QUICK CHICKEN POT PIE RECIPES
QUICK ROTISSERIE CHICKEN POT PIES RECIPE | RACHAEL RAY ...
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
QUICK ROTISSERIE CHICKEN POT PIES RECIPE | RACHAEL RAY ...
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
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RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
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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
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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CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST - ALLRECIPES
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EASY CHICKEN POT PIE RECIPE - SIMPLY RECIPES
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