Best 7 Chick Chick Chicken Pot Pie Ala Vashon Recipes

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Looking to tantalize your taste buds with a comforting and flavorful dish? Look no further than the delightful "Chick Chick Chicken Pot Pie ala Vashon". This culinary creation is a symphony of flavors, textures, and aromas that will transport you to a world of pure culinary bliss. Get ready to embark on a culinary journey with this delightful recipe that will surely become a favorite in your kitchen.

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

CHICKEN POT PIE ALA WELLINGTON



Chicken Pot Pie Ala Wellington image

I really wanted to make a pot pie, but I was feeling lazy and I needed to use my chicken and puff pastry, so I borrowed heavily from Kittencal's http://www.recipezaar.com/149540 "Chicken Wellington" recipe and came up with this.

Provided by Allan Lee

Categories     Savory Pies

Time 50m

Yield 4 Halves, 4 serving(s)

Number Of Ingredients 13

4 chicken tenderloins
2 sheets puff pastry
1 large idaho potato, Cubed
10 baby carrots, Sliced
1/4 lb mozzarella cheese, Cubed
1 garlic clove
1 (4 ounce) can of chopped portabella mushrooms, pieces
1 tablespoon butter
spicy mustard
salt
pepper
rosemary
1 cup egg wash

Steps:

  • Begin thawing your puff pastry for around 20 minutes.
  • Chop your potato, carrots and mushrooms so that they're ready to use.
  • Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
  • Preheat your oven to 375.
  • Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
  • In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
  • Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
  • Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
  • Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
  • Let sit for 10 minutes and then enjoy!

Nutrition Facts : Calories 874.4, Fat 56.1, SaturatedFat 17.4, Cholesterol 30, Sodium 530.4, Carbohydrate 75.8, Fiber 4.8, Sugar 3.6, Protein 18.1

CHICKLESS POT PIE



Chickless Pot Pie image

Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

Steps:

  • Preheat the oven to 425 degrees F.
  • In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
  • In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
  • Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams

CHEESEBURGER CHICKPEA SKILLET



Cheeseburger Chickpea Skillet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups)
Two 15-ounce cans chickpeas, rinsed and drained
One 14-ounce can crushed tomatoes
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup ketchup
2 tablespoons spicy brown mustard
1 tablespoon tomato paste
1 1/2 cups vegetable stock
3 cups broad egg noodles (4 ounces)
2 cups grated Cheddar (8 ounces)

Steps:

  • In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
  • In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
  • Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY



Veggie-Packed Chickpea Pot Pie Recipe by Tasty image

Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 22

5 medium potatoes, peeled and diced
4 tablespoons olive oil, divided
1 medium onion, minced
2 cloves garlic, minced
2 stalks celery, chopped
1 cup frozen corn
1 cup broccoli
2 carrots, diced
1 cup mushroom, quartered
1 cup canned chickpea, drained and rinsed
½ cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste
2 tablespoons flour
2 cups vegetable stock
¼ cup nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust

Steps:

  • Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  • Drain the potatoes in a colander.
  • Divide the potatoes into two medium bowls and mash half of them. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  • Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  • Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  • Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  • Remove the rosemary and thyme sprigs.
  • Sprinkle the flour over the vegetables and mix well.
  • Pour in half of the vegetable stock and stir.
  • Add the nutritional yeast and stir well.
  • Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  • Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  • Add the diced potatoes and stir.
  • Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  • Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  • Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  • Preheat the oven to 350°F (180°C).
  • Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  • Brush the top of the dough lightly with the oil-soy milk wash.
  • Make a small X-shaped incision on the top of the crust.
  • Bake for about 45 minutes or until the pie crust is golden.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams

QUICK CHICK



Quick Chick image

Chicken simmered with celery, onion, mushrooms and soy sauce. This is a quick meal my kids have always called 'popcorn' chicken. Serve with rice, if desired.

Provided by Kathy Miller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 7

½ tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup chopped celery
2 onions, sliced, separated into rings
1 (4.5 ounce) can mushrooms, with liquid
2 tablespoons soy sauce
1 teaspoon vegetable oil

Steps:

  • Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 8.2 g, Cholesterol 34.2 mg, Fat 3.8 g, Fiber 2.2 g, Protein 15.5 g, SaturatedFat 0.6 g, Sodium 649.4 mg, Sugar 3.6 g

DELIGHTFUL CHICK POT PIE



Delightful Chick Pot Pie image

Make and share this Delightful Chick Pot Pie recipe from Food.com.

