CHICKEN PIE RECIPE RECIPES

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 55 min
Yield: 4 individual pot pies
Cuisine: american
Ingredients: 3 whole (6 split) chicken breasts, bone-in, skin-on; 3 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 5 cups chicken stock, preferably homemade; 2 chicken bouillon cubes; 12 tablespoons (1 1/2 sticks) unsalted butter; 2 cups yellow onions, chopped (2 onions); 3/4 cup all-purpose flour; 1/4 cup heavy cream; 2 cups medium-diced carrots, blanched for 2 minutes; 1 (10-ounce) package frozen peas (2 cups); 1 1/2 cups frozen small whole onions; 1/2 cup minced fresh parsley leaves; 3 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1/2 cup vegetable shortening; 1/4 pound cold unsalted butter, diced; 1/2 to 2/3 cup ice water; 1 egg beaten with 1 tablespoon water, for egg wash; Flaked sea salt and cracked black pepper

HOW TO MAKE HOMEMADE CHICKEN POT PIE | CHICKEN POT …

How to Make Homemade Chicken Pot Pie | Chicken Pot … image

Try Ina Garten's classic Chicken Pot Pie recipe for a cozy, comforting meal, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 4 individual pot pies

Number Of Ingredients 22

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

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.

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

Ingredients

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

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