Parsley Chicken Pie Recipes

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

CHICKEN, LEEK AND PARSLEY PIE

Steps:

• Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
• Cut 1/4 cup margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Cover with plastic wrap and chill for 30-40 minutes.
• Fry the leeks in margarine until soft. Stir in cheeses and parsley.
• Layer chicken and leek mixture in 9x11 inch pan.
• Mix mustard, flour, milk, salt and pepper; pour over pie.
• Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.

BEST HOMEMADE CHICKEN POT PIE

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.

CLASSIC CHICKEN POTPIE

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.

PARSLEY CHICKEN PIE

Steps:

• Preheat oven to 350 degrees.
• Remove skin and visible fat from chicken pieces. Mince parsley in a food processor. Dice ham or bacon.
• Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably. Place the minced parsley in the bottom. It should fill the terrine to the depth of about an inch. Strew the ham or bacon pieces over the parsley.
• Place the chicken pieces on top of the ham. Sprinkle onion, tarragon and other seasonings over the chicken. (Add salt only if desired; the stock may be very salty when it has been reduced.)
• Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
• While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor. If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out. Roll out the pastry in a shape and size to fit the top of the terrine.
• Add reduced the stock and cream to the chicken mixture. Place the pastry over the top, trimming the edges to fit. Make a few gashes in the top of the pastry.
• Beat the last egg with a little water, and paint the surface of the pastry crust. If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
• Place the pie in the oven, and bake for approximately 1 hour. During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust. Serve immediately when done.