Best 2 Savory Chicken Pot Pie Recipes
Indulge in a comforting and hearty classic with our savory chicken pot pie recipes. These pies are not only delectable but also versatile, offering a delightful array of flavors and textures. From the golden, flaky crust to the tender chicken and flavorful vegetables enveloped in a creamy, rich sauce, each bite promises a symphony of flavors that will tantalize your taste buds. With our step-by-step instructions and expert tips, you'll be able to create this timeless dish with ease. Whether you prefer a traditional rendition or a unique twist with variations like puff pastry chicken pot pie or vegetarian chicken pot pie, we've got you covered. Embark on a culinary journey and discover the perfect chicken pot pie recipe that will warm your heart and satisfy your cravings.
Let's cook with our recipes!
SAVORY CHICKEN POT PIE PAULA DEEN
I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.
Provided by Scoutie
Categories Savory Pies
Time 2h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken:.
- Preheat oven to 350 degrees F.
- Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
- Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
- For the filling:.
- Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
- When chicken has cooled, discard the onions, carrots, sage and rosemary.
- Pull the chicken meat off the bones and cut into 1/2-inch pieces.
- Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
- Mix together well. *Cook's Note: Filling will be thick.
- For the crust:.
- Knead all ingredients together in a large bowl, slowly adding the water.
- Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
- Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
- Crimp the edges together with a spoon or a fork.
- Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
SAVORY CHICKEN POT PIE
Inspired by Paula Deen & Rodney Henry Paula had Rodney on her show recently and this is what the made (sort of...I made it MY way.) I had enough filling for 2 pies. I froze the other half of the filling. I also froze slices of the pie for my lunches. Here is the link to their original chicken pot pie recipe....
Provided by Melanie B
Categories Savory Pies
Time 2h50m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Chicken: Place rosemary sprigs, onion slices, garlic slices, and sage under the skin and place into a roasting pan. Salt and pepper the skin. Bake 45 minutes (or longer if using a whole chicken) or until the chicken is done. Remove the chicken from the oven and cool.
- 3. Roast carrots, onion wedges & potatoes drizzled with olive oil. (I put them on a sheet pan and put an oven rack above my chicken and cooked them both at the same time.) Roast until tender- 30 minutes or so.
- 4. When chicken has cooled, pour the 'juices ' from the pan into your bowl. Pull the meat from the bones and chop into bite sized pieces. Discard the herbs. Add potatoes, carrots, peas, corn, heavy cream and flour. *** OR you can make a white cream gravy instead of the heavy cream and flour mixture.*** Mix together well. Salt and pepper to taste.
- 5. Pour into the pie crust and top with the other piece of dough. Crimp the edges together with a fork. Brush the top crust with melted butter. Cut a small vent in the top. Bake in the preheated oven (350)for 50 minutes.
- 6. NOTE*** You could easily do this with left over chicken, rotisserie chicken or left over turkey meat from the holidays.
Tips:
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your pot pie. Some good options include carrots, celery, onions, peas, corn, and potatoes.
- Don't overcook the chicken. Chicken is a delicate meat, and it can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thick enough. The sauce should be thick enough to coat the vegetables and chicken without being runny. If it's too thin, add a cornstarch slurry or some flour to thicken it.
- Use a good quality pie crust. The pie crust is an important part of the pot pie, so make sure it's flaky and delicious. You can use a store-bought pie crust or make your own.
- Don't be afraid to experiment. There are many different ways to make chicken pot pie. Feel free to add your own favorite ingredients or adjust the recipe to your liking.
Conclusion:
Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be tailored to your own liking. With a few simple tips, you can make a delicious chicken pot pie that the whole family will enjoy.
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