Quick Chicken Pot Pie Americas Test Kitchen Recipe 365

QUICK CHICKEN POT PIE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Steps:

• 1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions. 2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

QUICK CHICKEN PIE

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK

Steps:

• FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
• FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
• Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat remaining tablespoon oil in empty Dutch oven over medium.
• heat until shimmering.
• Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• Remove cover and stir in soy sauce and tomato paste.
• Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
• Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• Heat butter in empty Dutch oven over medium heat.
• When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
• Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• Season to taste with salt and pepper.
• Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• Stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• Scatter crumble topping evenly over filling.
• Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• Sprinkle with remaining tablespoon parsley and serve.

SKILLET CHICKEN POT PIE

Steps:

• Heat oven to 400°F to have hot and ready for the biscuits.
• Heat a large skillet pan on high heat and melt the butter. Salt and Pepper the chicken to season it well. Lay the chicken breasts on the thick side down into the pan. Cook for about 7 minutes and turn, and cook for about 3-5 minutes, and when the second side is slightly browned. Remove the chicken from the pan and lay on a plate. The chicken does not need to be cooked through yet because it will continue to cook later.
• Add the remaining butter to the pan and add the chopped onions. Add about 1 tsp salt to the onions and sauté for about 5 minutes and they are cooked. Add the flour to the onions and stir the flour in well. Add about 1 cup of Water and stir with a wire whisk until the flour is mixed in well. Add the chicken broth and the milk and stir well. Season the sauce well with the poultry seasoning and salt and pepper for taste.
• Return the chicken to the pan, adding the juices onto the plate from the chicken, which will add some great flavor! Cover the pan with a lid and cook for about 10-15 minutes.
• Start to prepare your biscuits by adding the flour to a medium size bowl. Add the remaining ingredients and stir well. Transfer the dough to a well floured counter surface and knead the dough for about 1 minute. Don't try to knead for too long or that may make the biscuits turn out tough.
• Roll the dough out with a rolling pin and with a round cookie cutter make individual biscuits. Place them onto a baking sheet and bake for about 15-20 minutes or until the biscuits are browned.
• Return to the skillet and remove the chicken from the pan. Allow the chicken breasts to sit for about 5 minutes or so.
• Add the frozen peas and carrots and stir well. Put the lid back on and cook for about 5 minutes. While the frozen vegetables are cooking through, cut the chicken into bite size pieces and return them to the skillet.
• When the peas and carrots are cooked through, the biscuits should be done.
• Pour the chicken sauce into a bowl and top with the biscuits. Enjoy by dipping the biscuits into the chicken broth!