ONE-SKILLET ROTISSERIE CHICKEN POT PIE RECIPE | BON APPéTIT
Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
Provided by Molly Baz
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.
- Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.
- Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.
- Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.
- Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
- Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
- Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.
- Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
- Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
- Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
- Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
- Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.
- Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.
EASY HOMEMADE CHICKEN POT PIE RECIPE - HOW TO ... - DELISH
Making your own crust takes this chicken pot pie to the next level. Here's how to make homemade chicken pot pie, the most comforting meal ever.
Provided by Lauren Miyashiro
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 20
Steps:
- Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers). Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes. Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes. Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 773 calories
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KFC CHICKEN POT PIE RECIPE - TOP SECRET RECIPES
A good chicken pot pie has perfectly flakey crust and the right ratio of light and dark meat chicken and vegetables swimming in a deliciously creamy white sauce. KFC serves up a pie that totally fits the bill, and now I'm going to show you how to make the same thing at home from scratch. You'll want to start this recipe a couple hours before you plan to bake the pies, since the dough for the crust should chill awhile and the chicken needs to soak in the brine. When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (custard dishes) that hold 1 1/2 cups. The recipe will then yield exactly 4 pot pies. If your baking dishes are smaller, there should still be enough dough here to make crust for up to 6 pot pies. And don't forget to brush egg whites over the top of the pies before you pop them into the oven to get the same shiny crust as KFC's original pot pie.
While this is a good clone recipe, I'm always seeking perfection. I made a few tweaks to the crust and gravy in my improved KFC Pot Pie recipe here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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From topsecretrecipes.com
Reviews 4.7
Total Time 2 hours 35 minutes0S
Calories 770 calories per serving
From topsecretrecipes.com
Reviews 4.7
Total Time 2 hours 35 minutes0S
Calories 770 calories per serving
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CLASSIC CHICKEN POT PIE RECIPE | BON APPéTIT
For this classic chicken pot pie recipe, let your supermarket do the heavy lifting. Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.
From bonappetit.com
Reviews 4
From bonappetit.com
Reviews 4
- Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–30 minutes. Reduce oven temperature to 350° and continue to bake until crust is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.
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Category Chicken Pot Pie
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