Time 40m Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Time 1h55m Yield 4 individual pot pies Number Of Ingredients 22 Steps:
Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Time 3h5m Yield 8 individual servings Number Of Ingredients 19 Steps:
Preheat the oven to 375 degrees F. For the filling: Place the chicken breasts in a large stockpot along with 2 teaspoons of the salt and enough water to cover. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes. Remove the chicken to a plate to cool, reserving 3 cups of the broth; supplement with canned chicken stock if you are short. When cool enough to handle, cut the chicken into bite-size pieces. While the chicken is cooking, combine the potatoes and the remaining 2 teaspoons salt in a medium stockpot. Fill with water to cover and bring to a boil over high heat. Lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes in a colander and set aside to cool. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the carrots and cook for 5 minutes. Add the celery, onion and a pinch of salt and pepper; cook until the onions are soft and almost translucent, 4 to 5 minutes. Add the remaining 4 tablespoons butter and, once melted, add the flour to make a roux. Cook the flour for 2 minutes, stirring constantly, then add the milk and reserved chicken broth. Simmer, stirring frequently, until the mixture thickens, 5 to 7 minutes. Stir in the chicken, corn, peas, celery seeds and garlic powder. Remove from the heat. Grease eight 10-ounce ramekins with butter and place on a large, rimmed baking sheet or jellyroll pan. (Alternatively, grease one 9-by-13-inch baking dish.) Evenly divide the potatoes among the ramekins. Spoon the filling over the potatoes, leaving about 1/4-inch of space at the top for the crust. For the crust: In a large mixing bowl, whisk together the baking mix and pepper until well blended. Whisk in the melted butter and buttermilk until smooth. Stir in the Parmesan. Pour some batter into each ramekin and smooth over the top, being careful not to mix it into the filling. Bake until the crust is crispy and nicely browned, 40 to 45 minutes. Let sit for 10 minutes before serving.
Time 30m Yield 4 servings Number Of Ingredients 19 Steps:
Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven. Gather your ingredients. Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I’m feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes. Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch. Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit. Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice. Serve the chicken and vegetables in bowls and top with pastry.
Time 2h15m Yield 6 servings Number Of Ingredients 22 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.
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°.
Time 1h15m Yield 6 Number Of Ingredients 10 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.
Time 1h5m Yield 4 Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray. In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes. In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet. Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.
Time 1h15m Yield 1 pie, 8 serving(s) Number Of Ingredients 15 Steps:
In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top. Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top. Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve. When done, the inside ingredients will be thick and creamy.
Yield 6 pot pies Number Of Ingredients 13 Steps:
In a deep skillet, melt the butter and cook celery, carrots, and onion until tender. Pour in the flour, and mix in well. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool. Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.) Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece. Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust. Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown. Enjoy!
Time 1h30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Cut the chicken breasts up into one-inch pieces and add to a large pot. Cover just to the top with water and boil for 20 minutes, or until done. Reserve the water (broth) for use later in the recipe. Meanwhile, chop the potatoes and par-boil. In a skillet over medium heat, sauté the onion in melted butter until tender. Whisk in flour and stir until smooth. Cook 1 minute, stirring constantly. Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly. Stir in chicken, potatoes, and salt and pepper. Set aside. To make pastry, combine flour and salt in a large bowl. Cut in shortening into mixture becomes coarse crumbs the size of peas. Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball. Divide into 8 equal parts. On a lightly floured surface, roll 4 parts into 10-inch circles. Place pastry circles into four 6-inch disposable pie pans. Divide chicken mixture evenly into pie pans. Roll the last 4 portions of pastry into circles. Place over the tops of the pans and fold edges under and flute. Cut slits in the top of each pie to allow steam to escape. Cover tightly with foil and freeze for up to 2 months. To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.
Time 1h10m Yield 4 servings Number Of Ingredients 14 Steps:
Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F. Put the chicken breast in a medium pot and cover with 5 cups of water. Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.) Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.) In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.) Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.) Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
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.
Time 2h Yield 2 Pies, 6-12 serving(s) Number Of Ingredients 22 Steps:
To make the filling:. Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste. While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside. To make the cream sauce:. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1’/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling. To make the crust:. Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.
Time 2h Yield 5 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool. In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth. Drain the carrots and peas, then add them to the soup blend. Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend. Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM. Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges. Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter. In another mixing bowl, mix the flour, baking powder, white pepper and milk. When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix! Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge. Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes. Remove from the oven and serve when the tops are golden brown.
Time 40m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray. Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest. Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper. Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops. Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.
More about “chicken pot pie pies recipes”
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
