Best 5 Spiced Chicken Pot Pies Recipes

SPICED CHICKEN POT PIES

Steps:

• For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
• For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
• Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
• Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
• On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.

SPICY CAJUN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• Place the pie dough on a baking sheet and brush with a little milk. Sprinkle with the thyme and 1/4 teaspoon of the Cajun seasoning. Bake until golden brown and crisp, 15 to 18 minutes. Break into quarters.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the bell pepper, onion and remaining 3/4 teaspoon Cajun seasoning. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Sprinkle in the flour and cook, stirring, about 2 minutes. Gradually pour in the milk while stirring to avoid lumps. Add the potatoes and 2 cups water. Bring to boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes are cooked and the liquid is thickened, about 15 minutes. Add the chicken and jalapenos and simmer until the chicken is heated through, about 3 minutes. Thin the sauce with a little water if desired. Season with salt and pepper.
• Serve in shallow bowls with a portion of pie crust.

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°.

SUPER DUPER EASY SPICY CHICKEN POT PIE

Steps:

• Get one of them un mixin bowls out and mix everything really good except the pie crusts.
• Thaw Pie crust at least 10 minutes.
• Divide mixture between each of the 2 deep dish good pie crust.
• Top with cheap brand and pinch shut.
• Cut slits to vent. (3).
• Freeze one. Unless you have a great big ol' family.
• Place in oven preheated to 375 F for about 40 minutes. ON BOTTOM RACK unless you like the doughy crust on bottom).
• Take out and let sit 15 minutes then dig in!

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY

Steps:

• Roast the chicken: Preheat the oven to 425°F (220°C).
• Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
• In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
• Add the lemon quarters, onion, and garlic to the cavity of the chicken.
• To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
• Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
• Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
• Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
• Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
• Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
• Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
• Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
• Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
• Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
• Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
• Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
• Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
• Let cool for 15-20 minutes before serving.
• Enjoy!