SAVORY CHICKEN POTPIE
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
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 PIE PAULA DEEN
I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.
Provided by Scoutie
Categories Savory Pies
Time 2h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken:.
- Preheat oven to 350 degrees F.
- Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
- Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
- For the filling:.
- Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
- When chicken has cooled, discard the onions, carrots, sage and rosemary.
- Pull the chicken meat off the bones and cut into 1/2-inch pieces.
- Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
- Mix together well. *Cook's Note: Filling will be thick.
- For the crust:.
- Knead all ingredients together in a large bowl, slowly adding the water.
- Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
- Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
- Crimp the edges together with a spoon or a fork.
- Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK
This looked fantastic on America's Test Kitchen. No traditional pie crust, just a great crumble topping.
Provided by missteddi
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 762.3, Fat 43.7, SaturatedFat 23.3, Cholesterol 179.4, Sodium 780.2, Carbohydrate 54.6, Fiber 4, Sugar 6.8, Protein 38.8
SAVORY CHICKEN POT PIES
Yield 6 Servings
Number Of Ingredients 18
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 INDIVIDUAL CHICKEN POT PIES
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
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 PIE RECIPE
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
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-CRUST CHICKEN PIE
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
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
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
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.
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- Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unroll crust. Place crust in bottom and up sides of 1-quart casserole.
- In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
- Remove second crust from pouch; unroll crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
- Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
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- Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside.
- Sprinkle chicken evenly with seasoned salt. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion.
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- Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape.
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