Spiced Chicken Pot Pies Recipes

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CHICKEN POT PIE SOUP RECIPE BY TASTY

Steps:

• Heat oil in large pot on medium high heat.
• Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
• Stir in butter and melt.
• Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
• Add the chicken stock and half and half and stir to combine.
• Season with pepper, thyme, and nutmeg and allow to come to a boil.
• Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
• Season with salt.
• Optional - garnish with cookie sized pieces of pie crust.
• Enjoy!

SPICED CHICKEN POT PIES

Steps:

• Make the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
• Make the chicken pot pies: Preheat the oven to 425˚ F. Heat the canola oil in a large ovenproof skillet or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with kosher salt and pepper and place skin-side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over, transfer the pan to the oven and bake until the internal temperature reaches 165˚ F, 10 to 15 more minutes. Transfer the chicken to a plate, leaving the fat in the pan. Heat the pan over medium heat and add the onion, carrots, celery and a pinch of kosher salt. Cook, stirring, until softened, 7 to 10 minutes. Add the ginger and 1 tablespoon of the spice blend to the vegetables and cook for another minute. Add the flour and cook, stirring, for another minute.
• Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add the stock to the vegetable mixture, a ladleful at a time, allowing it to thicken before adding more. Stir in the dill, parsley and peas and then reduce the heat to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the vegetable mixture. Stir in the heavy cream. Taste and adjust the seasoning as desired.
• Ladle into four 1/2-quart ovenproof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
• On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into 4 equal squares and cut a few slits in the center of each (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the pot pies so that it sits comfortably. Brush the tops with the egg wash, sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly before serving.

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 4-INGREDIENT CHICKEN POT PIES

Steps:

• NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
• PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
• PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
• QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
• FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
• UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
• ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
• PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
• BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
• SERVE and enjoy.