Kathys Chicken Pot Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN POT PIE



Chicken Pot Pie image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 servings

Number Of Ingredients 17

5 tablespoons all-purpose flour, plus more for dusting
1 sheet puff pastry (preferably Dufour), thawed as the label directs
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs thyme, plus 1 tablespoon chopped leaves
2 bay leaves
1 large onion, quartered
4 skinless, boneless chicken breasts
3 tablespoons unsalted butter
1/2 cup frozen pearl onions, thawed
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup frozen peas, thawed
1 cup milk
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
NOTE: You¿ll also need 4 ovenproof bowls or ramekins, about 2 cups each.

Steps:

  • Prepare the crust.
  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
  • Cook the chicken.
  • Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.
  • Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You¿ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
  • Make the filling.
  • Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
  • Form the pot pies.
  • Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
  • Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

KATIE LEE'S CHICKEN POT PIE



Katie Lee's Chicken Pot Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h25m

Yield 4 pies

Number Of Ingredients 17

5 tablespoons all-purpose flour, plus more for rolling out the puff pastry
1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen
4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme
2 bay leaves
1 large yellow onion, quartered
4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
1/2 cup fresh pearl onions, peeled
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup fresh or thawed frozen peas
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg

Steps:

  • Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
  • Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes.
  • Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper.
  • Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide.
  • Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 18

1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 stick butter
1 clove garlic, crushed
1/2 cup all-purpose flour
1 cup chicken broth
1 1/2 cups half-and-half
1/2 teaspoon sea salt
1/3 teaspoon sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Pinch dry mustard
Pinch cayenne pepper
1 pound cooked chicken breast, cubed
1/4 cup sweet peas
Store-bought puff pastry sheets, for topping

Steps:

  • Preheat the oven to 425 degrees F.
  • In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
  • Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

MOM'S CHICKEN POT PIE



Mom's Chicken Pot Pie image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g

More about "kathys chicken pot pie recipes"

MOM'S EASIEST CHICKEN POT PIE - THE SEASONED MOM
Jul 20, 2024 Mom’s old-fashioned easy chicken pot pie recipe is the perfect family-friendly comfort food dinner! This cozy casserole features chicken and …
From theseasonedmom.com
Reviews 10
Category Dinner
Ratings 23
Calories 445 per serving
  • Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.


14 WAYS TO UPGRADE YOUR CHICKEN POT PIE, ACCORDING TO TIKTOK
Nov 21, 2023 Puff pastry is the secret to making individual copycat KFC chicken pot pies with …
From mashed.com


CHICKEN POT PIE SOUP RECIPE: A COZY TWIST ON A CLASSIC COMFORT DISH
5 days ago Eventually, in the United States, chicken pot pie gained popularity, especially in …
From creativehomemaking.com


THE BEST CREAMY CHICKEN POT PIE - SPRINKLE SOME SUGAR
Mar 28, 2021 Ingredients needed for Chicken Pot Pie. Chicken Pot Pie uses simple ingredients you probably already have on hand or can get easily. Chicken: I recommend buying a store-bought rotisserie chicken and shredding 3 cups …
From sprinklesomesugar.com


THIS OLD-SCHOOL CHICKEN POT PIE IS THE BEST WE'VE EVER HAD (BY …
Assemble and bake the chicken pot pie. Bake until the crust is deeply golden-brown and the …
From msn.com


CHICKEN POT PIE (THE BEST) | RICARDO - RICARDO CUISINE
In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and …
From ricardocuisine.com


SERIOUSLY GOOD CHICKEN POT PIE - CRAVING TASTY
Mar 4, 2019 On a lightly floured work surface, roll out the two dough discs into two circles, one about 13 inches in diameter and the other about 10 inches in diameter.
From cravingtasty.com


CHICKEN POT PIE RECIPE - SALLY'S BAKING ADDICTION
Jan 10, 2024 Roll out the second half of pie dough into a 12-inch circle, and lay it over the filling. Seal and crimp or flute the pie crust edges, then slice a few small slits in the top crust, to allow steam to escape.. Don’t forget the egg …
From sallysbakingaddiction.com


