Savory Chicken Pie Recipes

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SAVORY-CRUST CHICKEN PIE



Savory-Crust Chicken Pie image

Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

CRUST:
1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY CHICKEN POCKET PIES



Savory Chicken Pocket Pies image

These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 pocket pies

Number Of Ingredients 11

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash

Steps:

  • Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
  • To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
  • Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

SAVORY CHICKEN PIE RECIPE



Savory Chicken Pie Recipe image

Bite into comfort and creaminess with our Savory Chicken Pie Recipe! You can get this delicious veggie-filled chicken pie recipe served in under an hour.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix

Steps:

  • Heat oven to 400°F.
  • Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
  • Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

SAVORY CHICKEN AND MUSHROOM PIE



Savory Chicken and Mushroom Pie image

I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.

Provided by kikikim

Time 1h15m

Yield 8

Number Of Ingredients 15

2 tablespoons butter
1 large onion, chopped
1 cup sliced mushrooms
¾ cup chopped celery
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon dried savory
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups chicken broth
1 (8 ounce) package cream cheese, softened
2 ½ cups chopped cooked chicken
1 cup frozen mixed vegetables
½ (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
  • Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
  • Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g

SAVORY CHICKEN POT PIES



Savory Chicken Pot Pies image

Yield 6 Servings

Number Of Ingredients 18

1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/2-inch dice
1 cup diced celery, 1/2-inch dice
1 cup fresh peas Substitutions
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry , divided
3 cups Kitchen Basics® Original Chicken Stock
2 tablespoons McCormick Gourmet™ Thyme
1 tablespoon McCormick Gourmet™ Rosemary, Crushed
1/3 cup flour
1 cup heavy cream
Special equipment:
6 ramekins, 8 or 10 ounce

Steps:

  • Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
  • Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
  • Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
  • Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
  • Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

SAVORY CHICKEN POTPIE



Savory Chicken Potpie image

Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 22

1 broiler/fryer chicken, cut up (3 to 4 pounds)
3 tablespoons olive oil, divided
Salt and pepper to taste
1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
8 fresh mushrooms, quartered
2 celery ribs, cut into 1-inch pieces
1 leek, cut into 1/2-inch slices
24 frozen pearl onions
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/4 cup butter, cubed
6 tablespoons all-purpose flour
4 cups chicken broth
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg yolk
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken., Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat., Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables., Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish., Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.

Nutrition Facts :

SAVORY CHICKEN POT PIES



Savory Chicken Pot Pies image

My entry for a Hidden Valley Ranch recipe contest. The secret-weapon ingredient in this recipe IS Hidden Valley Original Ranch Dressing. It gives the filling a savory, succulent butter flavor -- without the heaviness of butter-and-cream-based pies.

Provided by The Spice Guru

Categories     Low Cholesterol

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 quarts boiling water, moderately salted
1 1/2 teaspoons poultry seasoning, divided
1 cup red potatoes, cut to 1/2-inch dice
1 cup celery, cut to 1/2-inch dice
1 cup button mushroom, sliced to 1/4-inch
2 tablespoons fresh chives, snipped
2 tablespoons fresh parsley, minced
1 1/2 cups frozen mixed vegetables
3/4 cup frozen petite whole onion
2 (14 ounce) cans chicken broth
1 cup cold water
3/4 cup all-purpose flour
1/3 cup Hidden Valley® Original Ranch® Dressing
1 teaspoon Worcestershire sauce
1 teaspoon paprika
remaining poultry seasoning
1/8 teaspoon ground turmeric
salt & freshly ground black pepper, to taste
2 (12 ounce) cans premium chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts
1 beaten egg
1 tablespoon water

Steps:

