To Die For Chicken Pot Pie Recipes

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MINI CHICKEN POTPIES



Mini Chicken Potpies image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 14

1 3/4 pounds skin-on, bone-in chicken thighs (about 6)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 leeks (white and light green parts only), sliced 1/4 inch thick
1 fennel bulb, cored and thinly sliced, plus 1 tablespoon chopped fronds
1 tablespoon all-purpose flour, plus more for dusting
1/4 cup Pernod or white wine
Pinch of saffron (optional)
1 cup heavy cream
1/2 teaspoon finely grated orange zest
2 medium red-skinned potatoes (about 1/2 pound), diced
3 small plum tomatoes, finely chopped
1 17-ounce box frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.
  • Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
  • Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
  • Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry.
  • Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

INDIVIDUAL CHICKEN POTPIES



Individual Chicken Potpies image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 six-inch pies or 8 muffin-size pies

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
1 medium onion, finely diced
2 medium carrots, finely diced
1 stalk celery, finely diced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth, plus more as needed
1/4 cup dry white wine (or chicken broth)
2 cups shredded or chopped cooked chicken breast
1/4 teaspoon ground turmeric
1/2 teaspoon ground thyme
Kosher salt and freshly ground pepper
1/4 cup half-and-half
2 rounds refrigerated pie crust
1 large egg

Steps:

  • Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
  • Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
  • Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
  • If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Steps:

  • Preheat your oven to 375 degrees F.
  • In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
  • In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
  • With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
  • Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 22

One 2- to 3-pound chicken fryer, cut up
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube
1/4 cup white wine, optional
1/2 cup frozen peas
1 cup heavy cream
2 sprigs fresh thyme
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) cold butter
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
1 sprig fresh thyme leaves

Steps:

  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

TO DIE FOR CHICKEN POT PIE THAT'S 100% VEGAN AND 99% FAT FREE



To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free image

As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section. WHY THIS WORKS: I took out butter, cream, milk, and the horrible "All Purpose Flour" which is all basically poison. Sure, you might think those all taste great, but is 5 minutes of taste worth a 16 hour heart-bypass surgery? Why have the worry, and bad health when you can make this which tastes just as good and comes without the huge scar on your breast-bone. Oh, did I mention your jeans will still fit with this version too?

Provided by SugarHATER

Categories     Pot Pie

Time 25m

Yield 4

Number Of Ingredients 15

2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
2 cups peas and carrots
1/2 cup chopped celery
1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
1/3 cup chopped leek (or scallion or shallot)
1 1/3 cups vegetable stock (which has 0 grams of Fat)
1/4 cup white wine (totally optional)
1 teaspoon garlic salt
1 teaspoon fresh tarragon (optional as well)
1 teaspoon sage
1 teaspoon thyme
1 teaspoon white pepper (or black if you prefer)
2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
2 teaspoons Worcestershire sauce

Steps:

  • Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
  • Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
  • Mix everything together, adding a little more soy flour if you'd like it thicker.
  • Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
  • Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
  • Put into over at 400 degrees for about 25-30 minutes.
  • Set for 5 minutes.
  • Enjoy with no guilt!

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Chicken Pot Pie

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

BRENDA EASY POT PIE TO DIE FOR



Brenda Easy Pot Pie To Die for image

I made up this recipe. My whole family said it was GReat. They just kept saying yum and ooos and aaaas,,,lol....It is sooooo easy and very yummy. Plus I call it semi-home cooking. I promise you will like this . I just love these Veg all mixed vegtables. They are very good and good to use.

Provided by Brenda-Lee Barajas @Moxie50

Categories     Chicken

Number Of Ingredients 8

1 package(s) pillsbury double pie crust
2 can(s) 15 oz. original veg-all mixed vegetables drained (they even have potatoes in them)
1 can(s) campbells cream of chicken soup
1 - tub 10oz. of philadelphia cooking creme savory garlic
- salt and pepper to your liking
2 - whole chicken breast diced ( i used rotisserie chicken all ready cooked)
1 - egg
1 tablespoon(s) water

Steps:

