FLAVORFUL AND COMFORTING CHICKEN POT PIE
Not just your average pot pie, this dish is full of flavor and so wonderfully comforting on a cold winter night! Add whatever vegetables you have on hand, almost any will do. I served this with a simple salad of soft butter lettuce with a lemon and olive oil vinaigrette and a Pinot Noir in front of the fire! This makes a large, deep dish pie, or two, regular pies.
Provided by Penny Stettinius
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
- Add the remaining vegetables, stirring occasionally for 5 minutes.
- Preheat the oven to 400 degrees.
- Add the wine and the parsley and let all the liquid evaporate on low heat.
- Remove the vegetables and set aside.
- Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
- Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
- Salt and pepper to taste.
- Add the chicken and sauteed vegetables, stir well and remove from the heat.
- Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
- Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
- Bake for approximately one hour, or until the crust is deep golden.
Nutrition Facts : Calories 956.2, Fat 56.3, SaturatedFat 27.1, Cholesterol 135.9, Sodium 942.7, Carbohydrate 72.9, Fiber 6.9, Sugar 11.4, Protein 30.3
COMFORTING CHICKEN POT PIE
This is my all-time favorite and easiest chicken recipe for my family, and they LOVE it! My grandmother, who is no longer with us, made it for me and my family when she lived with us back in the 60s and 70s-talk about tried and tried and TRUE! It's so easy-canned soup, canned veggies, you can even use canned chicken, but I tend...
Provided by Paula Todora
Categories Savory Pies
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees and spray a 9" pie plate with nonstick spray.
- 2. Boil chicken breasts in water, adding bouillon granules to water.
- 3. Chop chicken into 1" cubes and add 1/4 c. of the water to the chicken in a large bowl.
- 4. To the chicken, add soup vegetables and seasonings; Stir
- 5. Pour mixture into prepared pie plate.
- 6. In a medium bowl, mix biscuit mix with milk and egg; Whisk until smooth.
- 7. Pour topping mixture over chicken mixture.
- 8. Bake in the 400 degree preheated oven for 25 minutes, or just until top is set and golden. Serve warm!
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