  • NOTE: THIS MAY BE PREPARED AS ONE LARGE CHICKEN POT PIE IF DESIRED (THOUGH I PREFER THE NEATER, VISUALLY IMPRESSIVE INDIVIDUAL PIES). TO PREPARE A FAMILY-SIZED PIE, POUR FILLING INTO GREASED 9 X 13 BAKING DISH THEN TOP WITH A PASTRY, PUFF PASTRY OR BISCUIT DOUGH (SEE PHOTOS, BUT I DON'T PARTICULARLY CARE FOR THE BISCUIT DOUGH VARIATION -- SOGGY, CHEWY AND JUST "MEH" -- DON'T SAY I DIDN'T WARN YOU!). (STEP ONE): PREHEAT oven to 425°F ; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 3/4 inch space free below bowl rims.
  • PREP the fresh vegetables to specifications.
  • IN a large saucepan with lid over medium heat, add the salted water, 3/4 teaspoon of the poultry seasoning (reserving 3/4 teaspoon) and all vegetables; BRING to a full boil; REDUCE heat to medium; COVER and cook until vegetables are firm-tender (about 3 minutes); REMOVE from heat; DRAIN vegetables in a colander placed in sink (let set until needed).
  • IN the same large saucepan, combine the chicken broth and cold water; VIGOROUSLY whisk the flour until smooth; ADD the Hidden Valley Ranch Dressing, Worcestershire sauce, paprika, the remaining 3/4 teaspoon poultry seasoning, and ground turmeric; BRING to a boil; REDUCE heat to medium-low; COOK mixture, whisking as needed, until fully thickened.
  • FOLD in the drained vegetables and canned chicken including broth, until blended; SEASON to taste; SIMMER for 5 minutes.
  • SPRINKLE a large cutting board or clean flat surface with flour; UNROLL the pie dough and place one segment on a floured surface; ARRANGE inverted bakeware bowls or ramekins over dough; CUT around the perimeter of the bowls using a sharp knife; REPEAT with remaining dough to yield 6 circular crusts (re-roll dough scraps if necessary).
  • SET bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly; PLACE and pat dough circles over filling to cover, levelly to the edges of baking dish -- with the excess dough turned upward into a "lip"; SEAL edges well.
  • WHISK one egg with 1 tablespoon water for the GLAZE; BRUSH dough crust tops evenly and thoroughly for even browning; CUT slits around the center of each prepared pastry to vent.
  • BAKE pies on the center oven rack for 30 minutes, or until golden brown; LET pies cool slightly before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 754.8, Fat 41.5, SaturatedFat 10.2, Cholesterol 108, Sodium 1073.9, Carbohydrate 58.6, Fiber 6.6, Sugar 2.8, Protein 36.6

SAVORY SAUSAGE-CHICKEN PIE



Savory Sausage-Chicken Pie image

Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 10

1 lb bulk pork sausage
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 medium onion, chopped (1/2 cup)
2 cups cubed cooked chicken
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 cups Gold Medal™ self-rising flour
1/4 cup butter or margarine
2/3 cup milk

Steps:

  • Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
  • Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
  • Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g

EASY SAVORY CHICKEN POT PIE



Easy Savory Chicken Pot Pie image

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

Provided by GrammaMikki

Categories     Savory Pies

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package Philadelphia Cream Cheese, cubed
1/2 cup chicken broth
3 cups chopped cooked chicken
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon seasoning salt
1 egg
1/2 cup milk
1 cup baking mix (like Bisquick)

Steps:

  • Heat oven to 400'F.
  • Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and seasoned salt.
  • Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on a baking sheet.
  • Bake 25 to 30 minutes or until golden brown.
  • NOTE: To lighten this a bit, substitute Neufchatel cheese for the cream cheese. Can also be made with turkey instead of chicken.
  • For added color and texture serve with a fresh green salad.

Nutrition Facts : Calories 314.4, Fat 17.2, SaturatedFat 7.7, Cholesterol 96.3, Sodium 384.8, Carbohydrate 20.5, Fiber 2.8, Sugar 2.8, Protein 19.8

SAVORY INDIVIDUAL CHICKEN POT PIES



Savory Individual Chicken Pot Pies image

Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Provided by Tina Warren Lambert

Time 2h

Yield 6

Number Of Ingredients 20

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
  • Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
  • Remove bay leaves. Use an immersion blender to emulsify the liquid.
  • Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
  • Mix egg and water together and set aside for egg wash.
  • Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
  • Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
  • Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g

SAVORY CHICKEN POT PIE



Savory Chicken Pot Pie image

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

Provided by BigMammaJamma

Categories     Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

4 1/2 tablespoons butter
4 1/2 tablespoons flour
1 1/2 cups milk
1/2 cup chicken broth
2 1/2 cups cubed cooked chicken
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups sliced celery
1 cup sliced carrot
1 cup peas
1/4 cup onion, chopped
pastry crust, for 9-in deep dish pie

Steps:

  • In a large skillet melt better.
  • Blend in flour until smooth.
  • Add milk and chicken broth; cook stirring constantly, about 3 min, or until thick and bubbly.
  • Add seasonings and chicken, stir.
  • Meanwhile, cook celery, carrots, peas, and onion in 1 inch boiling water until crisp-tender, about 7 min, drain.
  • Preheat oven 425 degrees.
  • Add hot veggies to chicken mixture, mix well.
  • Pour mixture into 9 inch pastry lined pie plate.
  • Place top pastry over filling. Tuck edges and press to seal. Cut slits in top crust to vent.
  • Bake 30 min or until golden brown.

