CHEDDAR CHICKEN POT PIE
Make and share this Cheddar Chicken Pot Pie recipe from Food.com.
Provided by juicyjuice
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
- Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
- For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
- Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
- Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
- Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
- On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.
Nutrition Facts : Calories 588.9, Fat 31.2, SaturatedFat 17.3, Cholesterol 143.5, Sodium 810, Carbohydrate 35.6, Fiber 2.6, Sugar 2.4, Protein 40.1
CHEDDAR'S CHICKEN POT PIE RECIPE - (3.9/5)
Provided by á-2908
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Melt 1/4 stick of butter in a small saucepan. Whisk in flour and cook on low heat 2 minutes. Reserve this mixture. Melt remaining 1/4 stick butter in 5 quart skillet on medium heat. Add garlic, onions and carrots. Cook on medium for 5 minutes. Add chicken broth, cream, salt and pepper. Bring to a low boil. Whisk in the prepared roux (butter-flour mixture) and return filling to a boil until it thickens. Add reserved chicken and peas and remove from heat. You may cool and refrigerate for up to one day, if planning in advance. Cut pastry in circles 1 inch larger than baking dishes. Place pastry on top on press around sides to seal. Beat egg with a whisk until smooth. Brush each pot pie top with the beaten egg. Cut a small hole in center of pastry top to vent. Bake in a 375 degree F oven for 20-30 minutes, until top is golden and filling is bubbling.
TATER TOTS™ CHICKEN POT PIE
This mashup of two favorite comfort foods is a guaranteed weeknight winner. We replaced the trusty-but-basic pie crust topper with crispy, golden-brown Tater Tots™ frozen potatoes to make a pot pie casserole that's homey, hearty and sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onions, grill seasoning and thyme. Cook 4 to 6 minutes, stirring frequently, until onion softens. Stir in flour; cook and stir 1 to 2 minutes or until mixture is deep golden brown. Stir in broth. Heat to boiling over high heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in cream cheese until melted. Stir in chicken and frozen mixed vegetables.
- Pour chicken mixture into baking dish. Top mixture with frozen potatoes. Bake 35 to 40 minutes or until golden brown and mixture is at least 165°F in center.
- Top with Cheddar cheese. Bake 2 to 4 minutes or until melted.
Nutrition Facts : Calories 510, Carbohydrate 36 g, Cholesterol 90 mg, Fat 5, Fiber 4 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
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