COUNTRY CHICKEN POT PIE RECIPES
COUNTRY CHICKEN POT PIE RECIPE - FOOD.COM
Make and share this Country Chicken Pot Pie recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
- Melt margarine in large deep skillet over medium-high heat.
- Add chicken; cook and stir 3 minutes or until no longer pink in center.
- Sprinkle with salt.
- Add beans, bell pepper and celery; cook and stir 3 minutes.
- Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
- Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
- Reduce heat to low and simmer 3 minutes or until sauce is very thick.
- Stir in onions and corn.
- Return to a simmer; cook and stir 1 minute.
- Pour into pie crust.
- Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 181.6, FatContent 8, SaturatedFatContent 2.6, CholesterolContent 43.8, SodiumContent 482.4, CarbohydrateContent 12.9, FiberContent 2.3, SugarContent 3.1, ProteinContent 15.1
COUNTRY CHICKEN AND MUSHROOM POT PIE | ALLRECIPES
A basic chicken and mushroom pot pie recipe.
Provided by djameela
Categories Main Dishes Savory Pie Recipes
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 8-inch pot pie
Number Of Ingredients 14
Steps:
- Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
- Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
- Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
- Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
- After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
- Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
- Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.
Nutrition Facts : Calories 517.9 calories, CarbohydrateContent 38.7 g, CholesterolContent 100.6 mg, FatContent 28.2 g, FiberContent 4.3 g, ProteinContent 27.7 g, SaturatedFatContent 8.9 g, SodiumContent 644.3 mg, SugarContent 3.7 g
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