What To Put In Chicken Pot Pie

The Best Homemade Chicken Pot Pie

DIRECTIONS:

NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Pre heat oven to 375-degree F and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.

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A Classic Chicken Pot Pie Filling Thats Ready Fast

Were not trying to break the mold with this easy chicken pot pie recipe. Quite the opposite. We wanted to craft a homey, classic, comforting pot pie that you can make in no time flat. With a store-bought pot pie crustwe just use store-bought frozen puff pastryall youll need to do is make a filling. But, even the pot pie filling relies on some simple shortcuts to make your life just that much easier. Heres what youll need:

• Chicken! Save yourself major time by using one of those already-cooked rotisserie chickens from the grocery store.
• Vegetables! Carrots, celery, frozen peas and onions.
• Seasoning! Celery seed and garlic powdera perfectly retro combo and just right in this skillet pot pie. Salt and pepper, of course. If youd like to add it, a sprinkling of fresh thyme is nice, too.
• Liquid! Broth and milk are thickened with a little flour to make a creamy chicken pot pie sauce.

Whats The Difference Between Chicken Pot Pie And Shepherds Pie

Chicken pot pie is an American dish.

It is a type of meat pie with a top pastry pie crust, and sometimes a bottom crust.

Its a savory baked pie filled with chicken, peas, carrots, and onion in a creamy sauce.

Shepherds pie is Irish and contains lamb.

It is a meat pie with a crust or topping of mashed potato.

Its a savory baked pie filled with ground lamb , peas, carrots, and onion.

Both of these meat pies can be prepared in a variety of ways including in a skillet, over a stovetop, baked in an oven.

Chicken pot pie can also be prepared in a pie iron over a campfire.

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Place It Back In The Oven

Easy as pie!

• Use an oven thermometer to ensure the right oven temperature .
• Remove the top crust, and add a thickener to the filling , cover the pie with aluminum foil, and place it back in the oven to bake at 425 to 450 F for about 10 minutes.
• Wait until the pie cools before cutting into it. Or youll end up with a juicy, wet mess when you slice it.

Here are thickeners you can add to chicken pot pie filling:

• Instant mashed potatoes

Can you blame your oven for runny chicken pot pie?

Some ovens dont heat evenly and/or display the wrong temperature. Bad oven, bad!

Hot Tip: Try a toaster oven if your gas oven has hot spots, fluctuating temperatures, or the dial isnt accurate. Gas ovens also release moisture which can cause baking issues.

The Epic Comfort Of Chicken Pot Pie Any Night Of The Week

As hearty as the most labor-intensive of Sunday suppers, this super fast skillet chicken pot pie recipe is all bang, no buck. Our easy chicken pot pie recipe is ready in 30 minutes, and its even kind of healthy! Because this skillet pot pie recipe relies on whole milk instead of cream, and is loaded with lean chicken breast and vegetables like carrots, celery and peas, it definitely counts as a balanced meal. Sure, theres some butter in thereOK, a fair amount of butterso its not as light a rice bowl or dinner salad, but its a filling supper you can feel good about feeding your family. Especially on a dark and stormy night, when all you want is to fill those bellies with warmth and comfort.

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Wilted Kale With Bacon And Vinegar

Get your greens in with this super-quick wilted kale recipe. The recipe calls for lacinato kalealso called Tuscan, dinosaur, or black kalebut you can also use regular curly kale. Bacon, red onion, and sherry vinegar complement the kale’s flavors, while a dash of maple syrup adds a hint of sweetness.

Place The Pie In A Baking Tray And Cover The Edges With Foil

Put the pie in a baking dish. Since you are heating gradually at a medium temperature, you do not need to cut the pie into smaller pieces before heating.

The interior will undoubtedly heat up nicely. To protect those crispy edges of the pie, cover them with aluminum foil. But cover only the edges, not the whole pie.

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The Best Classic Chicken Pot Pie

The Best Classic Chicken Pot Pie Recipe Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling. Classic comfort food!

This chicken pot pie recipe is loaded with flavor. Its got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.

I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. That was easy, but it really needed some bright fresh flavors.

So, instead of making the easiest recipe, I decided to make the BEST chicken pot pie recipe.

Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that its ok to take a short-cut with the crust and use a pre-made refrigerated pie crust.

Of course, if you have the time to make your own homemade pie crust, that would be amazing too.

Whats The Best Way To Reheat Chicken Pot Pie

Once the chicken pot pie has been cut and served, I find the best way to reheat it is to cover it with aluminum foil and reheat it in the oven for 15 minutes, or until warmed through.

Usually, Ive stored the pot pie in the fridge in the same dish I baked it in. To avoid shattering my dish, I pop it into a cold oven. I set the oven to 350°F and allow the dish to warm up along with the oven. This lowers my wait time and protects my ceramic baking dishes. My 15-minute heating time begins when the oven has reached 350°F.

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What Goes In Chicken Pot Pie

Heres what goes in Chicken Pot Pie. Nothing unusual here but just a couple of comments on some of the ingredients:

• Stock powder this adds more flavour in the creamy white sauce. I like to use Vegeta which is a vegetable stock powder, but any stock powder will do vegetable or chicken

• Parmesan adds umami rather than cheesiness into the sauce. If you dont have parmesan, use about 1 1/2 cups of your favourite cheese and

• Peas are missing!

