Chicken Pot Pie Domes Recipes

CHICKEN POT PIE DOMES RECIPE

Steps:

• Preparation Heat a large pan over medium-high heat. Add the oil and the chicken breast. Season with salt and ¼ teaspoon black pepper, and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through. Transfer the chicken to a medium bowl and return the pan to the stove. Reduce the heat to medium and melt the butter in the pan. Add the onion, carrot, and celery, cooking until the vegetables have softened and the onion is translucent, 8-10 minutes. Sprinkle in the flour, stirring well so there are no lumps. Add the garlic, parsley and thyme, and cook for 2-3 minutes more, until fragrant. Pour in the chicken broth and stir occasionally until the sauce has thickened, 3-5 minutes. Stir in the frozen peas and reserved chicken. Season with salt and pepper, then pour in the heavy cream. Stir to combine and cook until the peas have defrosted. Remove the pan from the heat. Preheat the oven to 375°F (190°C) Lightly flour a clean work surface. Lay out 1 pie crust and lightly brush the top with water. Place another pie crust on top and lightly dust with flour. Using a rolling pin, gently roll out the dough in order to bind the 2 crusts, taking care not to make them thinner. Place a 5-inch (12 cm) metal bowl in the center of the crust and cut out a circle 2 inches (5 cm) larger than the bowl. Place the cut-out dough circle inside the bowl, making sure to fully press down so the dough is flush against the surface of the bowl. Fill the bowl with ¼ of the chicken mixture. Roll the excess pie dough into a large circle. Cover the filled bowl with the dough circle slightly larger than the diameter of the bowl. Press the edges of the dough together, then use scissors to trim any excess dough. Crimp the edges to close. Repeat with the remaining pie crusts to make 3 more bowls. Arrange the bowls on a baking sheet. Use a small knife to make small slits in the top crusts. Bake for about 45 minutes, until the tops are a deep golden brown. Let cool until the bowls are cool enough to handle. To serve, place a plate on top of a pie, then invert onto the plate. Garnish with parsley. Enjoy!

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

CHICKEN POT PIE IX

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.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.