INDIVIDUAL CHICKEN POT PIES WITH HOMEMADE CRUST
This meal has a delicious biscuit crust, can be made with chicken or turkey.
Provided by Tony Carriere
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Cut margarine into flour in a medium bowl until it resembles coarse meal. Mix in just enough club soda to form a ball. Refrigerate dough for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Assemble 4 oven-safe onion soup bowls.
- Combine mixed vegetables, water, and leftover chicken in a medium saucepan; bring to a boil. Add cornstarch and chicken bouillon; cook and stir until mixture has thickened, 3 to 5 minutes. Set aside.
- Remove dough from the refrigerator and divide into 5 balls. Roll 4 of the balls on a lightly floured surface into circles that are large enough to cover the bottom and sides of the soup bowls. Roll out the last ball of dough. Cut out 4 circles, each slightly larger than the size of each bowl opening.
- Press bottom crusts into each soup bowl and fill with about 1 1/2 cups filling on top. Top with smaller dough circles and press dough together to seal.
- Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 76 g, Cholesterol 65.7 mg, Fat 8 g, Fiber 7.7 g, Protein 35.9 g, SaturatedFat 2.1 g, Sodium 1585.4 mg, Sugar 0.5 g
HOMEMADE CHICKEN POT PIES
Poached chicken intensifies the savory flavor of homemade chicken pot pies, complete with a rich gravy made of many colorful vegetables and herbs.
Provided by Emilie Hudgins
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 24
Number Of Ingredients 21
Steps:
- Place chicken breasts into a large pot and cover with chicken broth; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center and the juices run clear, 20 to 25 minutes. Take chicken out of broth; pull apart or chop as desired. Keep broth hot.
- Melt 3 tablespoons butter and olive oil in a large Dutch oven or stockpot over medium-high heat. Add potatoes, carrots, corn, celery, peas, and garlic. Saute until onions turn soft and translucent, about 15 minutes. Add 3 teaspoons salt, 2 teaspoons black pepper, rosemary, nutmeg, thyme, and sage. Cook and stir until combined into the vegetable mixture, about 1 minute.
- Melt remaining 2 tablespoons butter in the vegetable mixture. Sprinkle flour on top. Cook, stirring constantly, until vegetables are coated, about 1 minute. Ladle in the hot chicken broth, 1 cup at a time, stirring constantly, until pot is sufficiently filled; you may not need all of the broth.
- Stir heavy cream into the pot; turn up heat slightly. Add the pulled chicken. Season with salt and pepper. Cook, stirring occasionally and scraping the bottom, until flavors blend, about 5 minutes. Reduce heat and simmer, uncovered, until filling has thickened, about 20 minutes. Let cool for about 5 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 12-cup muffin tins. Line 2 baking sheets with aluminum foil and set the muffin tins on top.
- Pour filling into the muffin cups.
- Roll puff pastry onto a work surface and smooth it out a bit. Cut into 24 pieces slightly larger than the muffin cups. Place pastry pieces on top of the filling in the muffin cups, letting about 1/4 inch of the pastry hang off the edges. Brush tops of the pot pies with the whipped egg. Season with salt and pepper. Cut some slits for venting.
- Bake in the preheated oven until golden brown, 15 to 25 minutes. Let sit for at least 5 minutes before serving.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 27.3 g, Cholesterol 91.3 mg, Fat 35.2 g, Fiber 1.6 g, Protein 14 g, SaturatedFat 15.2 g, Sodium 503.4 mg, Sugar 1.6 g
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