Roasted Chicken Pot Pie Recipes

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ROTISSERIE CHICKEN POT PIE



Rotisserie Chicken Pot Pie image

An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.

Provided by Lynnette

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

Time 1h

Yield 8

Number Of Ingredients 9

2 refrigerated unbaked 9-inch pie crusts
1 whole rotisserie chicken
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
salt and ground black pepper to taste
1 ¾ cups chicken broth
½ cup milk
1 (16 ounce) bag frozen mixed vegetables, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
  • Remove skin from rotisserie chicken and shred meat.
  • Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
  • Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g

ROASTED CHICKEN POT PIE



Roasted Chicken Pot Pie image

Make and share this Roasted Chicken Pot Pie recipe from Food.com.

Provided by kiwidutch

Categories     Savory Pies

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 19

1 (3 lb) chicken
3 tablespoons olive oil
salt and pepper
2 medium potatoes, cut into 1/2 inch chunks (Yukon Gold)
3 medium carrots, cut into 1/2 inch chunks
24 white pearl onions, peeled & left whole
1 clove garlic, minced
8 mushrooms, halved or quartered if large
2 tablespoons chopped parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1 cup peas, defrosted if frozen
4 cups chicken stock
6 tablespoons butter (or less)
6 tablespoons flour
salt and pepper
1 puff pastry (hommade or purchased)
1/2 egg yolk, beaten
1/4 cup cream

Steps:

  • Roast the Chicken& Vegetables: Preheat oven to 375º.
  • Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
  • Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
  • Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
  • Roast for 1 1/4 hours, stirring vegetables several times.
  • Remove chicken form the pan to cool.
  • Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
  • Don't clean out the roasting pan.
  • When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
  • Cut meat into small chunks (1/2" to 1") & set aside (do this after the sauce is made or while someone else is making the sauce).
  • Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
  • If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
  • Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
  • Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
  • Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
  • Scrape up any caramelized bits.
  • Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
  • Add the stock, bring to a boil,& simmer.
  • Continue to stir & scrape the bottom of the pan.
  • Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
  • Season with salt, pepper,& more herbs to taste.
  • Make the Egg Wash: Whisk together the egg yolk& cream.
  • Set aside.
  • Assemble the Pot Pie (s): Preheat oven to 400º.
  • Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
  • Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
  • Divide the chicken, vegetables,& sauce among the dishes.
  • Place on a baking sheet (to catch any drips in the oven).
  • For individual pies: On a floured board, cut the dough into 4 pieces.
  • Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
  • Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
  • As each one is rolled out, place on top of the filled bowls, pressing along the edges.
  • For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
  • Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
  • Lay the dough on top of the filled casserole& press along the edges.
  • Brush the Egg Wash onto the pastry with a pastry brush.
  • You do not need to make any vent holes- steam will escape along the edges of the pastry.
  • Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
  • NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
  • The Puff can even be frozen for a few weeks.

Nutrition Facts : Calories 1153, Fat 67.5, SaturatedFat 25.3, Cholesterol 248.4, Sodium 669.7, Carbohydrate 83, Fiber 11.5, Sugar 24.1, Protein 55.7

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 10h35m

Yield 4 servings

Number Of Ingredients 25

2 cups kosher salt
1 cup sugar
2 fresh rosemary sprigs
1 cup whole garlic cloves, peeled
1 onion, quartered
1 tablespoon whole peppercorns
4 bay leaves
Ice as needed (about 2 gallons)
1 whole organic free-range chicken (4 to 6 pounds)
16 ounces all-purpose flour, plus extra for dusting
6 ounces vegetable shortening
1/2 teaspoon kosher salt
7 ounces ice cold water
2 medium carrots, peeled and diced
1 onion, diced
2 stalks celery, diced
1 cup alii mushrooms, sliced
4 ounces butter
1 tablespoon kosher salt
1/8 teaspoon ground black pepper
3 ounces all-purpose flour
2 tablespoons yellow curry powder
1 quart chicken or vegetable stock
1 cup heavy cream
1 cup frozen green peas

Steps:

  • For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
  • Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
  • For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
  • Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
  • For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
  • Preheat the oven to 450 degrees F.
  • To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.

ROASTED CHICKEN POT PIE



Roasted Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 26

2 1/2 cups all-purpose flour
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup finely grated Parmesan
Pinch of salt
8 tablespoons ice water
3 pounds bone-in, skin-on chicken thighs, rinsed and patted dry
2 tablespoons olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
Kosher salt and ground black pepper
6 tablespoons unsalted butter
1 large onion, chopped finely
Kosher salt and ground black pepper
3 medium carrots, peeled and cut crosswise into 1/4-inch pieces
1 small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch pieces
1 parsnip, peeled and cut crosswise into 1/4-inch pieces
4 cloves garlic, minced
6 tablespoons all-purpose flour
1/4 cup dry sherry
4 cups chicken stock, plus additional as needed for thinning the sauce
1/4 cup milk
3/4 cup frozen peas
3 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
All-purpose flour, for dusting
1 large egg, for egg wash

Steps:

  • For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
  • For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool.
  • When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).
  • For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper.
  • To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang.
  • Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie.
  • In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg.
  • Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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.

