Chicken Pot Pie With Fresh Veggies Recipes

CHICKEN AND VEGETABLE POT PIE

Steps:

• Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside.
• Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
• Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes.
• Stir in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
• Lay the crust on top, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes.

CHICKEN VEGETABLE POTPIE

Steps:

• Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

VEGETABLE CHICKEN POTPIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN POT PIE I

Steps:

• Boil or steam the chicken breasts until done. Dice.
• Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
• Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

CHICKEN POT PIE WITH FRESH VEGGIES

Steps:

• Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
• In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
• Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
• Turn off the heat to the burner.
• Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
• Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
• Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
• Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
• Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE

Steps:

• For crust:
• Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
• Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
• For chicken:
• Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
• Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
• For filling:
• Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
• In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
• Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
• Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
• Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.