CHICKEN POT PIE WITH MASHED POTATO CRUST
Steps:
- If you are cooking the pot pies immediately, preheat the oven to 375.
- Start by making the potatoes: put the potatoes into a saucepan, cover them with water and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
- Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and the milk. Stir in half the scallions and set aside.
- In another large saucepan, melt 2 tablespoons of butter over medium high heat. Add the onions and stir until they are starting to turn tender, about 3 minutes.
- Whisk in the flour, followed by the chicken broth. Simmer for 5 minutes.
- Add the carrots, celery, 1 teaspoon salt and the sage. Simmer for another 5 minutes.
- Add the milk and the chicken and simmer for another 5 minutes.
- Spoon the chicken mixture into one large casserole or individual casseroles. Top with the mashed potatoes, spreading them to the sides of the casserole. At this point you can put them in the fridge if you are baking them later, just let them come to room temperature before you bake.
- Place the casserole on a rimmed baking dish and bake for 30 minutes. Cool slightly, garnish with remaining scallions and serve!
Nutrition Facts : Calories 537 calories, Sugar 9.1 g, Sodium 1800.5 mg, Fat 23.7 g, SaturatedFat 12.8 g, TransFat 0 g, Carbohydrate 55.8 g, Fiber 7.9 g, Protein 26.5 g, Cholesterol 104.5 mg
EASY CHICKEN POT PIE WITH POTATO TOP
I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good.
Provided by Indigosmom
Categories Savory Pies
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
- Mix together chicken, soup, milk, and vegetables.
- Pour chicken mixture into casserole.
- Mash potatoes with butter and milk, salt and pepper to taste.
- Spoon mashed potato topping onto pie, and gently smooth it over evenly.
- Bake in a preheated oven for 45-60 minutes.
Nutrition Facts : Calories 463.5, Fat 23.1, SaturatedFat 8.6, Cholesterol 75.2, Sodium 815.7, Carbohydrate 38.3, Fiber 3.9, Sugar 4.9, Protein 25.1
MASHED POTATO TOPPED CHICKEN POT PIE
Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )
Provided by jamiewalker198
Categories Savory Pies
Time 40m
Yield 4 individual cassaroles or mini pie tins, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
- Add onion, cook until soft.
- Dissolve bullion in 1 1/2 cup water and add to veggies.
- Add any leftover veggies.
- Saute cubed chicken, add to veggie/broth mix.
- Keep mixture on low heat.
- In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
- Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
- Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
- In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
- Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
- Spread mashed potato mixture evenly on top, potatoes can be cold.
- Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
EASY AS CHICKEN POT PIE
This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.
Provided by JavaMama
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
- Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
- Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 33.6 g, Cholesterol 51.7 mg, Fat 24.6 g, Fiber 2.4 g, Protein 20.7 g, SaturatedFat 8.4 g, Sodium 216.7 mg, Sugar 4.7 g
CHICKEN SHEPHERD'S PIE
Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 316 calories, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 660mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN "POT PIE"
It's up for debate whether this creamy, cheesy mashed potatoes dish is a chicken pot pie or a chicken shepherd's pie. Either way, it's delish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 1-1/2 cups each
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Prepare Potatoes according to package directions.
- Mix remaining ingredients in 8-inch square baking dish; top with potatoes, spreading to edges of dish.
- Bake 20 minutes.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1230 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 6 g, Protein 29 g
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