Best 2 2 Step Inside Out Chicken Pot Pie Recipes
Indulge in a delightful culinary journey with our Inside-Out Chicken Pot Pie, a unique and flavor-packed dish that combines the classic comfort of chicken pot pie with a surprising twist. This recipe features a savory filling of tender chicken, a medley of vegetables, and a creamy sauce, all encased in a golden-brown, flaky crust. But what truly sets this dish apart is its innovative inside-out design, where the filling takes center stage, topped with a crispy crust that shatters with every bite.
Prepare to tantalize your taste buds with two variations of this irresistible dish. The Classic Inside-Out Chicken Pot Pie stays true to the traditional flavors of this beloved comfort food, while the Pesto Inside-Out Chicken Pot Pie adds a vibrant twist with the addition of aromatic pesto, creating a symphony of flavors that will leave you craving more.
Whether you're a seasoned home cook or just starting your culinary adventures, our easy-to-follow instructions and step-by-step photos will guide you through the process of creating this mouthwatering masterpiece. So gather your ingredients, preheat your oven, and get ready to experience the extraordinary Inside-Out Chicken Pot Pie, a dish that will surely become a new favorite in your kitchen.
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
Tips:
- Use a sharp knife to cut the chicken breasts into thin slices. This will help them cook evenly.
- Don't overcook the chicken. Cook it just until it is cooked through, or it will become dry and tough.
- Use a variety of vegetables in your pot pie. This will add flavor and texture to the dish.
- Season the pot pie well. Use salt, pepper, garlic powder, and onion powder to taste.
- If you don't have a pie crust, you can use puff pastry or even crescent roll dough.
- Serve the pot pie hot with a side of mashed potatoes or vegetables.
Conclusion:
Inside-out chicken pot pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a hearty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give inside-out chicken pot pie a try!
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