Provided by nochlo

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup russet potato, diced
1 large sweet onion, diced
1 cup celery, diced
1 cup carrot, diced
1 ear of corn, cooked
1/3 cup melted margarine
1 teaspoon garlic powder
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon black pepper
1 teaspoon salt
2 pie crusts
4 cups chicken, cooked and chopped
1 tablespoon margarine, melted

Steps:

  • Preheat oven to 400.
  • Cut the corn off the cobb, set aside.
  • Saute onions, celery, carrots, and potatoes in margarine for about 10 minutes.
  • Add flour to mix, stirring well cooking about 1 minute stirring constantly.
  • Combine the broth and the half/half.
  • Stir in the vegetable mix slowly.
  • Bring heat to medium stirring constantly until very thick and bubbly.
  • Add in corn, salt, pepper, garlic powder, and chicken, stir well.
  • In a 9 inch pie pan, lay down 1 crust, fill with mixture and then cover with the other crust. Spread melted margarine over the top crust.
  • Cut several slits in the top to allow the steam inside to escape.
  • Bake 35-45 minutes or until a nice golden brown.

CHICK, CHICK, CHICKEN POT PIE ALA VASHON



Chick, Chick, Chicken Pot Pie ala Vashon image

This is especially to make Doreen Fish smile. The crust portion of this recipe is from Anne Burrell's Autumn Pot Pie recipe from Food Network, but with a minor twist... The sauce portion of the recipe is my own. Easy and quick to make even after a hard day's work. That being said, this sauce is one of those that you can tweak to your heart's content. Hub-E deemed it one of the best pot pies I've made in a good long while. Enjoy!

Provided by LeAnna Lyons @Eurolyons

Categories     Chicken

Number Of Ingredients 20

FOR THE CRUST
1 1/2 cup(s) all purpose flour
1 stick(s) butter, cut into small cubes (pea-sized)
8 ounce(s) cream cheesed, cut into small cubes (pea-sized)
1 pinch(es) salt
1 teaspoon(s) rosemary, dried
1 teaspoon(s) sage, dried
1 - egg yoke
1 tablespoon(s) ice cold water
FOR THE SAUCE
1 to 2 tablespoon(s) butter
1 to 2 tablespoon(s) flour
1 pinch(es) pepper
1 1/2 cup(s) water
2 - chicken bouillon cubes
4 to 6 ounce(s) chicken, cooked and diced (can be left over or canned)
1 to 1 1/2 cup(s) frozen veggies (or veggies of your choice)
1 pinch(es) celery powder or celery salt
1 pinch(es) garlic powder
1 tablespoon(s) onion flakes, dehydrated

Steps:

  • For the pie crust: (Note: I use a pastry cutter when making my pie crust, but if you use a food processor, that's fine, pulse until mixture resembles cornmeal or Parmesan cheese.) Put flour, butter and cream cheese in a bowl, and cut with pastry cutter until it resembles corn meal or Parmesan cheese. If it's a little too wet for your liking, add a little more flour (but not too much.) Add rosemary and sage and stir.
  • Add egg yoke and the ice water and work until it forms a ball.
  • Put out on a floured surface and knead to make sure everything combines well. If you are making 2 individual pot pies, divide dough in half, form into a disk, wrap one in plastic and put in freezer for a future use. For the one you will use, roll out to fill two individual ramkins or small pot pie tins. I have started rolling out two pieces, one for each pie, and then laying the crust inside, letting one end lay outside the pan, once filled with sauce, I flip the crust over the works. I don't bother to crimp the edges and this way it has it's own vent. Anyway, once you have the dough rolled out and situated in the ramkins or pie tins, set aside.
  • For the Sauce: In a medium pan, melt butter, add pepper, and the flour and whisk together and let cook for one to two minutes...do not it the roux burn. Add water and the bouillon cubes. Whisk. Once thickened, add chicken and veggies and stir. Add the celery powder or celery salt and garlic powder and stir.
  • Ladle sauce into pies, and top with crust or flip over the crust. Place on cookie sheet and bake at 375 degrees F for 45 minutes or when bubbling and crust is brown.
  • OPTION: You can do an egg wash over the crust with 1 egg and 2 teaspoons water and whisked.

Tips:

  • Use a variety of vegetables in your pot pie. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different herbs and spices. A little bit of thyme, rosemary, or sage can go a long way.
  • If you're short on time, you can use a store-bought pie crust. Just be sure to pre-bake it according to the package directions.
  • To make sure your pot pie is cooked through, insert a knife into the center of the filling. If the knife comes out clean, the pot pie is done.
  • Let the pot pie cool for a few minutes before serving. This will help the filling to set and prevent it from becoming runny.

Conclusion:

Chicken pot pie is a classic comfort food that's perfect for a cold night. It's easy to make and can be tailored to your own taste. Whether you like your pot pie with a creamy or flaky crust, or with a variety of vegetables and herbs, there's a recipe out there for you. So next time you're looking for a hearty and satisfying meal, give chicken pot pie a try.

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