Rustic Chicken Pot Pie Recipes

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°.

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.

RUSTIC CHICKEN POT PIE

Steps:

• 1. Pull out pasty crust to bring it to room temperature Heat oven to 375
• 2. In a large frying pan or soup pot fry the chicken in equal part's butter and oil... I usually use about a table spoon of each and add more as necessary. Once chicken is almost all cooked add your onion and garlic. Continue cooking on a low heat and add the vegetables and spinach. Cook for about 5 more minutes. Then add potatoes, salt, pepper, nutmeg,tarragon and both soups. Cook till it is all incorporated and the soup has thickened. Let cool for about 20 minutes so it is easier to handle.
• 3. Roll out the pie crust, and lay it out, , into a large baking pan, spoon the cooled mixture into the center of the pie crust. Then start bringing up the sides. Once you have this all done brush the pastry tops with a beaten egg yolk. This will make it really look good. Bake until golden
• 4. Note: I mix the two soups together first before adding them to the chicken to make sure they are both mixed well.