Chicken Thigh Pot Pie Recipes

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 THIGH POT PIE

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 min. or until chicken is done and onions are tender. Whisk milk, dressing, mustard and flour until blended; pour into skillet. Cook and stir 3 min. or until sauce is thickened. Remove from heat. Stir in cheese until blended. Add vegetables; toss to coat. Spoon into 9-inch pie plate; smooth surface.
• Place crust over filling; flute edge and seal to rim of pie plate. Cut several slits in crust to permit steam to escape. Place on baking sheet.
• Bake 30 to 35 min. or until crust is golden brown. Let stand 10 min. before serving.

ANGELA'S AMAZING CHICKEN POT PIE

Steps:

• Place chicken thighs into a large saucepan, pour in water to cover, and bring to a boil over medium heat. Reduce heat to a simmer, skim off any foam that forms, and cook the chicken until tender, about 45 minutes. Set chicken aside to cool, and reserve 2 cups of the chicken broth from the pan. Remove bones and skin from cooled chicken thighs, and chop the chicken meat coarsely.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring milk and butter to a boil in a saucepan over medium heat, stirring until butter has melted. Let the mixture cool completely.
• Place chicken meat into the bottom of a 9x13-inch baking dish. Arrange potato cubes over the chicken. Pour the reserved chicken broth into a bowl, and whisk in the cream of chicken soup; pour the soup mixture over the chicken and potatoes. Pour cooled milk mixture into a large mixing bowl, and gradually whisk in self-rising flour, about 1/2 cup at a time, until the batter is smooth. Scrape the batter over the ingredients in the baking dish.
• Bake in the preheated oven until the pot pie is bubbling and the crust is browned, about 40 minutes.

CHICKEN POT PIE

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!

SLOW COOKER CHICKEN POT PIE

Steps:

• To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Lightly coat the inside of a 6-qt slow cooker with nonstick spray. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Prepare biscuits according to package instructions. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

CHICKEN THIGH POTPIE

Steps:

• For the vegetables:
• Preheat the oven to 425°F.
• In a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet (or divide it between two baking sheets if needed) and roast for 25 to 30 minutes, until tender.
• Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender.
• Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.
• For the chicken:
• Dust the chicken lightly with flour and season with salt and pepper. Place a large cast-iron skillet over a medium heat and add the oil. Pan-fry the chicken until browned and cooked through, about 30 minutes, turning occasionally and adjust the heat as needed.
• For the pan gravy:
• Reduce the heat and add the butter. Add the thyme, rosemary, and garlic and sauté until the garlic is browned and aromatic, 4 to 6 minutes. Slowly pour in the flour, whisking constantly to form a paste and taking care not to let it burn, about 2 minutes. Slowly pour in the warm chicken stock, whisking until the mixture is smooth and slightly thickened, about 3 minutes. Season with salt and pepper, remove the herbs and garlic, set aside.
• For the crust:
• In a large bowl, whisk together the flour, cornmeal, and salt. Toss in the butter and place in the freezer for 1 hour. Transfer to a food processor and pulse until the butter is the size of small peas. Still pulsing, drip in ice water until the mixture begins to cling together; do not overprocess. Remove and shape the dough into a disk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 6 hours or overnight.
• Remove the dough from the refrigerator. Lightly flour a work surface, and roll dough to 1/4 inch thickness, tracing the outline of your baking dish on a piece of parchment paper and trimming the dough 1/2 inch smaller than the outline. (This is not a sealed potpie; the partially prebaked crust will not completely cover the dish, which lets the filling bubble up along the sides.) Score the dough, place it in the freezer, and chill for 1 hour.
• To assemble and bake the dish:
• Preheat the oven to 350°F.
• Cut each thigh into 6 pieces and add the chicken to the vegetable mixture along with the pan gravy, stirring to combine. Transfer the mixture to a 10-inch round baking dish.
• With the dough still on the parchment paper, transfer to a cookie sheet and bake for 15-20 minutes, rotating the crust every 5 minutes so it browns evenly, until the crust begins to crisp and becomes lightly browned. Remove the crust from the pan and place it on top of the chicken and vegetable mixture. Return to the oven and bake until hot and bubbly, 15 to 20 minutes. Cool slightly and serve.

ROASTED CHICKEN POT PIE

Steps:

• For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool.
• When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).
• For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper.
• To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang.
• Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.

CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Place the chicken in a 9x13-inch baking dish in a single layer.
• Pour the cream over the chicken and bake for 30 minutes.
• Remove the chicken from the cream, reserving cream for the sauce.
• Let chicken cool and dice into 1-inch pieces and set aside.
• Place potatoes and carrots in large saucepan and cover with cold water.
• Bring water to a boil and cook for 10 minutes.
• Remove from heat, drain off water and set aside.
• In large skillet melt 4 tbsp butter over medium heat.
• Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
• In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
• Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
• Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
• Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
• Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
• Gently fold in potatoes and carrots.
• Place crust in 9-inch pie plate.
• Add chicken filling.
• Top with remaining pie crust, folding under edges and crimping as desired.
• Cut 4 slits in top crust.
• Mix egg and water and gently brush over top crust.
• Bake in preheated 425°F oven for 30-35 minutes or until golden brown.