CHICKEN IN THE POT RECIPE RECIPES

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DELICIOUS CHICKEN POT PIE RECIPE - FOOD.COM



Delicious Chicken Pot Pie Recipe - Food.com image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

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.

Nutrition Facts : Calories 538.3, FatContent 35.3, SaturatedFatContent 10.1, CholesterolContent 14.9, SodiumContent 1113.7, CarbohydrateContent 46.9, FiberContent 4.4, SugarContent 3.1, ProteinContent 8.8

CHICKEN & MUSHROOM HOT-POT RECIPE - BBC GOOD FOOD



Chicken & mushroom hot-pot recipe - BBC Good Food image

Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

50g butter or margarine, plus extra for greasing
1 onion, chopped
100g button mushrooms, sliced
40g plain flour
1 chicken stock cube or 500ml fresh chicken stock
pinch of nutmeg
pinch of mustard powder
250g cooked chicken, chopped
2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
2 large potatoes, sliced into rounds
knob of butter, melted

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
  • Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
  • Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
  • Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
  • Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Nutrition Facts : Calories 343 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.1 milligram of sodium

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