Best Chicken And Mushroom Spud Pies Twice Baked Potatoes Recipes

FAVORITE CHICKEN POTPIE

Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)

Chicken and Mushroom Spud Pies (Twice Baked Potatoes) image

This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard.

Provided by Sarah_Jayne

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large baking potatoes
2 teaspoons olive oil
9 ounces brown button mushrooms, quartered
1 teaspoon cornflour
3 1/2 ounces milk
3 tablespoons milk
2 cooked boneless skinless chicken breasts, chopped up
1/4 cup fresh parsley, chopped

Steps:

Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
Season to taste, then stir in the chicken and parsley.
Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
Serve with green veg or a salad.

Nutrition Facts : Calories 263.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 41.9, Sodium 61.9, Carbohydrate 34.8, Fiber 3.5, Sugar 2.4, Protein 19.5