Classic Vegetable Chicken Pot Pie Recipe 415

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CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

VEG-ALL CHICKEN POT PIE



Veg-All Chicken Pot Pie image

It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.

Provided by Chef Teresa 2

Categories     Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) can Veg-All, drained
2 cups cooked chicken, diced
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 (9 inch) frozen pie crusts, thawed (deep dish)
1 egg, lightly beaten (optional)

Steps:

  • Combine first 6 ingredients.
  • Spoon into prepared pie crust.
  • Cover with top crust; crimp edges to seal.
  • Slit top crust and brush with egg.
  • Bake at 375 degrees for 40 minutes.
  • Cool for 10 minutes before serving.

Nutrition Facts : Calories 607.8, Fat 29.7, SaturatedFat 6.6, Cholesterol 64.5, Sodium 1869.5, Carbohydrate 57.5, Fiber 4.7, Sugar 8.1, Protein 26.4

CHICKEN POT PIE WITH FRESH VEGGIES



Chicken Pot Pie With Fresh Veggies image

The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.

Provided by T Momma

Categories     Chicken

Time 1h40m

Yield 2 deep dish pies, 8-10 serving(s)

Number Of Ingredients 13

32 ounces unsalted chicken stock
1 lb boneless skinless chicken (white or dark meat)
2 celery ribs, split lengthwise in two then chopped
1 cup sweet onion, chopped
1/2 cup butter
1/2 lb baby carrots, cut into thirds
2 large potatoes, peeled and chopped into bite size pieces
2 ears fresh sweet corn, Cut off the cob
3/4 lb fresh green beans, ends removed and cut into bite size pieces
1 family sized can cream of chicken soup
1 (14 ounce) jar chicken gravy
1/2 teaspoon black pepper, to taste
4 ready-made pie crusts

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!

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

CLASSIC VEGETABLE & CHICKEN POT PIE RECIPE - (4.1/5)



Classic Vegetable & Chicken Pot Pie Recipe - (4.1/5) image

Provided by bamagirl817

Number Of Ingredients 6

2 (15-ounce) cans mixed vegetables, drained
1 (10-ounce) can cooked chicken, drained
1 (10.75-ounce) can cream of chicken soup
1/4 teaspoon thyme
1/4 teaspoon pepper
2 (9-inch) frozen ready-to-bake pie crusts

Steps:

  • Preheat oven to 375°F. In medium mixing bowl, combine first mixed vegetables, chicken, soup, thyme, and pepper. Mix well to combine. Fit one pie crust into 9-inch pie pan. Pour vegetable and chicken mixture into pie crust. Top with remaining crust, crimp edges to seal, and prick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.

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