BEST POT PIE CHICKEN NOODLES RECIPE - HOW TO MAKE POT PIE ...
Pot Pie Chicken Noodles from Delish.com is the absolute best thing you can make for dinner this week.
Provided by Lena Abraham
Categories low sugar nut-free weeknight meals winter baking dinner poultry
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside. Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes. Sprinkle with parsley before serving.
CHICKEN-TARRAGON POT PIE RECIPE - NYT COOKING
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Provided by Julia Moskin
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
- Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
- To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
- Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
- Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
- Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
- Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 656, UnsaturatedFatContent 19 grams, CarbohydrateContent 35 grams, FatContent 50 grams, FiberContent 2 grams, ProteinContent 18 grams, SaturatedFatContent 27 grams, SodiumContent 409 milligrams, SugarContent 4 grams, TransFatContent 1 gram
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- Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
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BEST POT PIE CHICKEN NOODLES RECIPE - HOW TO MAKE POT PIE ...
Pot Pie Chicken Noodles from Delish.com is the absolute best thing you can make for dinner this week.
From delish.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category low sugar, nut-free, weeknight meals, winter, baking, dinner, poultry
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From delish.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category low sugar, nut-free, weeknight meals, winter, baking, dinner, poultry
Cuisine American
- Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside. Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes. Sprinkle with parsley before serving.
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This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
From cooking.nytimes.com
Reviews 5
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Reviews 5
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- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
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