Best Southern Chicken Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTHERN CHICKEN POT PIE



Southern Chicken Pot Pie image

My family was craving pot pie and all the recipes I looked at just wasn't the right fit. I have been cooking for quite awhile now and decided to go out on a limb and try to create something without a guide (scary to do!). My family loved it! I keep wondering if the dijon is a bit overpowering but everyone who tries it says it is what makes my pot pie different. Feel free to leave out the nutmeg if you feel it is overpowering. I only put a pinch myself. I hope you like it!

Provided by mirespada

Categories     Pot Pie

Time 2h

Yield 1-2 pie, 6 serving(s)

Number Of Ingredients 17

1 tablespoon melted butter
2 minced garlic cloves
1/2 medium chopped onion
4 -6 medium potatoes
4 large chicken breasts
salt and pepper
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1 (16 ounce) package frozen peas and carrots
4 premade pie crusts

Steps:

  • Preheat oven to 450.
  • Peel and cube potatoes and cube chicken breast.
  • Saute onion and garlic in 1 tablespoon of butter.
  • While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
  • When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
  • In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
  • While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
  • When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
  • Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
  • Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.

Nutrition Facts : Calories 1152.2, Fat 68.8, SaturatedFat 24.6, Cholesterol 117.1, Sodium 1351.1, Carbohydrate 97.4, Fiber 10.6, Sugar 2.2, Protein 37.9

CHICKEN POT PIE (SOUTHERN LIVING '70'S)



Chicken Pot Pie (Southern Living '70's) image

I've tried other recipes through the years and my family pleads for me to stick to the original one I started with in the '70's. The chopped hard boiled eggs are the secret ingredient that gives this recipe it's extra creaminess. There are no onions which makes kids happier. I have tossed out all other recipes in favor of this tried and true one. This Southern Living recipe is a true treasure!

Provided by MaryB2

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 3/4 cups chicken broth
3 1/2 cups cooked chicken, chopped
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 cup celery, chopped
3 hard-boiled eggs, mashed
1 egg, beaten
1 teaspoon water
1 pie crust

Steps:

  • Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
  • Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
  • Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
  • Bake at 400 degrees for 35-40 minutes or until golden .

Nutrition Facts : Calories 484.6, Fat 27.5, SaturatedFat 10.1, Cholesterol 222.8, Sodium 889.3, Carbohydrate 27.1, Fiber 3.5, Sugar 0.9, Protein 31.3

CHICKEN POT PIE SOUTHERN LIVING RECIPE - (4.7/5)



Chicken Pot Pie Southern Living Recipe - (4.7/5) image

Provided by debmeister116

Number Of Ingredients 12

1/2 cup butter
2 medium leeks, sliced
1/2 cup all purpose flour
1 (14.5 oz ) can Chicken Broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp freshly ground pepper
1 (17.3 oz) package frozen puff pastry sheets, thawed
1 large egg

Steps:

  • 1. Preheat oven to 375. melt butter in a large skillet over medium heat, add leeks, and saute 3 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Whisk chicken broth bring to a boil, whisking constantly. remove from heat and stir in chicken and next 5 ingredients. 2. roll each pastry sheet into a 12 in by 10 inch rectangleon a lightly floured surface. Fit 1 sheet into a 9 inch deep dish pie plate. Spoon chicken mixture into pastry. Place remaining pastry sheet over top in opposite cirection of bottom sheet, fold edges under and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 tbsp of water and brjush over top of pie. 3. Bake at 375 on lower oven rach for 55 to 60 minutes or until browned.

SOUTHERN CHICKEN PIE



Southern Chicken Pie image

In 2005 I moved to a little town called Advance, NC. While living there many of the churches would sell something called "Chicken Pies". I had heard of Chicken Pot Pies, but Chicken Pies? They are delicious and are just what the title says. Chicken Pie - that's it. I found this recipe on about.com.

Provided by Tadow

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 premade pie crusts or 1 homemade pie crust
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup half-and-half
3 cups chopped cooked chicken

Steps:

  • Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly.
  • Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
  • Chicken pie serves 6.

Nutrition Facts : Calories 401.4, Fat 26.6, SaturatedFat 12.8, Cholesterol 93, Sodium 697.8, Carbohydrate 17.8, Fiber 0.4, Sugar 1.2, Protein 21.6

Related Topics