Nutrition Facts : Calories 207.6, Fat 11.3, SaturatedFat 6, Cholesterol 56.4, Sodium 329.9, Carbohydrate 11.6, Fiber 2.2, Sugar 2.7, Protein 14.8

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24 SAVORY PIES (+ EASY RECIPES) - INSANELY GOOD
2022-06-16 On this list of 24 satisfying savory pies, you’ll find everything from simple little snacks to show-stopping dinners. Let’s dig in! 1. Irish Potato Pie. The simplicity of this pie means you can have it in the oven in less than 15 minutes. And it needs fewer than 10 ingredients!
From insanelygoodrecipes.com


SAVORY CHICKEN POT PIE RECIPE | MYRECIPES
Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated.
From myrecipes.com


CREAMY CHICKEN AND MUSHROOM PIE - SAVOR THE FLAVOUR
2018-01-17 Making the Gravy (15 minutes) Measure out the butter, flour, chicken stock, and milk for the gravy. In the same frying pan you used for the mushrooms, melt the 6 tablespoons of butter over medium heat until bubbly. Dump in the flour and whisk for 1-2 minutes. Immediately whisk in the stock, then gradually whisk in the milk.
From savortheflavour.com


CHICKEN POT PIE RECIPE WITH SAVORY HOMEMADE CRUST
2020-04-23 Preheat the oven to 400 degrees. Spoon the chicken and vegetable mixture into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the crust into a circle about 11-inches in diameter. Place pastry on top of chicken mixture. Trim edge, and press gently all around baking dish.
From likeabubblingbrook.com


25 BEST SAVORY PIES & RECIPES TO MAKE » RECIPEFAIRY.COM
2021-03-28 5. Cheese and Onion Pie. Cheese and onion pie is really easy to make and is about as savory as it gets. Cheese and onions are an amazing pairing (just ask any Brit about their favorite choice of potato chips!). If you want to really bring out the flavors, add a small spoonful of English mustard to the recipe.
From recipefairy.com


SAVORY CHICKEN POT PIE - OH SWEET BASIL
2015-10-18 In a small saucepan over medium heat, add the butter and melt. Quickly whisk in the flour and then continue to stir for 30 seconds. Remove from the heat and add to the chicken mixture, stirring together and adding the peas. Season if necessary. Pour into a large bowl to cool so it doesn't begin cooking the puff pastry.
From ohsweetbasil.com


BEST ANNA OLSON'S CHICKEN POT PIE RECIPES - FOOD NETWORK CANADA
2015-09-17 Directions. Step 1. Preheat the oven to 375 °F (190 °C). Step 2. In a large saucepot, melt the butter over medium high heat and add the mushrooms, sautéing until almost all the juices cook away, about 6 minutes. Reduce the heat to medium, add the onion and carrot and sauté 5 minutes more. Add the flour and stir constantly for about 2 ...
From foodnetwork.ca


SAVORY CHICKEN POT PIES RECIPE - BAKER RECIPES®
2004-03-07 2 Chicken breast halves 6 Chicken thighs Salt Pepper 2 tb Butter 2 tb Oil 1 cn Chicken broth (49.5 oz) 1 sm Onion, cut into quarters 1 Celery stalk, cut into-chunks 1 sm Carrot, peeled, cut into-chunks 1/4 c Melted butter 1/4 c Flour 2 tb Minced tarragon 1 c Pearl onions, peeled 1 md Potato, peeled, cut into-1/2″ chunks 4 sm Carrots, cut into 1/2″-diagonal slices …
From bakerrecipes.com


