Savory Crust Chicken Pie Recipes

SAVORY-CRUST CHICKEN PIE

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.

SAVORY CHICKEN POCKET PIES

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 PIE RECIPE

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.

SAVORY CHICKEN PIE

Steps:

• For the chicken:
• Preheat oven to 350 °F.
• Stuff onions and whole carrots into the cavity of the chicken. Rub 1/4 cup salt, black pepper and 1 stick butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
• Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
• For the filling:
• Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
• When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, 1 cup sliced carrots, peas, corn, heavy cream and 1/2 cup flour. Mix together well. Set aside for crust. *Cook's Note: Filling will be thick.
• For the crust:
• Knead 3 cups flour, 2 tablespoons salt, sugar, shortening, water and 1/2 cup melted butter together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

SAVORY CHICKEN POTPIE

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.

EASY CRUST CHICKEN POT PIE

Steps:

• Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
• place frozen vegetables over chicken.
• Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
• Pour over vegetables.
• Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
• Pour over top of vegetables - will appear thin but will thicken as it cooks.
• Bake at 350 for 40-45 minutes.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK

Steps:

• FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
• FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
• Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat remaining tablespoon oil in empty Dutch oven over medium.
• heat until shimmering.
• Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• Remove cover and stir in soy sauce and tomato paste.
• Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
• Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• Heat butter in empty Dutch oven over medium heat.
• When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
• Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• Season to taste with salt and pepper.
• Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• Stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• Scatter crumble topping evenly over filling.
• Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• Sprinkle with remaining tablespoon parsley and serve.

SAVORY SAUSAGE-CHICKEN PIE

Steps:

• Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
• Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
• Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.