Best 5 Hearty Chicken Pot Pie Recipes
Indulge in the warmth and comfort of a hearty chicken pot pie, a culinary masterpiece that effortlessly blends tender chicken, a medley of vegetables, and a golden, flaky crust. Embark on a culinary adventure as we explore the art of crafting this classic dish, delving into the secrets of creating the perfect filling, crafting a flaky crust that shatters upon the first bite, and mastering the techniques that elevate this humble dish into a feast for the senses. Whether you prefer a classic version or have a taste for something unique, this article will guide you through the process of creating a hearty chicken pot pie that will tantalize taste buds and warm hearts.
Here are our top 5 tried and tested recipes!
GLUTEN-FREE HEARTY CHICKEN POT PIE
Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
- In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g
HEARTY CHICKEN POT PIE
Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
- Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
NIKKI'S HEALTHY BUT HEARTY DOUBLE CRUSTED CHICKEN POT PIE
This is a HEALTHY version of a full fat chicken pie recipe. Not that your tongue (or your belly!) will be able to tell a difference!
Provided by nmlawrence
Categories Pot Pie
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain carrots and peas. Set aside. Defrost chicken until warm. Set aside.
- Heat oven to 375°F In 2-quart saucepan, mix flour, cornstarch, salt, bouillon cubes, pepper, and milk with a wire whisk until blended. The bouillon cubes may take a while to dissolve. That's okay. Next stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
- Stir in soup and sour cream. Add chicken and vegetables; mix well. Cook, stirring frequently, until thoroughly heated.
- Unroll 1 pie crust and fit the bottom and sides of a greased 2-quart round casserole. You may have to use a rolling pin to make the crust larger. Use a basting brush to lightly coat the crust with the egg whites. Pour the mixture into the casserole dish and distribute evenly. Next, unroll second pie crust and place over hot filling. Seal edges of the 2 crusts together and flute as desired. Brush the remainder of the egg whites on the top crust. Cut a small 'X' in the center of the top crust.
- Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
HEARTY CHICKEN POT PIE
Who wouldn't love a good chicken pie? I got this recipe from Creative Cook's Kitchen. I have been using their recipes for years and this is a very good one.
Provided by Tisy Adams
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Making the crust:.
- In a large bowl, combine flour and salt.
- Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
- Beat together 1 egg and water.
- Add to flour mixture; mix until a soft dough forms.
- Shape into a disk and wrap in plastic wrap; chill for 1 hour.
- Making the filling:.
- Preheat oven to 400 degrees.
- In a large skillet, melt butter over medium heat; add onion and thyme.
- Saute for 5 minutes.
- Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
- Whisk until thick.
- Add carrots, peas and chicken to cream mixture; mix well.
- Pour into a 6 inch deep-dish pie pan.
- On a lightly floured surface, roll out dough into a 12 inch circle.
- Place on top of filling; trim excess dough.
- Flute edges of pie.
- Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
- Lightly beat remaining egg.
- Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.
HEARTY CHICKEN POT PIE
Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
- Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
Tips:
- To save time, use a store-bought pie crust or refrigerated crescent roll dough.
- For a creamier filling, use half-and-half or heavy cream instead of milk.
- Add a splash of white wine or chicken broth to the filling for extra flavor.
- Customize the vegetables in the filling to your liking. Some good options include carrots, celery, peas, and corn.
- If you're using frozen vegetables, be sure to thaw them before adding them to the filling.
- Don't overcook the chicken. It should be cooked through but still tender and juicy.
- To make sure the filling is thick and creamy, use a cornstarch or flour slurry.
- For a golden brown crust, brush the top of the pie with an egg wash before baking.
- Let the pie cool for at least 15 minutes before serving. This will help the filling to set.
Conclusion:
Chicken pot pie is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be customized to your liking. With these tips, you can make a delicious and hearty chicken pot pie that your family and friends will love.
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