Theres no definitive way to make Chicken Pot Pie. While some choose to make it like a traditional pie with a pastry base and shortcrust topping in a pie dish, I have always and will always make Chicken Pot Pies in POTS with puff pastry lids.

Let me emphasise that in case you missed it I make Chicken POT Pie in POTS.

Truthfully though, the way I make it has nothing to do with the name. I make it in pots because its quickerand easier, and I love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and around the pots, rather than just a round piece floating on top.

Reheating Chicken Pot Pie In The Oven

If you want to reheat a chicken pot pie, always opt for an oven. It is simply the best way to achieve results as close as possible to the original taste in the beginning.

We know that the oven is not the most practical when you are in a hurry, and even if you have fewer pieces of pie, it is not the most cost-effective, but it will certainly give the finest results.

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Make Chicken Pot Pie Soup

The best kind of mess.

Watery chicken pot pie fillings make great soup.

This is the one time youll want to make a baking mistake.

Heres the clever chicken pot pie soup recipe:

Ingredients

• 1/4 cup chopped fresh parsley leaves
• Chicken pot pie, chopped

Instructions

Overview: How To Make Double Crust Chicken Pot Pie

For the full recipe and lots of step-by-step photos to walk you through the process, scroll to the bottom of this page.

Craving a different variation? This biscuit vegetable pot pie isnt your typical classic pot pie recipe, but its quicker and easier.

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How Do I Prevent A Potpie Crust From Getting Soggy

• For a single-crust pie, prebake the crust before filling.
• Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
• Pour the filling into the crust while its still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
• Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.

Chicken Pot Pie Easy Freezer Meal Recipe

Ever wonder what to cook especially on those cold, winter nights when nothing really sounds good? Something warm, creamy and delicious is exactly what you will get with this one! Chicken pot pie, and for the kids that aren’t vegetable lovers, it’s easier to sneak those in to a dish like this, disguised with chicken and a flaky crust!

Chicken Pot Pie

I got this recipe from my college roommate and have yet to find a better pot pie! The crust recipe is also great for dessert pies prep and freeze a yummy apple pie while your at it!

At home with the kids?

INGREDIENTS

1 cup sliced carrots

1 lb chicken, cooked and sliced

salt and pepper to taste

Pie crust, top and bottom

DIRECTIONS

Pre-cook and slice chicken and carrots.

Melt butter in a large pot over the stove on medium heat. Add diced celery and onion. Cook until desired tenderness.

Add flour until well-coated, then quickly add chicken broth before the flour mixture starts to burn. Stir until mixture thickens to desired thickness, adding more flour if needed.

Add sage, salt and pepper. Add corn, peas, carrots and cooked, sliced chicken.

Mix until well combined and all ingredients are heated through.

Place bottom pie crust in a baking dish and pour in the pot pie mixture. Add the top crust and pinch the two crusts together to help keep the pie from boiling over.

Wrap in foil and store in the freezer until ready to use.

Cooking:

Let pot pie thaw in fridge before cooking.

Let cool 10-15 minutes before serving.

If baking frozen:

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How To Make Chicken Pot Pie:

• Melt butter in a large skillet.
• Add chicken, carrots, celery, and onion.
• Add salt, garlic powder, dried thyme, and pepper.

• Cook for 8-10 minutes.

• Stir in cream until smooth.

• Stir in chicken broth until smooth.
• Cook until bubbling and thick.
• Add peas and parsley to the filling.

• Cool.
• Fit the bottom pie crust into a pie plate.
• Spoon the creamy filling into the bottom crust.

• Place the top crust over the filling.
• Seal the edges of the crust and cut slits in the top crust.
• Place the pie on a baking sheet .

• Bake.

Sauted Green Beans With Bacon

Simplify your old, fussy sautéed green beans recipe with this simple take on the popular vegetable dish. This low maintenance side only calls for three ingredients for a recipe that couldnt be any easier. Chopped green onions give the dish a crisp pop of freshness, while rich bacon drippings coat the green beans in a salty, savory flavor thats simply irresistible. From the picky-eaters to the plate-fillers, everybody will love this sautéed green beans recipe.

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Tips For Making Chicken Pot Pie

This is a pretty straight forward recipe, especially when made you make individual Chicken Pot Pies like Ive done. I only have 2 tips to ensure you nail The Pot every single time:

• Thicken filling to desired consistency before putting it in the pots. The sauce wont thicken at all once the lid is on. So keep cooking until the sauce is a nice creamy consistency and not watery. Nobody likes a watery pie filling!

• Cool filling before topping with puff pastry. Hot filling = melts butter in pastry that creates layers = less puff.

That moment with this Chicken Pot Pie comes out of the oven, all golden and puffed up, and you know that under that buttery lid the creamy filling is bubbling away with the tender chicken and the vegetables and it just smells so amazing

.and THEN you crack through that almost impossibly flaky crispy puff pastry to reveal the piping hot creamy filling, and you blow furiously on it, trying to cool it down as quickly as you can so you can shovel a huge spoonful in your mouth without giving yourself 2nd degree burns.

I shouldnt even joke about that. Ive lost count of the number of times Ive burned my mouth with Chicken Pot Pie. Nagi x