Best 4 Southern Living Chicken Pot Pie Recipes
Indulge in the comfort and warmth of Southern Living's Chicken Pot Pie, a classic dish that epitomizes Southern culinary heritage. This delectable pie features a flaky, golden crust enveloping a savory filling of tender chicken, a medley of colorful vegetables, and a creamy, rich sauce that harmonizes all the flavors. With three variations to choose from, this recipe caters to various preferences and dietary needs. The traditional Chicken Pot Pie is a timeless classic, while the Chicken and Dumplings Pot Pie adds a delightful twist with fluffy dumplings. For a vegetarian option, the Vegetable Pot Pie offers a hearty and flavorful alternative. Each recipe is meticulously detailed, guiding you through the process of creating this iconic dish from scratch, ensuring a delightful and rewarding cooking experience.
Here are our top 4 tried and tested recipes!
DOUBLE-CRUST CHICKEN POT PIES RECIPE
Double the deliciousness.
Provided by Southern Living Editors
Time 1h15m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.
- Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken.
- Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.
- Whisk together flour and ½ cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.
- Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 ½-inch round. Fill each ramekin with about ¾ cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 ½-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.
OLD-FASHIONED CHICKEN POT PIE RECIPE
Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Marketing Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients and how they can make or break a recipe. Nonetheless, she once tried taking a shortcut and served her family a frozen pot pie instead of their favorite, her homemade chicken pot pie. She never tried that again. One bite of this delicious comfort food, and you will understand why Peggy's family insisted on the homemade version.
Provided by Southern Living Test Kitchen
Categories Chicken
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
- With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
- Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
- Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.
CHICKEN POT PIE SOUTHERN LIVING RECIPE - (4.7/5)
Provided by debmeister116
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375. melt butter in a large skillet over medium heat, add leeks, and saute 3 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Whisk chicken broth bring to a boil, whisking constantly. remove from heat and stir in chicken and next 5 ingredients. 2. roll each pastry sheet into a 12 in by 10 inch rectangleon a lightly floured surface. Fit 1 sheet into a 9 inch deep dish pie plate. Spoon chicken mixture into pastry. Place remaining pastry sheet over top in opposite cirection of bottom sheet, fold edges under and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 tbsp of water and brjush over top of pie. 3. Bake at 375 on lower oven rach for 55 to 60 minutes or until browned.
CHICKEN POT PIE (SOUTHERN LIVING '70'S)
I've tried other recipes through the years and my family pleads for me to stick to the original one I started with in the '70's. The chopped hard boiled eggs are the secret ingredient that gives this recipe it's extra creaminess. There are no onions which makes kids happier. I have tossed out all other recipes in favor of this tried and true one. This Southern Living recipe is a true treasure!
Provided by MaryB2
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
- Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
- Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
- Bake at 400 degrees for 35-40 minutes or until golden .
Nutrition Facts : Calories 484.6, Fat 27.5, SaturatedFat 10.1, Cholesterol 222.8, Sodium 889.3, Carbohydrate 27.1, Fiber 3.5, Sugar 0.9, Protein 31.3
Tips:
- Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help the cooking process go smoothly.
- Use Quality Ingredients: The quality of your ingredients will greatly impact the taste of your chicken pot pie. Use fresh, organic vegetables and free-range chicken for the best flavor.
- Don't Overcook the Chicken: Overcooked chicken is tough and dry. Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it stays tender and juicy.
- Make a Rich and Flavorful Broth: The broth is the foundation of your chicken pot pie. Use a combination of chicken stock, white wine, and herbs to create a flavorful and aromatic broth.
- Don't Skimp on the Vegetables: Vegetables add flavor, texture, and nutrients to your chicken pot pie. Use a variety of vegetables, such as carrots, celery, onions, and peas.
- Thicken the Filling: To achieve a creamy and flavorful filling, thicken it with a roux made from butter and flour. You can also add cornstarch or arrowroot powder for a gluten-free option.
- Use a Flaky Pie Crust: A flaky, golden-brown pie crust is the perfect finishing touch for your chicken pot pie. You can use a store-bought pie crust or make your own from scratch.
- Bake the Pie Until Golden Brown: Bake the chicken pot pie until the crust is golden brown and the filling is bubbling. This will ensure that the pie is cooked through and the crust is crispy.
Conclusion:
Southern Living's Chicken Pot Pie is a classic comfort food dish that is perfect for a family meal. With its creamy, flavorful filling, flaky crust, and tender chicken, this dish is sure to be a hit. Follow the tips and tricks in this recipe to ensure your chicken pot pie turns out perfectly every time. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So gather your ingredients, preheat your oven, and get ready to indulge in a hearty and comforting Southern Living Chicken Pot Pie.
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
