Best 3 Ultimate Chicken Pot Pie Recipes
Indulge in the comforting goodness of the ultimate chicken pot pie, a classic dish that exudes warmth and flavor. This hearty and delectable pie features a golden, flaky crust encasing a savory filling of tender chicken, a medley of vegetables, and a creamy, flavorful sauce. The combination of textures and flavors in this dish is simply irresistible. Whether you're seeking a comforting meal on a chilly evening or a delightful centerpiece for your next gathering, this ultimate chicken pot pie promises to satisfy and impress. Explore our collection of recipes to find the perfect variation that suits your taste and dietary preferences. From classic chicken pot pie to variations with a twist, such as a vegetarian pot pie or a creamy chicken and wild rice pot pie, we have something for everyone.
Let's cook with our recipes!
THE ULTIMATE CHICKEN POT PIE
Yield Serves 6
Number Of Ingredients 13
Steps:
- 1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
- 2. Bake for 25 minutes. Remove the aluminum foil.
- 3. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- 4. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
- 5. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
- 6. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
- 7. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
ULTIMATE CHICKEN POT PIE
A mouth-watering mixture of creamy chicken and veggies bubbles underneath a golden brown biscuit topping.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently.
- In medium bowl, stir remaining ingredients until well blended. In ungreased 2-quart casserole, spread chicken mixture. Pour batter over chicken mixture.
- Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 390, Carbohydrate 25 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 1 g
ULTIMATE CHICKEN POT PIE
I have been making this awesome Chicken Pot Pie for years and it is so easy. I found it in the Campbell's Kitchen and it uses leftover chicken and vegetables. So enjoy this comfort food.
Provided by Donna Geuder
Categories Savory Pies
Time 1h45m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 degrees F.
- 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
- 3. Bake for 25 minutes. Remove the aluminum foil.
- 4. Heat the butter in a 12-inch skillet over medium heat. Add the carrots, onions and mushrooms and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 3 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- 5. Stir in the mustard, thyme, black pepper, chicken, peas and 3 tablespoons parsley. Remove the skillet from the heat.
- 6. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
- 7. Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Sprinkle with the remaining parsley. Place the casserole onto a baking sheet.
- 8. Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Tips:
- Use a variety of vegetables. This will give your pot pie a more flavorful and colorful filling.
- Don't overcook the chicken. Overcooked chicken will be tough and dry. Cook it just until it is cooked through.
- Make sure the sauce is thick enough. A thin sauce will make your pot pie watery. If the sauce is too thin, add a little more flour or cornstarch.
- 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 variations.
Conclusion:
Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. With a little planning and effort, you can make a delicious and hearty chicken pot pie that your family and friends will love.
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