Best 10 Chicken Pot Pie With Herb Crust Recipes

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
• Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
• In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
• Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CLASSIC CHICKEN POT PIE RECIPE

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.
• Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
• Add the flour and continue stirring until the mixture is well combined, about 1 minute.
• Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.
• Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
• Line a 9-inch pie plate with 1 sheet of pie crust.
• Add the filling mixture, smoothing it out evenly in the dish.
• Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
• Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

MINI CHICKEN POTPIES WITH HERB DOUGH

Steps:

• Put chicken, stock, large onion, bay leaves, peppercorns, thyme sprigs, and celery in a large (8-quart) pot. Add just enough water to cover the chicken. Cover pot; bring mixture to a boil. Uncover; reduce heat. Simmer 1 hour.
• Transfer chicken to a cutting board (reserve stock in pot). Remove skin from chicken; discard. Cut meat from bones; discard bones. Using a fork, shred meat into bite-size pieces; set aside.
• Pour stock through a fine sieve into a large bowl; discard solids. Set aside 2 cups stock. (Reserve remaining stock for another use; cooled stock can be frozen in an airtight container up to 4 months.)
• Melt butter in a large skillet over medium-high heat. Add potatoes and pearl onions. Cook, stirring occasionally, until potatoes begin to turn golden, about 5 minutes. Add leek, carrots, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes more. Add flour; cook, stirring, 1 minute.
• Stir in reserved 2 cups stock and the milk. Bring mixture to a simmer; cook, stirring constantly, until thick and bubbling, 2 to 3 minutes. Stir in chicken, parsley, thyme leaves, zest, salt, and pepper.
• Divide chicken mixture among 8 (4-by-2-inch) ramekins, filling them almost to the top. Let cool slightly.
• Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to 1/4 inch thick. Arrange mixed herbs on top; roll out dough with a lightly floured pin to 1/8 inch thick, gently pressing herbs.
• Using a fluted (or plain) round dough cutter (4 1/2 inches in diameter), cut out 8 rounds from dough. Lightly beat egg with 1 tablespoon water. Brush top edges of ramekins with egg wash. Place a dough round over each ramekin; gently press to seal. Chill in freezer until dough is firm, about 10 minutes.
• Brush dough with egg wash. Cut 4 slits in top of each round for steam vents. Bake until crust is golden brown and filling is bubbling, 35 to 40 minutes.

HERB CRUST CHICKEN POT PIE

Steps:

• Over high heat melt the filling butter, and add flour to make a roux.
• Add milk and chicken stock, whisk together.
• Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
• Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
• Warm frozen peas and green beans in microwave or over stovetop as directed on package.
• Drain veggies and add to the cream mixture. Remove from heat.
• Sift together dry crust ingredients.
• Cut in cold butter, add water and gently pat together. Do NOT over mix!
• Divide dough in half and roll out on a floured surface.
• Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
• Add filling and top with the other half of the rolled dough.
• Seal edges by squeezing together top and bottom dough.
• Using a knife, cut several small incisions on surface of dough to allow steam to escape.
• Bake at 400°F on center rack for 45 minutes, or until golden brown.

CHICKEN POT PIE WITH HERB CRUST

Steps:

• Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
• Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

CHICKEN POT PIE

Steps:

• For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
• Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
• Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
• Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
• Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
• Pour the chicken mixture into a deep pie pan or small casserole dish.
• Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
• Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
• To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
• To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
• For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
• Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
• Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
• For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
• Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
• Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
• Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

CHICKEN POTPIE

Steps:

• Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
• Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
• Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
• Preheat oven to 375 degrees. Melt the remaining 5 tablespoons of butter in a large saute pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
• Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.

FAVORITE CHICKEN POTPIE

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°.