Southern Chicken Pot Pie Recipes

OLD-FASHIONED CHICKEN POT PIE RECIPE

Steps:

• Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
• With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
• Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

SUNNY'S SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
• For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
• Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
• Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
• Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
• Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

SOUTHERN CHICKEN POT PIE

Steps:

• Preheat oven to 450.
• Peel and cube potatoes and cube chicken breast.
• Saute onion and garlic in 1 tablespoon of butter.
• While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
• When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
• In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
• While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
• When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
• Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
• Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

OLD-FASHIONED CHICKEN POTPIE

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.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
• Place chicken in single layer in casserole.
• In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• Stir with whisk to blend.
• Add remaining broth and mix.
• Pour over chicken.
• Add salt and pepper to taste.
• In medium bowl, mix melted butter, flour, milk and parsley.
• Spoon evenly over soup mixture.
• Bake for 40-50 minutes until a golden crust forms on top.
• NOTE: For a variation, add 1 can of carrots & peas, drained.
• NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
• While mixture simmers, combine cornbread mix with milk and egg in a bowl.
• Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
• Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.