Savory Chicken Pot Pies Recipes

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SAVORY-CRUST CHICKEN PIE



Savory-Crust Chicken Pie image

Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

CRUST:
1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate. , For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese. , Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes.

Nutrition Facts : Calories 387 calories, Fat 27g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 877mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAVORY CHICKEN POCKET PIES



Savory Chicken Pocket Pies image

These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 10 pocket pies

Number Of Ingredients 11

1 3-pound chicken (to get 1 heaping cup of shredded meat; you can freeze remainder for other recipes)
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (from the reduced poaching liquid)
1/4 cup grated Parmesan cheese
Cream Cheese Pastry Dough
1 large egg, for egg wash

Steps:

  • Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
  • To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
  • To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
  • Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

SAVORY CHICKEN POTPIE



Savory Chicken Potpie image

Here is from-scratch comfort food at its finest. The pies might take a while to prepare, but the chunky chicken and veggies in the creamy sauce and flaky crust will impress and satisfy! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 22

1 broiler/fryer chicken, cut up (3 to 4 pounds)
3 tablespoons olive oil, divided
Salt and pepper to taste
1 pound potatoes (about 2 medium), peeled and cut into 1-inch cubes
3 medium carrots, cut into 1-inch pieces
8 fresh mushrooms, quartered
2 celery ribs, cut into 1-inch pieces
1 leek, cut into 1/2-inch slices
24 frozen pearl onions
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/4 cup butter, cubed
6 tablespoons all-purpose flour
4 cups chicken broth
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg yolk
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 375°. Rub chicken with 1 tablespoon olive oil and season with salt and pepper to taste; transfer to a shallow roasting pan. In a large bowl, toss potatoes, carrots, mushrooms, celery, leek, onions and garlic with herbs and remaining oil; place around chicken., Bake, uncovered, 1 hour or until chicken juices run clear and vegetables are tender. Remove chicken from pan to cool. Remove vegetables with a slotted spoon to a large bowl; add peas and pimientos. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat, reserving 2 tablespoons fat., Increase oven setting to 400°. In a large saucepan, melt butter with reserved fat over medium heat. Stir in flour until blended. Gradually whisk in broth and cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir into vegetables., Remove chicken from bones; discard skin and bones. Cut chicken into 3/4-in. pieces; stir into gravy mixture. Divide among four 12-oz. ovenproof bowls or place in a 2-qt. baking dish., Unfold puff pastry. Roll to 1/8-in. thickness; cut out four circles to fit ramekins. Place dough over chicken mixture, pressing to seal edges. In a small bowl, whisk egg yolk with cream; brush over pastry. Place potpies on a baking sheet. Bake 20-25 minutes or until lightly browned.

Nutrition Facts :

SAVORY CHICKEN POT PIES



Savory Chicken Pot Pies image

Yield 6 Servings

Number Of Ingredients 18

1 package (17.3 ounces) frozen puff pastry, 2 sheets, thawed in refrigerator
1/2 cup (1 stick) butter, divided
1 medium onion, chopped
1 cup diced carrots, 1/2-inch dice
1 cup diced celery, 1/2-inch dice
1 cup fresh peas Substitutions
1 cup diced zucchini, 1/2-inch dice
1/2 cup dry white wine
4 cups shredded roast chicken, without skin
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry , divided
3 cups Kitchen Basics® Original Chicken Stock
2 tablespoons McCormick Gourmet™ Thyme
1 tablespoon McCormick Gourmet™ Rosemary, Crushed
1/3 cup flour
1 cup heavy cream
Special equipment:
6 ramekins, 8 or 10 ounce

Steps:

  • Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover with plastic wrap. Refrigerate until ready to use.
  • Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.
  • Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Sprinkle with flour. Stir with whisk until mixture is well blended. Reduce heat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.
  • Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Cut slits in pastry. Place ramekins on baking sheet.
  • Bake 20 to 25 minutes or until pastry is puffed and golden brown. Serve immediately.

SAVORY CHICKEN PIE RECIPE



Savory Chicken Pie Recipe image

Bite into comfort and creaminess with our Savory Chicken Pie Recipe! You can get this delicious veggie-filled chicken pie recipe served in under an hour.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup fat-free reduced-sodium chicken broth
3 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1/4 tsp. garlic powder
1 egg
1/2 cup milk
1 cup all-purpose baking mix

Steps:

  • Heat oven to 400°F.
  • Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
  • Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
  • Bake 25 to 30 min. or until golden brown.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

SAVORY INDIVIDUAL CHICKEN POT PIES



Savory Individual Chicken Pot Pies image

Homemade goodness with a savory flair, sure to warm their hearts and their bellies. With warm and tender chicken, and a crispy, flaky crust, this will sure be a welcome dinner for those cold winter nights.

Provided by Tina Warren Lambert

Time 2h

Yield 6

Number Of Ingredients 20

7 tablespoons unsalted butter, divided
5 medium leeks (white and pale green parts only), chopped
1 medium onion, chopped
3 stalks celery, chopped, divided
2 cloves garlic, minced
8 cups low-sodium chicken broth
8 small Yukon Gold potatoes, chopped
2 large bay leaves
¼ teaspoon ground white pepper
1 pinch salt, or to taste
1 pinch dried thyme, or to taste
1 pinch dried sage, or to taste
1 pinch dried rosemary, or to taste
¾ cup heavy cream
4 medium carrots, sliced
½ cup frozen peas
4 cups diced cooked chicken breast
1 large egg, beaten
1 tablespoon water
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Lightly grease six 12-ounce oven-safe ramekins and place on the baking sheet for easy cleanup.
  • Melt 4 tablespoons butter in a pot over medium-low heat. Add leeks, onion, 1/3 of the chopped celery, and garlic; saute until tender, about 5 minutes. Add broth, potatoes, and bay leaves. Season with pepper, salt, thyme, sage, and rosemary; bring to a boil. Reduce heat, cover, and simmer for at least 25 minutes.
  • Remove bay leaves. Use an immersion blender to emulsify the liquid.
  • Slowly stir in heavy cream. Add remaining 3 tablespoons butter with carrots, peas, and remaining celery. Stir in chicken. Cover and simmer for about 15 minutes.
  • Mix egg and water together and set aside for egg wash.
  • Roll puff pastry out slightly. Flip one of the prepared ramekins upside-down on the pastry; cut out circles 1/2 inch larger than the ramekin.
  • Fill each ramekin 3/4 full with the chicken mixture; do not fill to the top or it will make a mess in your oven. Place cut rounds of puff pastry over the tops and press around the edges to seal. Brush egg wash over each. Be sure to put a few knife slits on top of each pie to allow to vent.
  • Bake in the preheated oven until the pastry is a golden brown, about 30 minutes. Let cool at room temperature for 10 to 12 minutes before serving.

Nutrition Facts : Calories 1064.5 calories, Carbohydrate 80.1 g, Cholesterol 182.7 mg, Fat 64.5 g, Fiber 7 g, Protein 42.8 g, SaturatedFat 26.1 g, Sodium 543.7 mg, Sugar 8.4 g

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