CHICKEN POT PIE
Provided by Virginia Willis
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly.
- Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving.
- Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
- Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.
VALERIE'S CHICKEN POT PIE, FROM WOMAN'S DAY MAG.
This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.
Provided by Vals Home
Categories Savory Pies
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F
- Boil vegetables in a small sauce pan for about 10 minutes.
- Whisk together soup, milk, herbs, salt and pepper.
- Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
- Line a 9-in. pie plate with 1 crust.
- Add filling.
- Top with other crust; fold edges under and crimp. Cut slits in top to vent.
- Bake 25 to 30 minutes until pastry is golden and filling is hot.
CHICKEN POT PIE IN A SHELL
This easy pot pie features Pepperidge Farm® Puff Pastry Shells as a base, filled with a creamy chicken and vegetable mixture.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Bake pastry shells according to package directions.
- Heat oil in skillet over medium heat. Cook onion until tender.
- Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29.2 g, Cholesterol 40.7 mg, Fat 22.7 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 6.2 g, Sodium 647.4 mg, Sugar 4.1 g
IMPOSSIBLY EASY CHICKEN POT PIE
This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Provided by Bisquick
Categories Bisquick®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g
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