SAVORY CHICKEN PIE RECIPE | EAT SMARTER USA
Peel shallot and garlic and finely chop. Saute in hot oil until translucent. Add chicken, cook briefy, season with salt and pepper and remove from heat. Add herbs and leave to cool. Whisk eggs, creme fraiche and cheese. Mix in chicken and herb mixture. Season with salt and pepper. Pour over crust and bake until golden brown, about 40-45 minutes.
From eatsmarter.com


HEALTHIER CHICKEN POT PIE - SWEET SAVORY AND STEPH
2021-03-15 My favorite chicken pot pie recipe. Sooo good! I make it easier and buy rotisserie chicken breasts from Sam’s Club and cut the meat off….no baking chicken necessary. This reheats great too, and I hate reheated chicken usually. You gotta try this one. Comfort food at its finest. Reply. Patti says. May 22, 2021 at 5:02 pm. This is excellent! A very generous serving …
From sweetsavoryandsteph.com


OUR 24 BEST SAVORY PIES | SAVEUR
2020-05-21 Veal and Pearl Onion B’Stilla. B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy’s take …
From saveur.com


10 BEST SPICY CHICKEN PIE RECIPES | YUMMLY
2022-07-12 olive oil, chicken, soy sauce, salt, red chili flakes, sake, olive oil and 3 more Mole & Guacamole Enchiladas KitchenAid pasilla chiles, shredded …
From yummly.com


CHICKEN POT PIE - SAVORY BITES RECIPES
2018-12-18 In a pan,add butter and saute the veggies,add the flour and stir-fry for some time,then add the chicken stock. Add spices and the veggies cook well. Add cream and stir well. Leave it slightly liquidy but not much. Brush the tops of oven safe pots or containers with egg wash. Cut the puff pastry slightly bigger in diameter than the pot tops.
From savorybitesrecipes.com


SAVORY CHICKEN PORK PIE - COOGAN'S KITCHEN
2021-01-29 Heat the oil over medium heat and saute the onions in a large skillet, for about 3 minutes. Stir the garlic in around the last 30 seconds. Add the chicken, pork, Worcestershire sauce, salt, pepper, marjoram, and nutmeg, and cook over medium heat for about 10 minutes. Continue to stir to break up the large pieces of pork.
From cooganskitchen.com


MINI SAVORY CHICKEN HANDPIES - OH SWEET BASIL
2011-12-26 Add the cream cheese, milk, and seasonings. Whisk to combine and remove from the heat. Add the chicken, broccoli, and parsley in a large bowl with the creamy mixture and fold all together. Set aside. Heat the oven to 425. Roll out the pie crust, and using a biscuit cutter or a glass, cut circles out of the dough.
From ohsweetbasil.com


SAVORY MEAT PIE - RECIPES - COOKS.COM
2022-07-17 Put on top crust, seal edges. Bake at 375 degrees until golden brown. Ingredients: 9 (bread .. pork .. potatoes .. savory ...) 6. SIMPLE SAVORY TAMALE PIE. Heat oven to 350°F. Clean ... nicely browned and meat is no longer pink. Drain ... until topping is cooked through and lightly browned. Serves 6.
From cooks.com


WIENER SCHNITZLE - JOANNE WEIR
Cover with plastic wrap and let rest at room temperature 2 hours. Preheat the oven to 375o F. In the meantime, for the filling, wash the diced leeks in a bowl of cold water. Drain well. Heat the olive oil in a large frying pan over low heat. Cook the leeks and green onions until soft, 20 minutes. Transfer to a bowl.
From joanneweir.com


SAVORY PIE RECIPES TO MAKE THIS WINTER | REAL SIMPLE
2021-12-03 1 Chicken and Vegetable Pot Pie. get the recipe. As far as savory pies go, chicken pot pie is the gold standard. This recipe uses boneless, skinless chicken breasts paired with onions, carrots, and frozen peas. The comforting pie gets its creaminess from a combo of dry white wine and milk, and is topped with a flaky (store-bought!) pie crust.
From realsimple.com


SAVORY CHICKEN PIE – RECIPES NETWORK
2019-05-13 Ingredients. 3 whole carrots, peeled and chopped; 2 Vidalia onions, quartered; 1 (5-pound) whole chicken; 1/4 cup salt; Freshly ground black pepper; 1 stick butter, softened
From recipenet.org


CHICKEN PIE RECIPES | ALLRECIPES
Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of …
From allrecipes.com


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