CREAMY CHICKEN PIE RECIPES

CHICKEN PIE RECIPES | BBC GOOD FOOD

Chicken pie recipes | BBC Good Food image

Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CREAMY CHICKEN POT PIE | RECIPES | WW USA

Creamy chicken pot pie | Recipes | WW USA image

Reduced-fat crescent roll dough makes an almost-effortless rustic topping for this all-time-favorite comfort food. You can also make this in eight individual ramekins or custard cups: Divide the filling among the ramekins; unroll and separate the dough at the perforations; place 1 triangular piece of dough over each ramekin; and bake for 11 to 13 minutes.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 70 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

5 tsp Unsalted butter divided
1.5 pound(s) Uncooked boneless skinless chicken breast(s) cut into bite-size chunks
4 rib(s), medium Uncooked celery thinly sliced (about 2 ½ cups)
4 large Uncooked carrot(s) chopped (about 2 cups)
1 large Uncooked onion(s) chopped (about 1 ¼ cups)
0.25 cup(s) All-purpose flour
3.5 cup(s) Reduced-sodium chicken broth
1 cup(s) Frozen baby peas
2 oz Low fat cream cheese softened, cut into ½-inch pieces
1 Tbsp Fresh thyme chopped (or to taste)
0.5 tsp Table salt or more to taste
0.25 tsp Black pepper freshly ground
8 oz Reduced fat crescent roll dough

Steps:

Preheat oven to 400°F. In large pot, melt 1 tbsp butter over medium-high heat and add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl and set aside.
Melt remaining 2 tsp butter in same pot over medium-high heat. Add celery, carrots, and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
Reduce heat to medium-low. Sprinkle vegetables with flour and cook, stirring, until coated, about 1 minute. Stir in broth and bring to boil over high heat, stirring occasionally. Reduce heat to medium and simmer for 5 minutes. Add peas, cream cheese, thyme, salt, and black pepper and simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any pan juices and cook until heated through.
Transfer chicken mixture to 12-by-8- inch baking dish. Unroll dough and press at perforations to seal seams. Top baking dish with dough, letting edges hang over sides of dish (if needed). Poke a few holes in dough to allow steam to vent. Bake until filling is bubbly and crust is golden, about 20 minutes.
Serving size: 1/8 of pie (or 1 individual pie)

Nutrition Facts : Calories 128 kcal

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SLOW-COOKER CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM

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Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.

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CREAMY CHICKEN POT PIE RECIPE - FOOD.COM

I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
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Calories 671.9 per serving

** I add a little bit more half and half and add some water because otherwise it thickens too much. Don’t let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

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PROPER CHICKEN PIE | JAMIE OLIVER RECIPES

This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving

1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
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5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
6. Finely slice the mushrooms and set aside.
7. Transfer the chicken to a plate and shred the meat (discard the carcass).
8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
10. Preheat the oven to 190°C/375°F/gas 5.
11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
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14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

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CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM

One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
From pillsbury.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 560 per serving

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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CHICKEN PIE RECIPES | BBC GOOD FOOD

Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version.
From bbcgoodfood.com

See details

CREAMY CHICKEN POT PIE | RECIPES | WW USA

Reduced-fat crescent roll dough makes an almost-effortless rustic topping for this all-time-favorite comfort food. You can also make this in eight individual ramekins or custard cups: Divide the filling among the ramekins; unroll and separate the dough at the perforations; place 1 triangular piece of dough over each ramekin; and bake for 11 to 13 minutes.
From weightwatchers.com
Total Time 70 minutes
Category Lunch,Dinner
Cuisine American
Calories 128 kcal per serving

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SLOW-COOKER CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM

Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.

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CREAMY CHICKEN POT PIE RECIPE - FOOD.COM

** I add a little bit more half and half and add some water because otherwise it thickens too much. Don’t let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

See details

PROPER CHICKEN PIE | JAMIE OLIVER RECIPES

1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
6. Finely slice the mushrooms and set aside.
7. Transfer the chicken to a plate and shred the meat (discard the carcass).
8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
10. Preheat the oven to 190°C/375°F/gas 5.
11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
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13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

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CHICKEN AND HAM PIE RECIPE - BBC FOOD

Unleash this crowning glory upon your guests – a delicious chicken and ham pie, bubbling with homemade goodness. Equipment and preparation: You’ll need a 23cm/9in round pie dish. Each serving provides 1353 kcal, 57g protein, 84g carbohydrates (of which 6g sugars), 86g fat (of which 52g saturates), 7g fibre and 2.8g salt.
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