Best 2 Valeries Chicken Pot Pie From Womans Day Mag Recipes

Indulge in a delightful culinary journey with Valerie's Chicken Pot Pie, a heartwarming classic from Woman's Day Magazine. This comforting dish promises a symphony of flavors, textures, and aromas that will tantalize your taste buds. Discover the secrets behind this timeless recipe, along with variations that cater to diverse dietary preferences and culinary adventures. From the traditional chicken pot pie brimming with tender chicken, savory vegetables, and a creamy sauce enveloped in a flaky crust, to the vegetarian delight featuring an array of garden-fresh vegetables, and the gluten-free version that caters to those with dietary restrictions, this article offers a pot pie experience for every palate. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN POT PIE

Chicken Pot Pie image

This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.

Provided by Food Network Kitchen

Categories main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
1 stick cold unsalted butter, cut into small cubes
1 teaspoon apple cider vinegar
2 to 4 tablespoons ice water
1 large egg
5 cloves garlic, 2 crushed and 3 minced
1 fresh bay leaf
1 wide strip lemon peel
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 1/2 pounds skinless, boneless chicken breasts and thighs (about 2 breasts and 2 thighs)
4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 russet potato, diced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1/2 cup frozen peas

Steps:

Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

VALERIE'S CHICKEN POT PIE, FROM WOMAN'S DAY MAG.

Valerie's Chicken Pot Pie, from Woman's Day Mag. image

This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.

Provided by Vals Home

Categories Savory Pies

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken meat, cooked and chunked or shredded
1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
1 (10 ounce) box frozen mixed vegetables, thawed
1/2 medium potato, diced. (or more if you like)
1/2 cup milk
1/4 cup chopped fresh parsley
2 teaspoons herbes de provence
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (15 ounce) box refrigerated ready-to-use pie crusts

Steps:

Heat oven to 425°F
Boil vegetables in a small sauce pan for about 10 minutes.
Whisk together soup, milk, herbs, salt and pepper.
Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
Line a 9-in. pie plate with 1 crust.
Add filling.
Top with other crust; fold edges under and crimp. Cut slits in top to vent.
Bake 25 to 30 minutes until pastry is golden and filling is hot.

Tips:

Use a combination of dark and light meat chicken for a more flavorful pot pie.
Don't overcook the chicken, or it will become tough and dry.
Use a good quality pie crust, either homemade or store-bought.
Trim the excess fat from the chicken before cooking.
Use fresh vegetables for the filling, such as carrots, celery, and onions.
Season the filling generously with salt and pepper.
Add a splash of white wine or chicken broth to the filling for extra flavor.
Don't overfill the pie crust, or the filling will bubble over.
Bake the pot pie until the crust is golden brown and the filling is bubbling hot.
Let the pot pie cool for at least 15 minutes before serving.

Conclusion:

Valerie's Chicken Pot Pie is a classic comfort food dish that is perfect for a family meal. The combination of tender chicken, flavorful vegetables, and creamy sauce is sure to please everyone at the table. With a few simple tips, you can easily make this delicious dish at home.