*-- CREAMY CHICKEN POT PIE * PIES - POT PIES- EASY - YUMMY--*
YEAH!! -- MY FIRST POST -- :O) This recipe was originally from Williams Sonoma... it now has my finishing touches... We can't get enough of this!! Good for leftover veggies and meat. P.s. Since the little one doesn't like some veggies, I mince them so we don't lose the flavor :O)
Provided by MissTiff16
Categories Savory Pies
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
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
YUMMY CHICKEN POT PIE
Steps:
- Preheat oven to 400 F. Dust chicken with flour. Heat large skillet with oil over medium high heat. In batches, brown chicken 3-4 minutes. Return all chicken to pan and stir in remaining flour. Add broth, vegetables, parsley and thyme. Simmer 10 minutes. Pour all ingredients into 9 inch pie plate. Cover pie plate with thawed puff pastry dough and pinch around pie plate to close. Cut 3 small holes in center of pie to vent. Brush pastry dough with egg. Bake 15-20 minutes until golden brown.
YUMMY CHICKEN POT PIE
An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.
Provided by KRL724
Categories Pot Pie
Time 1h
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 879.5, Fat 45.2, SaturatedFat 14.1, Cholesterol 58.3, Sodium 2312.7, Carbohydrate 87.9, Fiber 7.4, Sugar 5.4, Protein 31.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love