Chicken Pot Pie Family Size Recipe 45

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CHICKEN POT PIE - FAMILY SIZE RECIPE - (4.5/5)



Chicken Pot Pie - Family Size Recipe - (4.5/5) image

Provided by musttryeats

Number Of Ingredients 9

Pie Crust ingredients:
1 lb boneless, skinless chicken, cooked and shredded
3 cans cream of chicken soup
1 can peas and carrots, drained
pie crust
4 cups flour
1 tsp salt
1 1/3 shortening
1 cup ice cold water (very important to be ice cold)

Steps:

  • *Pie Crust instructions: 1. Stir flour and salt together in a large bowl. 2. Cut shortening into flour with a pastry blender or use a fork if you don't have one. Continue until it resembles peas. 3. Sprinkle 5 tbsp of ice cold water over mixture and toss with fork. Add another 5 tbsp of ice cold water and toss until all dough is moistened. 4. Divide into 2 balls, one being larger than the other. First one big enough to fill the bottom and sides of a deep dish pan and the other to cover top of pie. Cooking instructions: 1. Preheat oven to 350 degrees. 2. Mix chicken, soups, peas and carrots together in a large bowl. 3. Spray cooking spray into a nonstick deep dish pie pan or round cake pan (I used a cake pan). 4. Roll out large dough until flat and circular. Wide enough to fit inside pan and sides plus half and inch. Line the pan with the rolled dough. 5. Add mixture to pan, spreading it flat. 6. Roll out smaller dough until flat and circular, wide enough to cover top of pie plus halve an inch. Cover top of pan with rolled dough. 7. Seal top and bottom crusts together: Add the tiniest amount of water in between crusts before pinching together to seal (sealing it with water prevents the juice from seeping through). Continue doing this all around the pie, rounding the edges as you go. Don't worry about making the edge pretty yet. 8. Now you can make the edge pretty. On one hand, pinching a finger and thumb together (outside of pan) and thumb from other hand (inside of pan), carefully push thumb and the finger/thumb of other hand toward each other. Continue all the way around creating the zigzag pattern. 9. Cut 4 slits into top crust. 10. Bake for 35 minutes or until lightly golden brown. Rest for 5 minutes before serving.

FAMILY SIZED CHICKEN POT PIE



Family Sized Chicken Pot Pie image

Make and share this Family Sized Chicken Pot Pie recipe from Food.com.

Provided by invictus

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
2 teaspoons dried tarragon
3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
1 cup peeled and diced russet potato (1/2-inch)
1 granny smith apple, cored and cut into 1/2-inch pieces
2 1/2 cups chicken broth
1/2 cup frozen peas
1/4 cup chopped fresh dill
2 1/2 cups diced cooked chicken
salt and pepper, to taste
1 sheet prepared puff pastry, thawed if frozen (1/2 pound)

Steps:

  • Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
  • Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
  • Preheat the oven to 350°F.
  • Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

Nutrition Facts : Calories 451.4, Fat 24.5, SaturatedFat 6.7, Cholesterol 48.8, Sodium 515, Carbohydrate 36, Fiber 3.6, Sugar 6.3, Protein 21.8

FAMILY-STYLE CHICKEN "POT" PIE



Family-Style Chicken

Provided by Tyler Florence

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 23

4 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 cups (4 sticks) unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus more if needed
1 (4 to 5 pound) free range whole chicken
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
4 carrots, cut in 1/2-inch circles
1 cup pearl onions, peeled, about 3/4 pound
1 cup fresh sweet peas, about 1 pound
1 garlic clove, chopped
Leaves from 8 fresh thyme sprigs
Needles from 1 fresh rosemary sprig, chopped
Juice of 1/2 lemon
1 egg mixed with 3 tablespoons of water, for egg wash
Coarse salt

Steps:

  • To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)
  • To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.
  • To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
  • Preheat the oven to 400 degrees F.
  • Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.

MOM'S CHICKEN POT PIE



Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

HOMESTYLE CHICKEN POT PIE



Homestyle Chicken Pot Pie image

Take less than an hour to make our Homestyle Chicken Pot Pie. Grandma will be jealous that your Homestyle Chicken Pot Pie takes less time than her recipe!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. garlic powder
1/4 tsp. dried thyme leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 400°F.
  • Mix cream cheese spread, milk and seasonings until blended. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cream cheese mixture; spoon into 9-inch pie plate.
  • Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 17 g

FAMILY-SIZE CHICKEN POT PIE



Family-Size Chicken Pot Pie image

Categories     Chicken     Fruit     Potato     Bake     Apple     Pea     Carrot     Winter     Dill     Phyllo/Puff Pastry Dough     Parade

Yield Makes 6 servings

Number Of Ingredients 16

1 tablespoon each olive oil and butter
1 large onion, chopped
2 teaspoons finely minced garlic
2 tablespoons all-purpose flour
2 teaspoons dried tarragon
3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
1 cup peeled and diced (1/2-inch) russet potatoes
1 Granny Smith apple, cored and cut into 1/2-inch pieces
2 1/2 cups chicken broth
1/2 cup fresh or frozen peas
1/4 cup chopped fresh dill
1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
2 1/2 cups diced cooked chicken
Salt and pepper, to taste
1 sheet prepared puff pastry (1/2 pound), thawed if frozen
1 egg mixed with 1 tablespoon water

Steps:

  • 1. Heat the oil and butter in a pot over low heat. Add the onion; cook, stirring, for 10 minutes. Add the garlic; cook 2 minutes more. Sprinkle with the flour and tarragon; cook, stirring constantly, for 1 to 2 minutes more.
  • 2. Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes. Add the peas, dill, tomato, and chicken; season to taste with salt and pepper, then cook 5 minutes more.
  • 3. Preheat the oven to 350°F. Spoon the mixture into a 2-quart round ovenproof casserole. On a lightly floured surface, roll puff pastry out to form a circle 2 inches larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top, trim the overhang to 1 inch, and crimp the edges around the rim to seal. Cut several slits in the pastry to release the steam, then brush with remaining egg wash. Bake until crust is golden, 40 to 45 minutes.

SUPER EASY CHICKEN POT PIE



Super Easy Chicken Pot Pie image

Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 cups frozen mixed vegetables
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
  • Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
  • Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

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