CHICKEN POT PIE WITH POTATOES

CHICKEN POT PIE WITH POTATOES
A great chicken pot pie recipe to try !
Chicken Pot Pie RecipesIngredients
• 1/2 recipe basic crust
• 1 large potato, peeled and cut into small cubes
• 2 carrots, peeled and cut into small chunks
• 2 tbsp. salted butter
• 1 chicken stock cube
• 2 tbsp. all-purpose flour
• 2 1/4 cups whole milk
• 1/2 cup frozen peas
• 2 cups cooked chicken
• freshly ground black pepper, to taste


Chicken Pot Pie Recipe Instructions :
Preheat the oven to 375°F (190°C).

Place the potato and carrots in a saucepan filled with water. Bring to a boil and cook the vegetables for 5 to 10 minutes, until tender but not soft. Remove from heat, drain, and set aside.

In a medium saucepan, melt the butter with the chicken stock cube. Use a wooden spoon to break up the cube. When the butter has melted and the mixture is smooth, add the flour, stirrin to form a smooth paste. Cook over low heat for a minute. Remove from the heat and add the milk, stirring constantly. When the mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce thickens. Remove from the heat.

Stir in the cooked vegetables, frozen peas, and chicken, and season with pepper.
Butter a 9-in. (23-cm.) pie plate and pour in the chicken mixture.
Roll out the pastry dough into a 10-in. (25-cm.) round. Moisten the edge of the pie plate with milk or water. Place the crust over the chicken mixture, pressing the edge down on the pie plate to seal, crimp decoratively, and make 4 to 6 slits in the crust.

Bake for 30 minutes or until the filling is hot and the crust is golden brown.
Refrigerate any remaining pie for up to 3 days.The chicken pot pie recipe is ready..enjoy it !
chicken-pot-pie-with-edamamel

CHICKEN POT PIE with RICE

CHICKEN POT PIE with RICE
A great chicken pot pie recipe to try !
Ingredients
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/3 cup flour
• 2 14-1/2-ounce cans chicken broth
• 1 16-ounce package mixed frozen vegetables
• 3 cups cooked rice
• 2 cups cooked chopped chicken
• 1/2 cup chopped fresh parsley
• 1 1/2 cups baking mix**
• 3/4 cup buttermilk**
• 1/2 cup finely chopped green onions


INSTRUCTIONS
Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole.

Combine baking mix, buttermilk and green onions in medium bowl. Genty stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Or top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
The chicken pot pie recipe is ready...enjoy it !
pepperidge-farm-chicken-pot-pie recipe

Curry Chicken Pot Pie

Curry Chicken Pot Pie
An amazing chicken pot pie recipe to try ! Nice !
INGREDIENTS

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry

INSTRUCTIONS

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. The chicken pot pie recipe curry is ready to serves 6 to 8 persons. Enjoy it !