Old Fashioned Chicken Pot Pie With Sweet Potato Crust Recipes

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CHICKEN & SWEET POTATO POTPIE



Chicken & Sweet Potato Potpie image

Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 17

2 teaspoons olive oil
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 large sweet potato, cubed
1 cup chopped sweet red pepper
1/2 cup chopped celery
2 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 cup 2% milk
1 skinned rotisserie chicken, shredded
2 tablespoons sherry or reduced-sodium chicken broth
3/4 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
5 sheets phyllo dough (14x9-in. size)
Butter-flavored cooking spray

Steps:

  • Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.

Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST



Old-Fashioned Chicken Pot Pie With Sweet Potato Crust image

The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).

Provided by littleturtle

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

3 cups cooked chicken or 3 cups cooked turkey, cut into bite-size pieces
1/2 cup carrot, coarsely chopped (cooked)
1 cup butternut squash, peeled & cubed (cooked)
1/2 onion, peeled & chopped (cooked)
1/2 cup celery, coarsely chopped (cooked)
1 cup peas (cooked)
1 tablespoon fresh parsley, minced
6 tablespoons butter
3 garlic cloves, minced
6 tablespoons flour
1 cup half-and-half
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground thyme
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cold mashed sweet potatoes
1/3 cup vegetable oil
1 egg, well beaten

Steps:

  • Preheat oven to 350°F.
  • Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
  • In a saucepan, melt butter over medium heat.
  • Saute garlic for 2 minutes.
  • Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
  • Add half-and-half and chicken broth slowly, still stirring constantly.
  • Season with salt, pepper, and thyme.
  • Continue cooking and stirring until sauce boils and thickens.
  • Pour sauce over chicken and vegetble mixture.
  • Sift remaining cup of flour together with baking powder and salt into a bowl.
  • With a fork, work in mashed sweet potatoes with vegetable oil and egg.
  • Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
  • Cover casserole dish with dough and pinch edges all the way around.
  • Make several small slits in the dough.
  • Bake until crust is golden-brown (35-40 minutes).

Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2

OLD-FASHIONED CHICKEN POTPIE



Old-Fashioned Chicken Potpie image

Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1/3 cup butter
1/3 cup all-purpose flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
PASTRY:
1-2/3 cups all-purpose flour
2 teaspoons celery seed
1 package (8 ounces) cream cheese, cubed
1/3 cup cold butter

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.

Nutrition Facts : Calories 591 calories, Fat 38g fat (22g saturated fat), Cholesterol 141mg cholesterol, Sodium 860mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

OLD FASHIONED CHICKEN POT PIE



Old Fashioned Chicken Pot Pie image

This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!

Provided by PINK ROSES

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

Time 35m

Yield 6

Number Of Ingredients 9

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
¼ cup milk
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  • In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
  • Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g

OLD FASHIONED CHICKEN POT PIE IN A PAN



Old Fashioned Chicken Pot Pie in a Pan image

From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle.

Provided by Debber

Categories     Savory Pies

Time 1h45m

Yield 1 13x9 pan, 8-10 serving(s)

Number Of Ingredients 32

1 1/4 cups milk, hot to the touch
2 tablespoons shortening
2 tablespoons butter
1 tablespoon sugar
1 tablespoon yeast
1 1/2 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon pepper (or more)
3 1/2 cups flour
4 cups cooked chicken breasts, cubed
2 1/2 cups chicken broth (from cooking chicken meat)
1 tablespoon butter
1 onion, chopped
4 carrots, peeled, sliced
4 celery ribs, chopped
canned mushroom (optional)
fresh mushrooms (optional)
thyme (optional)
rosemary (optional)
curry (optional)
peas (optional)
broccoli (optional)
mixed vegetables (cooked) (optional)
potato (optional)
turnip (cooked) (optional)
3 tablespoons chicken fat
3 tablespoons butter
1/3 cup flour
1 1/2 cups cream, half-n-half or 1 1/2 cups milk
1/4 teaspoon pepper
1 egg
1 teaspoon water

Steps:

  • FOR THE CRUST.
  • Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
  • The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
  • While the dough is kneading, prepare the filling.
  • FOR THE FILLING.
  • Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
  • Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
  • Dump veggies and chicken into large bowl.
  • FOR THE GRAVY.
  • Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
  • S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
  • Whisk in the cream and S & P.
  • Turn off the heat, stir in meat & veggies.
  • FOR THE GLAZE:.
  • In a small bowl, mix egg and water, beating to a frothy mess; set aside.
  • ASSEMBLY.
  • Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
  • Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
  • Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
  • Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
  • Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
  • Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
  • Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
  • Let rest about 5 minutes before serving.
  • With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!

OLD-FASHIONED SWEET POTATO PIE



Old-Fashioned Sweet Potato Pie image

This is a down home fresh sweet potato pie. I hope you enjoy this recipe as much as my family.

Provided by Lisa H.

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups mashed sweet potatoes
3 eggs, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 (9 inch) unbaked deep dish pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 29.7 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 4.5 g, Sodium 400.2 mg, Sugar 7.8 g

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