How To make Chicken Potpies
pastry for double crust pie 1 package frozen peas & carrots (10 oz)
1/2 cup onion
chopped
1/2 cup fresh mushrooms :
chopped
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked chicken or turkey :
cubed
1/4 cup snipped parsley
1/4 cup pimiento -- chopped
Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7 1/2 X 2" baking dish).
Roll pastry into a 15 X 10" rectangle. Cut into six 5" circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9" rectangle. Place over the 12 X 7 1/2 X 2" baking dish). Flute edges of pastry and cut slits in the top for steam to excape. Bake in a 450F degree oven for 12-15 minutes or till pastry is golden brown.
Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or baking dish. Bake in a 400F degree oven about 15 minutes or till biscuits are golden.
How To make Chicken Potpies's Videos
Chicken Pot Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chicken Pot Pie. A nice thick layer of buttery crisp pastry covering a rich and creamy filling full of bite sized pieces of roasted chicken and sautéed vegetables. That is my idea of the perfect Chicken Pot Pie.
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Classic Turkey Pot Pie | Pillsbury Recipe
Have some leftover turkey hanging around from Thanksgiving? Use it to make this easy pot pie!
Recipe:
Homemade Chicken Pot Pie!! How to Make Pot Pie Recipe
Learn how to make one of the most comforting of all comfort food recipes of all time...chicken pot pie! Perfect for Sunday dinner on a cold winter weekend! Although this recipe takes some time, it's so worth it. Perfect for leftover roasted or rotisserie chicken, this pot pie has potatoes and vegetables in a creamy gravy all packed into a flaky double pie crust.
What you'll need:
approx. 3 cups of shredded cooked chicken
1 medium russet potato, cubed and cooked
1 stick (8 Tbsp) butter
1/2 medium yellow onion, chopped
1/2 cup all purpose (plain) flour
2 cups (or a 15 oz. can) chicken broth/stock
1 cup whole milk
1 tsp seasoned sale**
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried thyme leaf
1 1/2 cups frozen peas and carrots
2 pie crusts (top and bottom)
1 large egg
-In a large pot over medium high heat, melt butter.
-Add onions and cook just until soft and translucent, about 3 minutes. Add in flour, stir and cook for about 30 seconds.
-Slowly add in chicken broth while stirring to prevent lumps. Then add in milk, seasoned salt, black pepper, garlic powder and thyme leaf. Stir to combine and bring to a boil.
-Once boiling and thickened, turn off heat and add in chicken, cooked potato and frozen peas and carrots. Gently stir to combine.
-Pour into 9 cake plate lined with a pastry pie crust, top with second pie crust and crimp edges.
-Make an egg wash with 1 large egg mixed with 1 tsp water and with a pastry brush, brush top of pot pie.
-Bake in a preheated 375*F oven for 45-60 minutes or until golden brown.
-Remove from oven and let rest 10 minutes before serving.
-Serves 6-8. Enjoy!
Seasoned salt recipe:
2 Tbsp salt
2 tsp white sugar
1 1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp onion powder
1/4 tsp garlic powder
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How To Make Chicken Pot Pie - Homemade Pot Pie Recipe #MrMakeItHappen #PotPie #ComfortFood
It's the day after Thanksgiving and hopefully we have a fridge full of leftovers. If you're like me though, you get tired of leftover turkey and chicken really quickly lol. Here is a fantastic way to repurpose some of your Thanksgiving leftovers. But of course, you don't need to wait until the holidays to make this recipe - this one is great all year! Enjoy.
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Shopping List:
1 diced yellow onion
1 cup diced celery
1 cup peeled and diced carrots
1 cup frozen peas
1 cup diced bella mushrooms
6 tbsp butter
1/3 cup flour
2 cups chicken stock
1/2 cup heavy cream
1 tbsp better than bouillon chicken base
1 tsp each Worcestershire sauce and Soy Sauce
1 egg or 2 tbsp melted butter (to brush pie crust)
1 tbsp garlic paste
2 premade pie crusts
salt, pepper, cayenne, italian seasoning (season to taste)
Directions:
Preheat oven to 425 degrees. Prep veggies
You can use leftover turkey or roasted chicken - or just purchase a rotisserie chicken. Remove meat from skin and chop into bite sized pieces.
Add 6 tbsp butter to dutch oven or soup pot and melt. Add 1 tbsp chicken base and then add carrots. Cook carrots for 4-5 minutes to give them a head start. Next, add remaining veggies (except the peas, save them for last). Cook for 5-6 minutes or until the veggies start to become tender.
Next, add flour and stir constantly. Cook 2-3 minutes to remove raw flour taste. Add chicken stock and bring to a boil and then reduce to a simmer. Add heavy cream and simmer. Should become thick gravy consistency. Season to taste!
Next, add in chicken or turkey and frozen peas. Stir to combine. Ensure mixture is seasoned to your preference and set aside to cool a bit.
Prep your store bought pie crust per package instructions. (allow to sit out on the counter for about 15 minutes before using). Dust your counter or cutting board with a little flour and then add your pie crust. Roll with rolling pin until even. Add your pie crust to your pie pan or casserole dish - forming to the sides of the dish.
Add your pot pie filling and then add your second pie crust to the top. Tuck the top crust behind the bottom crust and pinch/crimp the edges.
Cut a 4-5 slits into the middle gently to allow steam to release while cooking. Brush the top crust with the beaten egg so that it browns nicely. Bake for 30-40 minutes or until golden brown. Rest for 15 minutes before serving.
How To Make CHICKEN POT PIE | Quick & Easy Pot Pie Recipe
Today I'm going to show you how I make Chicken pot pie made with cream of chicken soup. This pot pie recipe is a quick & easy dinner idea for any week day or night. Grab your ingredients and cook along with me. Enjoy!
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Ingredients you'll need:
• 1 - 9 Inch Frozen Deep Dish Pie Shell (THAW BEFORE ADDING INGREDIENTS)
• 1 - 9 Inch Pillsbury Refrigerated Pie Crusts (FOR TOP OF PIE) (Any Brand will work)
• 1 1/2 - 12.5oz Cans Chunky Chicken (DRAINED) You could also use Rotisserie Chicken if Desired
• 2 - Cups Mixed Vegetables (DRAINED) Any Brand Will Work
• 1 1/2 - Cups Condensed Cream of Chicken Soup
• 1/2 - Teaspoon of Pepper
• 4 - Teaspoons butter
Instructions:
• Preheat oven to 375 degrees
• Mix chicken, vegetables, cream of chicken soup & pepper in a medium mixing bowl
• Add mixed ingredients to thawed pie shell
• Add butter to top of pie mixture
• Add Pillsbury pie crust to top of pie
• Mash pie shells together with a fork
• Remove access pie crust from sides of pie
• Cut slits on top of pot pie to vent steam while baking
• Bake at 375 degrees until top is brown & heated thoroughly (Approximately 45-60 minutes - depending on your oven)
• Serve immediately or until you're ready to eat
ENJOY!
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#chickenpotpie #potpie #chickenpierecipe #chickenpie #chickenrecipe
Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. It’s the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
RECIPE:
Pie Crust Recipe:
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