Chicken Pot Pie Pauls Recipes

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EASY BREEZY CHICKEN POT PIE



Easy Breezy Chicken Pot Pie image

Pantry items combined with leftover chicken create a filling pot pie - the hardest part of the recipe is waiting for it to bake!

Provided by Paula Deen

Categories     baking     classics     comfort food     Country Cooking     fall     winter

Time 15m

Yield 8

Number Of Ingredients 9

1 (10.75-oz) can condensed cream of chicken soup
1 cup chicken broth
1 3/4 cups chicken (leftover, roasted)
1 1/4 cups frozen mixed vegetables
1 1/2 cups instant biscuit mix
1 cup whole milk
1/2 stick butter, melted
kosher salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 350 °F. Spray a 2-quart baking pan with non stick spray.
  • Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables.
  • In a separate bowl, whisk together the biscuit mix and whole milk.
  • Pour biscuit mix over top of casserole. Drizzle melted butter over the top.
  • Bake for 35 minutes, until golden brown on top.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Makes 6 to 8 servings

Number Of Ingredients 18

2 tablespoons butter
1 cup diced peeled baking potatoes
1 cup (1-inch pieces) fresh green beans
¾ cup frozen corn kernels
½ cup chopped carrot
½ cup chopped onion
½ cup chopped celery
1¼ cups chicken broth
1 cup half-and-half
½ cup all-purpose flour
1 tablespoon chopped fresh parsley
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper
½ teaspoon dried thyme
3 cups chopped cooked chicken
½ (14.1-ounce) package refrigerated piecrusts
1 large egg
1 teaspoon water

Steps:

  • Preheat oven to 375°.
  • In a 10-inch cast-iron skillet, melt butter over medium heat. Add potatoes, green beans, corn, carrot, onion, and celery; cook until vegetables are just soft, about 7 minutes.
  • In a small bowl, whisk together broth, half-and-half, and flour. Add mixture to skillet. Stir in parsley, 1¼ teaspoons salt, pepper, and thyme. Bring to a boil over medium-high heat, stirring frequently. Stir in chicken.
  • On a lightly floured surface, roll piecrust to a 12-inch circle. Place dough on chicken mixture, and crimp edges as desired. Cut 6 slits in top of dough to release steam. Place skillet on a baking sheet.
  • In a small bowl, whisk together egg and 1 teaspoon water. Brush dough with egg mixture, and sprinkle with remaining ¼ teaspoon salt.
  • Bake until crust is golden brown and filling is bubbly, about 40 minutes. Let stand for 15 minutes before serving.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

CHICKEN POTPIE



Chicken Potpie image

A classic dish that is easy to make is Paula Deen's chicken potpie recipe. This is one of the most popular Paula Deen recipes and can be made in less than an hour.

Provided by Deen Brothers

Categories     eating light     kid friendly

Yield 8

Number Of Ingredients 15

1 tablespoon canola oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 1/2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup skim milk
1/2 cup low-fat Cheddar cheese
1 1/2 cups cooked and coarsely chopped boneless
1 1/2 cups frozen peas
1/2 teaspoon celery salt
Pastry
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup canola oil
3 to 5 tablespoons ice-cold water

Steps:

  • 1. Preheat the oven to 375°. Lightly spray a 9-inch pie plate with cooking spray.
  • 2. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas and celery salt. Scrape the filling into the prepared pie plate.
  • 3. To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filling is bubbling.
  • Easy Does It: The secret to a flaky, tender crust is not overworking the dough. Be sure you knead the dough only until the crust just holds together. If you're gonna go to the trouble of making it from scratch, you want to make sure it delivers the goods!

HURRY UP CHICKEN POT PIE (PAULA DEEN)



Hurry up Chicken Pot Pie (Paula Deen) image

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

Provided by Mish K.

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1 1/2 cups instant biscuit mix
1 cup milk
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
  • Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
  • Stir together the biscuit mix and milk, and pour this over the casserole.
  • Drizzle butter over the topping.
  • Bake until the topping is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9

SAVORY CHICKEN POT PIE PAULA DEEN



Savory Chicken Pot Pie Paula Deen image

I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.

Provided by Scoutie

Categories     Savory Pies

Time 2h30m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 20

3 whole carrots, peeled and chopped
2 vidalia onions, quartered
1 (3 lb) whole chickens
1/8 cup kosher salt, can use more if needed
fresh ground black pepper
1/2 cup butter, softened
2 sprigs fresh rosemary
2 sprigs fresh sage
1 cup sliced carrot
4 red potatoes, sliced thin
3/4 cup corn
1/2 cup peas
2 1/2 cups heavy cream
1/2 cup all-purpose flour
3 cups all-purpose flour, plus more for work surface
1/2 tablespoon salt
1 tablespoon sugar
1 1/2 cups vegetable shortening
1/2 cup ice cold water
1/2 cup butter, melted

Steps:

  • For the chicken:.
  • Preheat oven to 350 degrees F.
  • Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
  • Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
  • For the filling:.
  • Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
  • When chicken has cooled, discard the onions, carrots, sage and rosemary.
  • Pull the chicken meat off the bones and cut into 1/2-inch pieces.
  • Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
  • Mix together well. *Cook's Note: Filling will be thick.
  • For the crust:.
  • Knead all ingredients together in a large bowl, slowly adding the water.
  • Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
  • Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
  • Crimp the edges together with a spoon or a fork.
  • Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

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