ABSOLUTELY PERFECT CHICKEN POT PIE - THE RECIPE CRITIC
Feb 5, 2023 This absolutely perfect chicken pot pie recipe is a total classic. These ingredients are simple, straight forward, and so tasty when they all come together. Fresh and quality ingredients will always taste best. I didn’t include …
From therecipecritic.com


CHICKEN POT PIE — KATIE LEE BIEGEL
Sep 19, 2024 In a large skillet, melt the butter. Add the carrots and onions, cook until soft, about 5 minutes. Add the mushrooms and cook another 5 minutes. Stir in thyme and flour and cook for 2 minutes. Whisk in chicken stock and half …
From katieleebiegel.com


CHICKEN POT PIE CASSEROLE - THE RECIPE CRITIC
Oct 27, 2024 Chicken Pot Pie Casserole Recipe. This easy chicken pot pie casserole only takes 20 minutes of prep, and the oven does the rest. You can also get everything prepped and leave it in the fridge until you are ready to eat …
From therecipecritic.com


THE BEST CHICKEN POT PIE - 40 APRONS
Mar 13, 2024 In a large saucepan place the broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, reduce heat to a simmer, and simmer for 10 minutes.
From 40aprons.com


OLD-FASHIONED CHICKEN POT PIE RECIPE - SOUTHERN LIVING
Dec 5, 2023 Broiler fryer chicken: A 3-½ pound chicken labeled “broiler fryer” will be perfect for this recipe. Or trade in a turkey breast. See Community Tips below for even more protein options (and shortcuts). Salt and pepper: You’ll need …
From southernliving.com


CHICKEN, MUSHROOM, AND WINTER SQUASH POT PIE RECIPE
2 days ago Bake the pot pie for 20 minutes. Turn the oven down to 350 F. Bake for about 15 …
From chowhound.com


HOMEMADE CHICKEN POT PIE - BEYOND THE CHICKEN COOP
Jan 13, 2020 Make the filling. In a large pot, heat olive oil. Add onions, carrots, and celery. Sauté over medium heat for about 10 minutes until veggies are slightly soft.
From beyondthechickencoop.com


MOM’S CHICKEN POT PIE - THE STAY AT HOME CHEF
Turkey Pot Pie: Turkey would go great in this recipe. If it’s leftover turkey, just measure out one cup and use in place of the chicken. Beef Pot Pie: For beef pot pie, simply replace the chicken with cooked, chopped beef and replace the …
From thestayathomechef.com


CHICKEN POT PIE | RECIPES - BAREFOOT CONTESSA
Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil. Unfold a sheet of puff pastry on top of the chicken and …
From barefootcontessa.com


CHICKEN POT PIE RECIPE - HOW TO MAKE CHICKEN POT PIE - MSN
1 day ago This homemade chicken pot pie is the ultimate comfort food for your Thanksgiving …
From msn.com


CLASSIC CHICKEN POT PIE IS COMFORT FOOD AT ITS FINEST - MSN
Directions Crust. Separately freeze flour and butter 30 minutes. In a large food processor, …
From msn.com


MAKING CHICKEN POT PIES WITH I LIKE PIE BAKESHOP - KTLA
5 days ago 1/8 teaspoon pepper. 1 cup chicken broth. 3/4 cup milk. 1/4 cup white wine. 1 …
From ktla.com


SLOW COOKER CHICKEN POT PIE RECIPE | CHEFF RECIPES
2 days ago Assemble the Pot Pie. Ladle the chicken pot pie filling into bowls. Top with a …
From cheffrecipes.com


KFC CHICKEN POT PIE - MSN
KFC’s pot pie excels in all the ways a pot pie should. It offers a hearty, creamy interior filling …
From msn.com


WEEKNIGHT CHICKEN POT PIE - DOMESTIC DREAMBOAT
1 day ago Weeknight Chicken Pot Pie Make-Ahead Instructions. To make your chicken pot …
From domesticdreamboat.com


VEGAN CHICKEN POT PIE - THE DAILY DISH
Dec 30, 2023 This vegan chicken pot pie is filled with tender potatoes, carrots, peas, and …
From dailydish.co.uk


HOMEMADE CHICKEN POT PIE! – CATHY'S PERSPECTIVE
This recipe serves 4 people. Time to prepare, 30 mins. 4 Glass bowls (optional) that are safe …
From cathysperspective.com


Related Search