Remix Chicken Dumplings Deep Dish Pot Pie Recipes

CHICKEN DEEP DISH POTPIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

DEEP-DISH CHICKEN POT PIE RECIPE

Steps:

• Heat oven to 375°F.
• Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
• Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
• Bake 30 min. or until golden brown.

DEEP-DISH CHICKEN POT PIE

Steps:

• Heat oven to 375°F.
• Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
• Combine milk and soup in bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
• Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch "X" in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
• Combine egg and 1 teaspoon water in bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.

DEEP-DISH CHICKEN POTPIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.

DEEP-DISH CHICKEN POT PIE

Steps:

• Heat oven to 375 degrees F.
• Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min.
• Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
• Bake 30 min. or until golden brown.

CHICKEN IN A POT WITH DUMPLINGS

Steps:

• In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
• In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
• For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.

REMIX-CHICKEN & DUMPLINGS DEEP DISH POT PIE

Steps:

• 1. I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
• 2. Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
• 3. Drain canned Chicken breast and add to pie dish.
• 4. Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
• 5. Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
• 6. Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
• 7. Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
• 8. Ladle mixture into pie dish.
• 9. Unroll remaining pie crust and cut into medium size strips.
• 10. Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
• 11. Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
• 12. Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
• 13. Brush top of crust generously with egg wash using a pastry brush.
• 14. Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
• 15. Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
• 16. Sprinkle top with chopped chive if desired and serve while still hot.
• 17. I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.