WHAT VEGETABLES GO IN CHICKEN POT PIE RECIPES

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CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES



Chicken pot pie with puff pastry | Jamie Oliver pie recipes image

Total Time 30 minutes

Yield 4

Number Of Ingredients 5

2 onions
600 g free-range chicken thighs skin off, bone out
350 g mixed mushrooms
1 bunch of fresh thyme (30g)
375 g block of all-butter puff pastry (cold)

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. 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.
    3. Peel and roughly chop the onions, adding them to the larger pan as you go.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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

CHICKEN POT PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Pot Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 22

One 2- to 3-pound chicken fryer, cut up
3 celery stalks
3 medium carrots, peeled 
1 large yellow onion 
4 tablespoons (1/2 stick) butter 
1/4 cup all-purpose flour 
2 cups low-sodium chicken broth or stock
1 chicken bouillon cube 
1/4 cup white wine, optional
1/2 cup frozen peas 
1 cup heavy cream 
2 sprigs fresh thyme 
1 teaspoon kosher salt, or more as needed
Black pepper
1/2 recipe Thyme Pastry, recipe follows
3 cups all-purpose flour
1 teaspoon salt 
1 1/2 cups (3 sticks) cold butter 
1 egg 
5 tablespoons cold water 
1 tablespoon distilled white vinegar 
1 sprig fresh thyme leaves 

Steps:

  • For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
  • Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
  • Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
  • Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
  • Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
  • Pour the chicken mixture into a deep pie pan or small casserole dish.
  • Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
  • Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
  • To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
  • To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
  • For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
  • Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
  • Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
  • For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
  • Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
  • Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

More about "what vegetables go in chicken pot pie recipes"

CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
From jamieoliver.com
Total Time 30 minutes
Calories 683 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. 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.
    3. Peel and roughly chop the onions, adding them to the larger pan as you go.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
See details


CHICKEN POT PIE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 15 minutes
Category main-dish
  • Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.
See details


CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN
This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.
From kristineskitchenblog.com
Reviews 4.9
Total Time 50 minutes
Category Main Course
Cuisine American
Calories 692 kcal per serving
  • Make the Biscuits
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GLUTEN-FREE HEARTY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Everyone can enjoy chicken pot pie with this recipe. It’s chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it’s readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
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CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.
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CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN
This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.
From kristineskitchenblog.com
Reviews 4.9
Total Time 50 minutes
Category Main Course
Cuisine American
Calories 692 kcal per serving
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See details


GLUTEN-FREE HEARTY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Everyone can enjoy chicken pot pie with this recipe. It’s chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it’s readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
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Reviews 4.5
Total Time 45 minutes
Calories 300 per serving
  • Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
See details


CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.
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Reviews 3.5
Total Time 1 hours 0 minutes
Calories 285 per serving
  • Bake uncovered about 30 minutes or until light brown.
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