Cooks Country Chicken Pot Pie

Must Try

Country Chef Chicken Pot Pie

How to Make the Ultimate Comfort Chicken Pot Pie and Cowboy Cookies

We fill our flakey honey crust full of chunky, all white meat chicken and vegetables in a rich, creamy sauce and bake until golden brown. The Country Chef Chicken Pot Pie has a home-made look and taste that is exactly what your customers are looking for.

Cooked to golden brown the Country Chef Chicken Pot Pie has the look of a homemade meal customers will want.

Food Service:

Item: 00325 Item: 00324 Item: 00330

Retail: Country Chef Brand

Item: 00327C Item: 00323C

Complete Pot Pie Kit

Here’s how to make additional profits with your Rotisserie Chicken! The Kit comes with complete filling with peas & carrots, 24 pie shells & tops with instruction to make 24: 14-16 oz Pot Pies. Each Kit uses the meat from 4 Roasted Rotisserie Chickens.

Item Code: 04305

Why This Recipe Works

Homemade crust always tastes best, but it isnt always easy to work with. Luckily, incorporating sour cream and egg into the dough made it remarkably malleable and easy to handle. Using rotisserie chicken streamlined the process of making t… Read More

  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • ¼ cup sugar

Tips For Making Chicken Pot Pie:

  • This recipe makes enough for about 6 servings
  • You can use any oven safe bowl for this. In the past, I’ve used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.
  • If you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.
  • Rotisserie chicken can be used instead of the roasted chicken breasts.

You May Like: Original Key Lime Pie Company

Ingredients Needed To Make Beef Pot Pie

The following list is not the complete list for this recipe so for shopping, use the printable recipe to purchase all ingredients and quantities needed-

  • Beef Chuck-eye Roast- You may substitute sirloin steak here if you like but the cost is a bit higher.
  • Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you can skip what you dont like or substitute. For instance, I love to use frozen pearl onions for the chopped onion now and then.
  • Beef broth, soy sauce, Worcestershire sauce, bay leaf, fresh thyme, all-purpose flour- these are the main ingredients, as well as the juices from the beef, that will create the delicious base for the beef and vegetables in the beef pot pie.
  • Pie crust- You may make your own pie crust or buy pre-made pie crust. The recipe only calls for crust on the top, but you can make a double crust for this beef pot pie, but I recommend blind baking or par-baking the bottom crust before filling.
  • Egg for an egg wash to provide a nice sheen to your pie crust- this is optional but nice looking.

How To Make Homemade Chicken Pot Pie:


Preheat oven to 350F degrees. Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces then set aside until you’re ready to make the filling.

For the crust: Once puff pastry is thawed, it should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry If you have a hard time opening it up, it’s not ready. Let it defrost a little longer. Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin. You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.

Place ramekins or oven safe bowls upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a ½ inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl. Set aside puff pastry circles until you are ready to assemble the pot pies.

For the filling: In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux

Slowly add in milk and keep stirring

With a brush, lightly coat the puff pastry with egg wash.

You May Like: Kermits Key Lime Pie Recipe

How To Make Homemade Beef Pot Pie

In a Dutch-oven, browning just half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches, as the original recipe from Cooks Country suggests. The juices from the browned portion of the roast will help flavor your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.

Browning the vegetables makes a nice caramelization for added flavor, cooking until soft. Key ingredients are then added for the most flavorful pot pie in case Ive failed to mention that this recipe is flavorful tomato paste, garlic and red wine . Then add good-quality beef broth, soy sauce, Worcestershire and bay leaf.

Finally, add all the beef into the mix and bake this filling in the oven for about an hour and a half or until the meat is tender.

After oven-braising the filling, remove to bowl. Then add a bit of water to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add this complex, flavorful juice to your meat filling for optimal flavor and extra moisture.

America’s Test Kitchen: Chicken Pot Pie

your typical savory chicken pot pie

Update 11-29-13: this recipe is perfect for those of you who have extra turkey from Thanksgiving leftovers where instead of chicken you use the leftover turkey for a turkey pot pie . For your turkey pot pie, you can use either the white or dark meat – either or both will work.

Recommended Reading: Marcus Lemonis Key Lime Pie

Double Crust Chicken Pot Pie

This homemade Double Crust Chicken Pot Pie is made using one of my favorite kitchen tools, my cast iron skillet. The creamy homemade base for the chicken and vegetable filling cooks to sheer perfection. Chicken and vegetables cooked between buttery pie pastry is the epitome of a downhome skillet meal.

