Best Easy Chicken Pot Pie Pies Recipes

*-- Creamy Chicken Pot Pie * Pies - Pot Pies- Easy - Yummy--* image

Provided by MissTiff16

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

8 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup fresh peas (or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt & fresh black pepper, to taste
cornstarch, to thicken, if necessary

Steps:

Preheat an oven to 400ºF.
In a large saucepan over medium heat, melt the butter.
Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
Slowly add the broth, whisking until smooth, and bring to a boil.
Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
Sea salt and pepper (to taste).
Simmer, covered until the potatoes are tender, 10-15 minutes.
Thicken with cornstarch if necessary.
Remove bay leaf and discard.
Remove from heat and let cool for 5 minutes.
Add heavy cream.
Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
Brush the puff pastry squares with the egg mixture.
Brush the rims of the bowls with water.
Place 1 pastry square on top of each bowl, pressing lightly on the edges.
Bake until the pastry is puffed and golden brown, about 15-20 minutes.
Remove from oven.
Let rest for 5-10 minutes before serving. Serves 4.

Nutrition Facts : Calories 915.8, Fat 63.9, SaturatedFat 29.1, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 56.4, Fiber 4.3, Sugar 4, Protein 29.4

Easy Chicken Pot Pie / Pies image

Provided by Bone Man

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can chicken broth
1 (15 ounce) can peas
1 (15 ounce) can sliced carrots
8 tablespoons butter (1 stick)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon white pepper
1 cup whole milk

Steps:

Preheat oven to 350 degrees F.
Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
Drain the carrots and peas, then add them to the soup blend.
Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
In another mixing bowl, mix the flour, baking powder, white pepper and milk.
When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
Remove from the oven and serve when the tops are golden brown.