DELICIOUS CHICKEN POT PIE RECIPE - FOOD.COM
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
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
RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
Provided by Sheela Prakash
Categories Baked good Main dish Pie Dinner Poultry dish Casserole
Total Time 0S
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.
- Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.
- Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.
Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.8 g, SugarContent 9.3 g, ServingSize Serves 6, ProteinContent 34.3 g, FatContent 16.7 g, Calories 466 cal, SodiumContent 999.7 mg, FiberContent 7.0 g, CholesterolContent 0 mg
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