Ohmychickenpie Recipes

CHICKEN POT PIE

Steps:

• Place the flour, sugar and salt into a bowl and mix well.
• Add the butter and using a pastry cutter or two forks, mix until the butter is pea sized.
• Add the water, just a few tablespoons at a time, stirring gently with a fork until the dough is just coming together but is still crumbly. Test that the dough is ready by squeezing the dough in your hands until it holds.
• Smash the dough together and separate into two balls.
• Wrap in plastic wrap and rest in the fridge for 1 hour. Allow to sit out for a few minutes and then roll out dough.
• Preheat the oven to 425 degrees F.
• Roll out half of the dough into the pie plate. Set pie plate and remaining dough in plastic wrap in the fridge.
• Place the carrots, corn and peas in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain.
• Stir together the chicken and veggies in a bowl. Set aside.
• In a large dutch oven or pot, add the butter and once melted add the onions, celery and garlic, cooking until translucent, about 3 minutes.
• Stir in flour and seasonings, and herbs. Cook, stirring continuously for 30 seconds.
• Slowly add the broth and milk, stirring frequently until thick. Remove from heat.
• Stir in the chicken and veggies and pour into a pie dish.
• Roll the remaining pie crust over the top and pinch the edges shut. Cut slits in the top of the pie.
• Whisk together the egg and the water and brush it all over the top crust.
• Bake for 30 minutes at 425 degrees F, or until golden brown.
• Allow to cool slightly and serve!

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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°.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

OH MY, CHICKEN PIE!

Steps:

• Poach chicken in wine for 8 minutes; remove from cooking liquid (discard liquid); allow chicken to cool completely and cut into small dice; put in a large bowl and set aside.
• Rinse spinach leaves, shake most of water off leaves and place in large saucepan over high heat; cover pan and steam spinach for 3-4 minutes, or until it has just wilted; tip into a colander and run cold water over spinach to stop cooking; leave in colander to drain, pressing down with palm of hand and compacting into a bunch; press out as much liquid as possible; chop spinach up quite fine and add to chicken.
• Over medium-high heat, saute onion in olive oil in large frying pan, stirring occasionally, for about 15-17 minutes, or until starting to turn golden and caramelize; add chopped mushrooms and sauté, stirring occasionally, for 8-10 minutes, or until any liquid released by the mushrooms has evaporated; add garlic and bacon and continue sautéing for another 5 minutes; remove from heat and add to chicken/spinach mixture in bowl; allow to cool for about 5 minutes, then stir in heavy cream, cheeses and eggs, stirring to distribute evenly; check seasoning and season to taste (it probably won't need much salt because of the cheeses, but lots of freshly-ground pepper will be great!).
• Preheat oven to 375°F.
• Butter your one large pan (or two smaller ones - if you are making 2 pies, separate the phyllo into 2 equal parts and cover each with a dampened kitchen towel); start staggering your sheets of phyllo into the pan, and buttering each one generously; when half the sheets have been used, spoon in the chicken/vegetable filling; cover filling with remaining phyllo sheets, buttering each one generously as it is added; fold in edges, tucking them in to make an attractive finish, and butter top layer generously, using up remainder of butter.
• Score top of pastry lengthwise into 4 sections with a small, sharp knife, making sure not to cut all the way through (do NOT cut through pastry on bottom layer) - these will facilitate cutting pieces when pie is baked and will also serve as steam vents; sprinkle some cold water generously over the pie (I shake the water off my fingers, about 3 runs under the tap and shaken all over the pastry) and pop the pie into the oven.
• Bake for 50-60 minutes, or until the pie is a rich golden-brown - for the last 20 minutes of baking, slip the pan directly onto the floor of the oven to brown and crisp the bottom phyllo sheets (if you are baking the frozen pie, put it in the oven frozen, tack on another 10-15 minutes baking - if phyllo is getting too brown, tent with foil).