Best Chicken Mushroom Pie With Dill Crust Recipes

SAVORY CHICKEN AND MUSHROOM PIE

Savory Chicken and Mushroom Pie image

I revised an old-school chicken pie recipe of my mother's after substituting cream cheese for the milk called in the original. Creamy, and satisfying comfort food at its best.

Provided by kikikim

Time 1h15m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 large onion, chopped
1 cup sliced mushrooms
¾ cup chopped celery
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon dried savory
¼ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups chicken broth
1 (8 ounce) package cream cheese, softened
2 ½ cups chopped cooked chicken
1 cup frozen mixed vegetables
½ (17.5 ounce) package frozen puff pastry, thawed
1 large egg, beaten

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a large saucepan over medium heat. Add onion, mushrooms, and celery; cook until vegetables are softened, 4 to 5 minutes. Stir in flour, poultry seasoning, savory, salt, and pepper. Add broth and cream cheese all at once. Cook and stir until thick and bubbly, about 5 minutes.
Stir in chicken and frozen vegetables. Pour into a 2-quart baking dish. Place puff pastry sheet over the chicken mixture and brush with beaten egg.
Bake, uncovered, in the preheated oven until puff pastry is golden brown and chicken mixture is bubbly, 20 to 25 minutes. Remove from the oven and let cool for 20 minutes before serving.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 24.1 g, Cholesterol 96.9 mg, Fat 30.8 g, Fiber 2 g, Protein 18 g, SaturatedFat 12.7 g, Sodium 528.4 mg, Sugar 1.7 g

CHICKEN MUSHROOM PIE WITH DILL CRUST

Chicken Mushroom Pie With Dill Crust image

This one is a little different, and you can certainly leave the dill out of the crust. I didn't use much, but I did like the flavor of the dill in the crust. I ended up having to add a few tablespoons of milk because I let the chicken cook too long, but it was still delicious. Also, I used rotisserie chicken from the deli to save myself a step.

Provided by Barenakedchef

Categories Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups chicken, diced cooked
1 (10 3/4 ounce) can cream of celery soup
2 (2 1/2 ounce) cans mushrooms
1/2 cup celery, sliced
1/2 cup green pepper, diced
1 teaspoon steak sauce
1/2 teaspoon marjoram, crumbled
1 pie crust mix
1/2 teaspoon dill weed

Steps:

Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 45.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 5.6, Sodium 393.1, Carbohydrate 5.2, Fiber 0.9, Sugar 1.5, Protein 1.6