Sarahs Chicken Pot Pie Recipes

CHICKEN POT PIE RECIPE

Steps:

• In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
• Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

SARAH'S CHICKEN POT PIE

Steps:

• Preheat oven to 350.
• Open pie crusts and let sit out to soften.
• Spray pie pan with nonstick cooking spray.
• In large mixing bowl - mix soup, milk, honey, vegetables together.
• Unroll 1 crust into pie dish.
• Pour in mix.
• Unroll 2nd pie crust on top.
• Pinch edges together.
• Poke 5-8 knife marks in center of crusts.
• (brush top crust with a beaten egg white or spray the top crust with cooking spray).
• Bake at 350 for 75 minutes or until golden brown.
• Remove from oven and enjoy.

CHICKEN POT PIE

Steps:

• In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
• In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.
• To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.

EASY CHICKEN POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

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.

SARAH'S MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
• Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
• Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
• Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

SARAH SHIPLEY'S CHICKEN POT PIE

Steps:

• Toss cheese with flour.
• Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
• If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.
• Bake at 400°F 30 to 35 minute.

CHICKEN POT PIE

Steps:

• Put the chicken legs and thighs plus the bony parts of chicken in a kettle and add cold water to cover. Bring to the boil and let simmer about one minute. Drain.
• Put 16 cups of water in a clean kettle and add the chicken pieces. Add the leek, bay leaves, two cups of the chopped onions and the celery. Cover and cook, skimming the surface often, to remove excess fat, foam and scum, about 15 minutes.
• Using a pair of tongs, remove the legs and thighs from the kettle. Let cool. Meanwhile, let the stock with the necks and backs continue to cook, skimming the surface as necessary.
• When the legs and thighs are cool enough to handle, remove and set aside the meat from the bones. Discard the skin. There should be about six cups of chicken meat. Toss the bones back into the kettle and cook one hour longer.
• Strain the broth, discarding the solids. Put three cups of the broth into a saucepan, saving the remaining broth for other uses. Add the cream to the broth and bring to the boil. Cook 10 or 15 minutes or until reduced to three and one-half cups.
• Meanwhile, slowly melt eight tablespoons of butter over gentle heat. Skim off the surface foam and carefully pour the clear center liquid into a cup. This is clarified butter. There should be about six tablespoons of the clarified butter. Pour this into a mixing bowl and add the flour. Stir to blend. Bring broth with the cream to the boil. Gradually add the blended flour and butter, stirring constantly with a wire whisk. Add the bottled hot sauce, lemon juice and salt to taste. Cook five minutes.
• Heat the remaining six tablespoons of butter in a wide, heavy skillet and add the shallots. Cook briefly, stirring. Add the remaining cup of onions, the carrots and the mushrooms and cook three minutes, stirring. Add the six cups of chicken meat. Cook, stirring occasionally, about three minutes.
• If fresh peas are used, drop them into boiling water and cook 30 seconds. Drain. If frozen peas are used, put them into a sieve and hold them under the hot water faucet about 15 seconds. Drain. Add the thickened sauce to the chicken and mushroom mixture. Stir in the peas. Blend thoroughly.
• Meanwhile, preheat the oven to 350 degrees.
• Ideally, you should use six oven-proof earthenware pot-pie dishes measuring about five and one-half inches in diameter. Spoon equal portions of the creamed chicken into the dishes, piling each portion up slightly.
• Roll out the puff pastry on a lightly floured surface to an eighth-inch thickness. Using a round lid measuring about six and one-half inches in diameter, cut out six rounds to cover the tops of the pot-pie dishes.
• Brush around the perimeter of each round of pastry with beaten egg to make a one-inch egg-brushed margin. Brush around the outside top of each pot-pie dish about one-inch deep with beaten egg. Invert one egg-brushed round of dough over each filled pot-pie dish. Let the dough drape down all around the sides of each dish. Press the edges of the pastry against the upper side of each dish to seal firmly. Brush the top and sides of the pastry covers with more egg.
• Arrange the dishes on a baking sheet and place in the oven. Bake about 25 minutes or until the pastry topping is puffed and nicely browned.