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Roasted Chicken Pot Pie might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 84g of protein, 112g of fat, and a total of 1698 calories. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes. A mixture of olive oil, puff pastry, chicken, and a handful of ...
From fooddiez.com


EASY CRUSTLESS CHICKEN POT PIE · EASY FAMILY RECIPES
2022-01-18 To prepare the chicken pot pie filling. Melt 1 tablespoon of butter in the skillet over medium high heat. Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring.
From easyfamilyrecipes.com


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


8 DELICIOUS CHICKEN POT PIE RECIPES
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


CRUSTLESS CHICKEN POT PIE WITH BUTTERMILK - COOKING ON THE …
2019-11-08 For the chicken and potatoes: Add the buttermilk, ¼ cup of the olive oil, cardamom, cinnamon, garlic and honey to a 9 x 13 x 2-inch baking dish, and use a whisk to blend the ingredients together. Cut any excess fat off of the chicken thighs and add them to the marinade, being sure they are completely submerged.
From cookingontheweekends.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 Preheat oven to 425 degrees F. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is …
From thewholesomedish.com


LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
Method. 1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges. 2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown.
From thehappyfoodie.co.uk


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
2021-07-22 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 thickened. 3. Stir in chicken and mixed vegetables. Remove from heat.
From pillsbury.com


LEFT OVER ROAST CHICKEN POT PIE - LOVEFOODIES
In a large frying pan or wok, add a touch of olive oil and the onions. Cook on medium heat until the onions are translucent. 4. Add the remaining filling ingredients to the pan and combine. 5. Add the flour, chicken broth, season to taste and bring to a gentle boil. Finally, add the cream.
From lovefoodies.com


WHAT TO SERVE WITH CHICKEN POT PIE - EATING ON A DIME
2021-11-17 Asparagus wrapped in bacon is easy to make and tastes amazing with this easy recipe. See the Recipe. 20. Cranberry Sauce. Only 3 ingredients and so easy to make. It is the perfect accompaniment alongside chicken pot pie. Cranberry sauce. Cranberry sauce is so easy to make with just 3 ingredients.
From eatingonadime.com


BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
Preheat the oven to 375 degrees. 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 …
From barefootcontessa.com


BEST RECIPE FOR LEFTOVER CHICKEN: HOMEMADE CHICKEN POT PIE
2017-04-02 Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked - 1 or 2 minutes. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper.
From thatsusanwilliams.com


ONE-POT CRUSTLESS CHICKEN POT PIE - LITTLE BROKEN
2021-01-05 Step 1: Cook onions, carrots, and celery in oil and butter until tender. Stir in garlic and Italian seasoning. Cook for 30 seconds. Stir in flour and cook for 1 minute, while stirring non-stop. Step 2: Add chicken broth while scraping the bottom of …
From littlebroken.com


HOMEMADE CHICKEN POT PIE - RENEE NICOLE'S KITCHEN
2022-03-16 Preheat the oven to 425ºF. Lightly oil a 5 quart dutch oven. Chop butternut squash and potatoes into 1/2 inch chunks. Dice onion, mince garlic, and chop tarragon. Place chicken, butternut squash, and potatoes in the bottom of the dutch …
From reneenicoleskitchen.com


ROASTED CHICKEN POT PIE – RECIPES NETWORK
2015-07-08 In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set ...
From recipenet.org


CHICKEN POT PIE - RECIPE - FINECOOKING
Roast the chicken and vegetables: Heat the oven to 375°F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper. Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs. olive oil and the chopped herbs. Set the chicken upside down in a large flameproof roasting pan ...
From finecooking.com


PUFF PASTRY SHORT CUT CHICKEN POT PIE WITH ROASTED VEGETABLES
2019-10-21 2 cups chicken stock, low sodium. 1/3 cup cream. one egg, beaten. 1 TBSP water. 1- sheet of puff pastry, thawed. Carrots harvested fresh from our Montana garden will make the vegetable base of this pot pie. Vegetables dressed simply with oil, salt and pepper ready for roasting. Line a pan with parchment for easy clean up.
From pineandpalmkitchen.com


COSTCO CHICKEN POT PIE {COPYCAT} - YOU'RE GONNA BAKE IT AFTER ALL
2020-11-05 Melt the butter in a saucepan over medium heat, and cook the onion and leeks until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables ...
From bakeitafterall.com


21 PORK LOIN ROAST RECIPE INSTANT POT - SELECTED RECIPES
Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt). Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough).
From selectedrecipe.com


CHICKEN POT PIE - ONCE UPON A CHEF
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, for about 2 minutes. Add the broth, cognac, salt, and white pepper.
From onceuponachef.com


CHICKEN POT PIE - JOSHUA WEISSMAN
Place chicken on the wire rack, pat dry, lightly coat with oil and massage all over, season with salt and pepper, and roast at 425F for 30-45 minutes or an internal temperature of 165F. Remove the crispy skin and let it cool. Finely chop the crispy skin, place into a …
From joshuaweissman.com


ROAST CHICKEN POT PIE RECIPE - WOMAN'S DAY
2014-01-23 Heat oven to 400 degrees F. On a rimmed baking sheet, toss the carrots, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper and roast, until golden brown and tender, about 15 minutes ...
From womansday.com


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