FILLING FOR CHICKEN POT PIE RECIPES
CHICKEN STEW OR CHICKEN POT PIE FILLING RECIPE - FOOD.COM
This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken and set aside.
- Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
- Add milk until it becomes a thick sauce stirring constantly.
- Add 1 can of cream soup and 1/2 a can of milk.
- Make sure sauce is slightly thick.
- Put in frozen veggies, chicken and seasonings.
- Cook on low heat for about an hour.
Nutrition Facts : Calories 241.7, FatContent 15, SaturatedFatContent 4, CholesterolContent 77.3, SodiumContent 120.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 25.2
CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
Nutrition Facts : Calories 683 calories, FatContent 40.7 g fat, SaturatedFatContent 19.8 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 42 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 1.2 g salt, FiberContent 4.3 g fibre
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CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 683 calories per serving
Total Time 30 minutes
Calories 683 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
See details
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.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
- 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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RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
From thekitchn.com
Reviews 4.2
Total Time 0S
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Reviews 4.2
Total Time 0S
Category Baked good, Main dish, Pie, Dinner, Poultry dish, Casserole
Calories 466 cal per serving
- Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.
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Total Time 1 hours 5 minutes
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- 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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RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
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Total Time 0S
Category Baked good, Main dish, Pie, Dinner, Poultry dish, Casserole
Calories 466 cal per serving
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See details
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
From pillsbury.com
Reviews 4.5
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- 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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Total Time 50 minutes
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Calories 692 kcal per serving
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