Best 5 Chicken And Mushroom Pot Pie With Squash Crust Recipes

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 400 degrees. Grease a round pie dish. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
• Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium sauce pan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
• In a large skillet melt the 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes til garlic is fragrant and mushrooms begin to brown.
• Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
• Transfer mushroom and chicken mixture to your pie dish. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edge of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
• Brush whisked egg all over the top crust.
• Bake on bottom rack for 25 minutes til crust is puffed and golden brown. Cool slightly before serving.

COUNTRY CHICKEN AND MUSHROOM POT PIE

Steps:

• Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
• Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
• Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
• Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
• After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
• Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
• Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

BUTTERNUT SQUASH CHICKEN POT PIE

Steps:

• Add the squash, butter, sherry, bay leaf and 1 cup of chicken stock to a medium pot over medium heat and bring to a simmer; simmer for 15 minutes. Season with salt and pepper. Let cool for 10 minutes.
• Preheat the oven to 425 degrees F.
• Add the chicken, vegetable medley and thyme to the squash mixture. If the mixture is too thick, add more chicken stock; season to taste. Pour into a 9-by-13-inch baking dish and top with the Par-Baked Puff Pastry Squares. Bake until the squares are golden brown and the squash mixture is bubbly, 10 to 15 minutes. Let cool for 5 minutes, then top with fresh parsley and serve.
• Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
• Cut the pastry sheet into 12 pieces using a pizza cutter and transfer to the prepared baking sheet. Brush with the egg and place in the freezer for 10 minutes.
• Bake until puffy and light brown, about 10 minutes.

CHICKEN & SQUASH POT PIE

Steps:

• Preheat oven to 350°F Sprinkle chicken breasts with olive oil and season with salt & pepper. Bake chicken breasts on a baking sheet for 12-15 minutes, or until just cooked through. Remove from oven, allow to cool slightly, and dice chicken into bite-sized cubes. Set aside.
• Warm chicken stock on the stove. Meanwhile, in a large pot, melt butter. Add onions and sauté for 10 to 15 minutes. Stir in flour continuously and cook over low heat for 2 minutes. Continue to stir adding chicken stock and simmer for 1 minute. Add RawSpiceBar's Winter Herbs, chicken, carrots, peas, and squash and mix together.
• Turn up oven to 375°F Roll out two 12 inch diameter pastry rounds. Place the first in a very deep dish pie pan and trim the edges over the lip of the dish. Set trimmings aside as you will need them later. Fill piecrust with pot pie mixture. Brush exposed edge with egg wash and then carefully lie the second piecrust on top of the filling, allowing the edges to hang down. Use the excess trimming from before to roll out and create leaves and décor for the pie as you please. Affix your leaves and brush the entire top of the piecrust with egg wash. Poke 4 holes in the crust with a fork. Place pie on a baking sheet and bake for 1 hour. Add aluminum foil to the top if it appears the top is becoming too dark, but you should be okay. Serve hot.

DOUBLE-CRUST CHICKEN AND MUSHROOM PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
• Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
• Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
• Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
• Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
• Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.