  • Put your crust in a pie pan. Then in a bowl mix soup, cooking creme,salt and pepper. Then Fold in veg. and chicken. Then put in all in your pie pan.
  • Put top crust on . pinch crust together. Then brush on one beaten egg with water. Makes it golden color.Cook 375 for 45 minutes.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables, thawed
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake uncovered 25 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

HOMEMADE CHICKEN POT PIE



Homemade Chicken Pot Pie image

Homemade chicken pot pie might just be one of the most comforting dishes of all time. This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1/3 cup butter
1/3 cup chopped onion
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  • Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
  • Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
  • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Nutrition Facts : Calories 670, Carbohydrate 47 g, Cholesterol 80 mg, Fat 7, Fiber 4 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 5 g

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CHICKEN POT PIE WITH CORNBREAD CRUST - ANDIE MITCHELL
2010-07-02 Directions: To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well.
From andiemitchell.com
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7 SAVORY PIES THAT WILL MAKE YOU FORGET ABOUT SWEETS - FOOD …
2020-03-13 Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.
From foodnetwork.com
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CHICKEN POT PIE RECIPE - TASTES BETTER FROM SCRATCH
2021-03-06 Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture. 3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust.
From tastesbetterfromscratch.com
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HOW TO MAKE TO-DIE-FOR CHICKEN POT PIE – RECIPE BOOKMARK
Step 4: Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter ...
From recipebookmark.com
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EASY CHICKEN POT PIE - CAMPBELL SOUP COMPANY
2016-01-27 Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper. Step 2. Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust). Step 3.
From campbells.com
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CHICKEN POT PIE RECIPE - THE GIRL WHO ATE EVERYTHING
2019-02-25 Preheat oven to 425 degrees F (220 degrees C.) Place one of the crusts in the bottom of a deep dish pie pan and prick with a fork. I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees. In a large pot, combine the raw chicken, carrots, peas, celery.
From the-girl-who-ate-everything.com
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TO-DIE-FOR CHICKEN POT PIE - PINTEREST
To-Die-For Chicken Pot Pie...carrots, celery, peas, green beans, corn, onion, red potatoes, chicken broth, dry chicken gravy mix, Pillsbury ready to use pie crusts, rotisserie chicken... Find this Pin and more on Chicken, Turkey And Duck by Linda Gadzinski. Ingredients Meat 1 Chicken, whole roasted 4 (.87 ounce) packages Chicken gravy mix, dry
From pinterest.com
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VEGAN "CHICKEN" POT PIE WITH GARDEIN RECIPE - THE SPRUCE EATS
2021-07-30 Preheat oven to 375 F. The Spruce Eats / Lori Pedrick. Brown the cut Gardein scallopini in a sautee pan with 1 tablespoon of the canola oil. Season with a little bit (about 1/4 teaspoon each) of salt and pepper. Remove from the pan and set …
From thespruceeats.com
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TO-DIE-FOR CHICKEN POT PIE - RECIPELER
Ingredients. 6 carrots, chopped; 6 stalks celery, chopped; 1 cup fresh or frozen peas; 1 cup fresh or frozen green beans, thawed; 1 cup corn kernels; 1 yellow onion, diced
From recipeler.com
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WHAT TO SERVE WITH CHICKEN POT PIE? 11 BEST SIDE DISHES
2022-05-03 Table of Contents. What to Serve with Chicken Pot Pie? 11 BEST Side Dishes. 1 – Simple Salad with Lemon Dressing. 2 – Roasted Veggies. 3 – Mashed Sweet Potatoes. 4 – Glazed Carrots and Parsnips. 5 – Corn on the Cob. 6 – Brussel Sprouts and Bacon. 7 – Cauliflower Mac and cheese.
From eatdelights.com
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THE BEST CLASSIC CHICKEN POT PIE RECIPE - YOUTUBE
How to make the best chicken pot pie! Homemade chicken pot pie with creamy filling and flaky pie crust.Print recipe: https://www.thewholesomedish.com/the-b...
From youtube.com
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BEST MEAT RECIPES: TO-DIE-FOR CHICKEN POT PIE
2015-09-08 To-die-for Chicken Pot Pie Ingredients Servings: 1 6 carrots, chopped 6 stalks celery, chopped 1 cup fresh or frozen peas 1 cup fresh or frozen green beans, thawed 1 cup corn kernels 1 yellow onion, diced 1 cup quartered red potatoes 3 cups chicken broth 1 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper
From meatbook2.blogspot.com
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EASY CHICKEN POT PIE (STOVE TOP RECIPE) - RECIPES THAT CROCK!
2021-06-24 3 boneless skinless chicken breasts cooked and cubed 12 oz frozen peas and carrots 1 teaspoon salt 1.5 teaspoon pepper 4 Tablespoon cornstarch 4 Tablespoon water Biscuits baked Instructions Put everything, except your corn starch, water and biscuits, in a large pot, stir, cover and cook on medium high heat until your ingredients reach a boil.
From recipesthatcrock.com
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HOMEMADE CHICKEN POT PIE {A CLASSIC!} TWO PEAS & THEIR POD
1 3/4 cups chicken broth 1/2 cup heavy cream 3 cups shredded chicken or turkey 1 cup frozen peas Instructions First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat.
From twopeasandtheirpod.com
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HOW TO BAKE IRISH CHICKEN POT PIE WITH MIXED VEGETABLES
2015-01-05 Stir in flour, salt, and pepper. Once the three ingredients are well blended, add the broth and milk. Stir gradually until the mixture turns bubbly and thick. Add the chicken and mixed vegetables. Remove the pan from heat then spoon the chicken mixture into a crust-lined pan. Top with the second crust then seal the edge.
From irelandbeforeyoudie.com
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HOW TO MAKE SLOW COOKER CHICKEN POT PIE - DELISH
2021-09-29 Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8). Once time is almost up, preheat oven to 350°. Turn off slow cooker and place all …
From delish.com
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EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
2016-10-20 Steps. 1. Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole. 2. In medium saucepan, combine all filling ingredients. Bring to …
From pillsbury.com
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TO-DIE-FOR CHICKEN POT PIE - CHICKEN POT PIE RECIPES
Ingredients. 6 carrots, chopped; 6 stalks celery, chopped; 1 cup fresh or frozen peas; 1 cup fresh or frozen green beans, thawed; 1 cup corn kernels; 1 yellow onion, diced
From worldrecipes.org
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CHICKEN MARSALA POT PIE - LUNCH RECIPES
118 milliliters broccoli, diced 1/2 inch (including stems) 411 grams chicken broth 79 milliliters flour 473 milliliters frozen mixed vegetables 2 garlic cloves, minced 1 teaspoons kosher salt 118 milliliters milk 3 Tbsps olive oil 118 milliliters onion, chopped 1 serving pepper, to taste 850 grams packages refrigerated pie crusts, thawed as directed on box 473 milliliters cooked chicken ...
From fooddiez.com
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EASY HOMEMADE CHICKEN POT PIE - I HEART NAPTIME
2020-10-01 Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes. In a large sauce pan, cook onions in butter (over medium-heat) until soft and translucent. Stir in flour, salt, pepper and celery seed. Next, slowly stir in chicken broth remains and milk.
From iheartnaptime.net
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CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
2022-04-15 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3. Stir in chicken and mixed vegetables. Remove from heat.
From pillsbury.com
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CHICKEN POT PIE RECIPES | ALLRECIPES
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make. Cheesy Chicken Pot Pie with a scoop out plated in the background. Save.
From allrecipes.com
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Top Asked Questions

What is the best way to make a chicken pot pie?
Preheat oven to 425 degrees F (220 degrees C). Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Press one of the pie crusts into the bottom of a 9-inch pie dish.
How to make frozen chicken pie crust?
Add flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Add water water and milk. simmer the mixture until it thickens. Add chopped chicken and frozen vegetables to the hot mixture. 3. Add to pie crust: Pour the mixture into your prepared pie crust and cover with the top crust. Prick a few holes in the crust 4.
Should you cover chicken pot pie crust with tinfoil?
You may want to cover the crust with tinfoil part way through baking. To make a homemade crust for chicken pot pie, combine the flour and salt in a medium size bowl. Add the shortening and butter and use a pastry blender to cut everything together until the mixture resembles fine crumbs.
How to cook a pot pie in the oven?
Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam. Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour.

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