POT PIE RAMEKINS RECIPES

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CHICKEN POT PIE IX RECIPE | ALLRECIPES



Chicken Pot Pie IX Recipe | Allrecipes image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Main Dishes    Savory Pie Recipes    Pot Pie Recipes    Chicken Pot Pie Recipes

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, CarbohydrateContent 30.4 g, CholesterolContent 54.9 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 18.4 g, SaturatedFatContent 9.1 g, SodiumContent 517 mg, SugarContent 3.2 g

CHICKEN POT PIE II RECIPE | ALLRECIPES



Chicken Pot Pie II Recipe | Allrecipes image

This is a very hearty and flavorful pot pie!!

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry    Chicken    Breast

Yield 4 servings

Number Of Ingredients 14

1 ½ pounds skinless, boneless chicken breast meat
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups milk
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
⅓ cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten

Steps:

  • In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Nutrition Facts : Calories 665.7 calories, CarbohydrateContent 47.8 g, CholesterolContent 176.8 mg, FatContent 29.5 g, FiberContent 6.2 g, ProteinContent 51.4 g, SaturatedFatContent 11.4 g, SodiumContent 1055.9 mg, SugarContent 6.4 g

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