HERBY SPRING CHICKEN POT PIE
Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights
Provided by Esther Clark
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
- Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium
SPRING CHICKEN POT PIE
Celebrate Easter with this spring chicken pot pie. It's kinder on your wallet than the traditional roast lamb, and equally enjoyable
Provided by Anna Glover
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins.
- Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan - don't worry if it's not fully cooked through at this point, it will finish cooking in the oven.
- Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick Remove the pie filling from the heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months.
- Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.
Nutrition Facts : Calories 577 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
SUNNY'S SOUTHWESTERN CHICKEN POT PIE
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
CHICKEN POTPIE
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
- Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
- Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
- Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
- Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large, deep saucepan.
- Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
- Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
- Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
- Add the cream and stir to combine.
- Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
- Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
- Preheat the oven to 400˚F (200˚C).
- Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
- Carefully spoon the chilled filling into oven-proof serving bowls.
- Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
- Brush the egg wash on the edges and rim of your dishes.
- If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
- Brush the top and sides with more egg wash.
- Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1333 calories, Carbohydrate 81 grams, Fat 75 grams, Fiber 4 grams, Protein 79 grams, Sugar 9 grams
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SPRING CHICKEN POT PIE - ROCKY MOUNTAIN COOKING
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Reviews 2Category Main CourseCuisine AmericanEstimated Reading Time 6 mins
- In a large saute pan over medium/low heat melt the butter. Add the leeks and garlic and saute for 3-4 minutes or until the leeks become softened. Sprinkle the flour over the leeks and stir. Cook for about a minute to cook out the flour flavor. Pour in the chicken stock and cook until the mixture begins to thicken.
- Stir in the cream, salt, pepper, and tarragon. Cook for another minute or so or until the mixture thickens. Mix in the chicken, asparagus, peas, and cheese and stir until well combined. Remove from heat and set aside.
- When ready to assemble the pot pie, lay out the phyllo on a dry surface and loosely cover with a tea towel. Melt the butter in the microwave.
- In either a cast iron skillet or a pie plate butter the bottom generously with butter. Lay one piece of phyllo in the bottom and brush with butter. Add another piece of phyllo and brush with butter. Repeat this step until the bottom is completely covered and a nice base is formed. About 10-12 sheets of phyllo.
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