Chicken Pot Pie With A Twist Recipes
CHICKEN POT PIE
Provided by Jamie Oliver
Categories Lunch & dinner recipes Chicken thighs Chicken Mushroom Keep cooking and carry on Lunch & dinner recipes Quick & easy recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- 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.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
Nutrition Facts : Calories 683 calories, Fat 40.7 g fat, SaturatedFat 19.8 g saturated fat, Protein 36.7 g protein, Carbohydrate 42 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.2 g salt, Fiber 4.3 g fibre
CHICKEN POT PIE
Recipe video above. Everybody's favourite Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when this is baking is SO GOOD! Makes 4 large, 6 medium or 1 large pie. Brilliant freezer standby meal.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 18
Steps:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
- Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
- Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
- Add flour and stir for 1 minute.
- Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
- Add remaining milk broth, parmesan, pepper. Stir.
- Add chicken and peas, stir.
- Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
- Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
- Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
- Preheat oven to 180C/350F.
- Brush edge of pots with egg. Top with puff pastry, folding down the edges.
- Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
- Bake 35 - 40 minutes until deep golden.
- Serve immediately!
Nutrition Facts : Calories 588 kcal, Carbohydrate 36 g, Protein 47 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 144 mg, Sodium 1191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
CHICKEN POT PIE WITH A TWIST
This chicken pot pie with a buttermilk biscuit topping is so good!You'll want to make some more for sure :)
Provided by Glynda King
Categories Savory Pies
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Mix first 8 ingredients together and pour into unbaked thawed pie shells.
- 2. In a separate bowl mix flour, buttermilk,and may and put half on top of each pot pie and spread to cover top of pies. Place in 350* preheated oven and bake for 35-45 mins depending on your oven. Use the toothpick method to test it. Brown the top a little and enjoy :)
CHICKEN POT PIE WITH A TWIST!
I've searched for a chicken pot pie that had a bit more flavour, couldn't find one so I made this last night. I have to say that it had a very nice flavour and texture. The secret is adding mustard! Hope you enjoy it as much as we did !
Provided by cfletcher
Categories Savory Pies
Time 50m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a pan over medium heat.
- Add salt and pepper to the chicken.
- Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook.
- While the chicken is cooking slowly, chop the onions and celery.
- Add onions and celery to the same pan as the chicken
- Cover the chicken and vegetables so that they become tender.
- While this is cooking, chop the potatoes and carrots - cubed.
- Boil potatoes and carrots until fork tender.
- Add frozen peas about 5 minutes before the potatoes and carrots are done.
- In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce).
- Drain vegetables and add to a large casserole dish.
- Remove chicken and chop into bit size pieces - add to casserole.
- Add softened onions and celery on top of casserole.
- Pour soup mixture on top of casserole.
- Roll out pie dough on top of casserole.
- Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.
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- Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
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