Crumble salt, flour, and butter.
• Add water and milk one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• This should be enough for 2 pie shells,or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
• FILLING:.
• Sauté celery, onions, garlic, oregano, parsley,sage and butter together.
• Add flour to make a paste.
• Add buttermilk, Worcestershire Sauce,and bouillon cubes.
• Cook until thickened.
• Add vegetables and meat. Stir in bacon bits.
• If using pie shells, fill pie shells, and cover with remaining dough and back at 375°F for 20-25 minutes.
• If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
• Bake at 375°F for 20-25 minutes.

WEEKNIGHT CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Bring a pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, 8 to 10 minutes. Drain and cut into 1-inch pieces.
• Melt butter in a skillet over medium heat. Add flour and cook for about 1 minute. Add mushroom soup and chicken broth; whisk until smooth. Add cooked chicken, mixed vegetables, potatoes, salt, and pepper. Cook until combined, 10 to 15 minutes.
• Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.
• Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.
• Bake in the preheated oven until top crust is browned, 30 to 35 minutes.

NEW ENGLAND CHICKEN

Steps:

• In large skillet heat oil over medium high heat. Dip pieces of chicken breast into seasoned raw egg, dredge well in seasoned flour, then brown chicken, but don't cook all the way. Remove to plate.
• In drippings, saute fruit 3 minutes; with slotted spoon remove to bowl. In drippings, melt butter, saute celery and onion 5 minutes. Return chicken to pan; add broth and reduced apple cider. Bring to boiling; simmer, covered 20 minutes. Add fruit and any juices; heat thoroughly.
• You may toss toasted hazelnuts over the top for serving. I've added scallions chopped finely, as this is not a colorful dish,.
• **For reduced apple cider - Take 2 cups of fresh squeezed or store bought apple cider (not just juice) and boil until it reduces down to about half. Measure 2/3 cup for this recipe. Concentrated flavor!