Chicken Pot Pie Instructions

How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie
  • For Pie Dough: Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.
  • 2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.

    Pie Filling

    3. Adjust oven rack to low-center position heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

    4. Increase heat to medium-high heat oil in now-empty pan. Add onions, carrots, and celery sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken set aside.

    You May Like: The Profit Key Lime Pie Full Episode

    Saut The Leeks Onion Celery And Garlic Until Tender But Not To The Point That They Are Translucent

    Cooks country recipes chicken pot pie. Add additional salt and pepper if desired. Step 3, heat stock adding to paste slowly, stir constantly. Try it, you will not be disapointed!

    Into the bottom pie shell. 1 large egg, lightly beaten. Off heat, return shredded chicken and accumulated juices to pan.

    Step 4, when blended, beat vigorously and cook 5 minutes. Spoon chicken filling into pie crust. Roll remaining pastry and place over chicken filling.

    When chicken is cool enough to handle, remove and discard skin. You can skip this step by using precooked chicken. Preheat oven to 400° f.

    Cook and stir 3 minutes. Use fresh vegetables), chicken, and broth. In crock pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well.

    Recipes for creole fried chicken and grilled corn on the cob. Add onions and continue cooking for 2 minutes. Drizzle chicken breasts with olive oil and season with salt & pepper.

    Begin by placing 2 t of butter in a medium sized stock pot. ¼ c + 2 t butter Preheat oven to 400 degrees.

    Preheat oven to 350f degrees. Sauté bacon in a pot, then add the chicken pieces and saute until the edges start to brown. My family loves my chicken pot pie, especially my daughter rebecca!

    1 large egg, lightly beaten. Step 5, add salt and pepper. Place frozen chicken breasts into the bottom of the crock pot.

    Add the wine to deglaze. Place pot pies on baking sheet and bake until crusts. Cook & stir for 2 minutes.

    Pin on Pies

    The Best Chicken Pot Pie Dare I Say Gourmet

    Why this recipe works: Our goal was to formulate a pot pie recipe for a delicious but quick pie. For the chicken, we found that poaching boneless, skinless chicken breasts streamlined the process. It also made for tender chicken that could be shredded into irregularly shaped pieces to which the sauce clung well. As for the sauce for our chicken pot pie recipe, we preferred a milk-enriched sauce thickened with flour, which made a sauce creamy in both color and flavor.

    Serves 6 to 8

    You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you dont want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.

    Recommended Reading: Chicken Pot Pie Campbell’s Soup Recipe

    Filling Options For Homemade Beef Pot Pie

    As I mention in the ingredient list above, you can use beef chuck roast or sirloin steak for the beef pot pie. I would not change out the ingredients that create the beefy-delicious broth for this recipe, its already so good. But we all have our preferences for the vegetables that go into our pot pie- Some other ingredients that are also delicious are- diced potato or parsnip, chopped celery, pearl onions, green beans. Use what you like but try to keep the quantity of vegetables about the same as the original recipe so your meat to veggie ratio is good, and you also have plenty of thick broth to encase the filling.

    How To Make Puff Pastry Chicken Pot Pie:


    Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.

    Whisk in the flour and cook for 30 seconds, continuing to whisk.

    Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.

    Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme.

    Stir in the peas and carrots and chicken.

    Transfer the chicken mixture to an 8 by 8-inch casserole dish.

    If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about ½-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.

    Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry.

    Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle the parsley on top.


    Don’t Miss: Pinkie Pie Remote Control Scooter

    Homemade Chicken Pot Pie

    There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes ondepending on where you’re from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be this Homemade Chicken Pot Pie.

    Can Beef Pot Pie Be Made Ahead Of Serving

    Absolutely. especially if you want to make the filling ahead of time and then assemble to bake with the pie crust the day of serving. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to three months. The day of assembly, if your filling is refrigerated, no extra time is necessary for baking the pie. If you freeze the filling, I would defrost the filling in the refrigerator overnight before assembling the pie.

    Also Check: Banana Cream Pie Milkshake Sonic

    Chicken Pot Pie In A Pan

    I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! Its all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.

    Popular Recipes

    More Recipes Like This