ROTISSERIE CHICKEN POT PIE
An easy and delicious chicken pot pie recipe. A great way for kids to get their vegetables. Using a rotisserie chicken adds to both the flavor and convenience.
Provided by Lynnette
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
- Remove skin from rotisserie chicken and shred meat.
- Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
- Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 472 calories, Carbohydrate 33.8 g, Cholesterol 71 mg, Fat 27.6 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 10 g, Sodium 643.6 mg, Sugar 1.4 g
CHICKEN, MUSHROOM AND BACON POT PIE
Make and share this Chicken, Mushroom and Bacon Pot Pie recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. In a heavy-based frying pan, fry the bacon in the oil until beginning to crisp. Then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme and then melt the butter in the bacon and mushroom pan. Add the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot chicken stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Take two deep oven-proof bowls and make a pastry rim for each one by placing a strip curled around the top of each bowl. Dampen the edges with a little water to make the pastry stick. Cut a circle bigger than the top of each pie for the lid, and then divide the chicken filling between the two bowls. Dampen the rim of the pastry again and then pop on the lid for each bowl, sealing the edges with your fingers or the underneath of the prongs of a fork. Cook the pot pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.
Nutrition Facts : Calories 538.1, Fat 36.1, SaturatedFat 13.3, Cholesterol 148, Sodium 626.4, Carbohydrate 13.4, Fiber 1.2, Sugar 1.7, Protein 32.5
CHICKEN, BACON AND LEEK POT PIE
This is a hearty, tasty chicken, bacon, leek and mushroom pot pie. Perfect to warm up in winter and very easy to make! I invented this recipe after having a pure hankering for pies whilst living in France (they don't eat pies here!!!)
Provided by becy959
Categories Pot Pie
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180C.
- Chop the shallots and garlic.
- Heat olive oil in heavy base medium sized deep casserole on stove.
- Add shallots and garlic and fry gently til transparent.
- Chop bacon into small squares and fry.
- Discard green section of leeks 1 inch above white section.
- Clean leek stalks carefully.
- Chop leeks into disks and add to fry mixture.
- When leeks are soft, add sliced mushrooms.
- Fry til mushrooms are darker and soft.
- Add white wine and bring to boil.
- Simmer for 5 minutes.
- Add shredded bbq chicken pieces including skin pieces.
- Add chives and some salt and pepper.
- Add water and bring to simmer.
- Mix flour with a bit of water in a cup til it is a paste.
- Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
- Add sour cream.
- Fit circle of puff pastry over casserole and puncture surface with fork.
- Bake in oven til pastry is golden.
Nutrition Facts : Calories 905.3, Fat 61.5, SaturatedFat 16.3, Cholesterol 172.5, Sodium 324.1, Carbohydrate 37.5, Fiber 1.8, Sugar 2.2, Protein 48.5
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