COOKING CHICKEN FOR POT PIE RECIPES

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BEST SKILLET CHICKEN POT PIE RECIPE - HOW TO MAKE SKILLET ...



Best Skillet Chicken Pot Pie Recipe - How to Make Skillet ... image

This one pan Skillet Chicken Pot Pie from Delish.com makes your favorite comfort food even easier.

Provided by Lena Abraham

Categories     dinner

Total Time 1 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 14

1 tbsp. olive oil
3 boneless, skinless chicken breasts, cut into 1" chunks
kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. fresh thyme
3 tbsp. flour
1 1/2 c. frozen peas
2 c. chicken broth
2 tbsp. heavy cream
1 can refrigerated biscuit dough
1 Egg, lightly beaten

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden on all sides, 6 to 8 minutes. Remove from skillet.
  • Add onion, carrots, celery, and thyme and cook until vegetables are soft, 4-5 minutes. Sprinkle flour over vegetables and cook 2-3 minutes more. Add chicken broth and bring to a simmer, cooking 8-10 minutes more, until slightly thickened. Turn off heat and stir in cream, peas, and chicken.
  • Remove biscuits from can and slice in half horizontally. Arrange, overlapping, in a ring on the outer circle of the skillet. Brush with egg wash and bake until golden, 25-30 minutes.

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

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.

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HOW TO MAKE HOMEMADE CHICKEN POT PIE | CHICKEN POT …
Try Ina Garten's classic Chicken Pot Pie recipe for a cozy, comforting meal, from Food Network's Barefoot Contessa.
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  • 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.
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