Best 6 One And Only Chicken Pot Pie Recipes

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Welcome to the ultimate guide to creating the "One and Only Chicken Pot Pie!" You've stumbled upon a culinary adventure that will transform your kitchen into a symphony of flavors. Whether you're a seasoned cook or a novice in the kitchen, this article will equip you with all the knowledge and secrets to craft a chicken pot pie that will leave your taste buds dancing with joy. Prepare to embark on a journey of culinary exploration, where we'll uncover the perfect recipe, the essential ingredients, and the step-by-step instructions to create a chicken pot pie that will become the talk of your dinner table. So, gather your aprons, sharpen your knives, and prepare to indulge in the delightful world of chicken pot pie perfection!

Let's cook with our recipes!

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Steps:

  • Preheat your oven to 375 degrees F.
  • In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
  • In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
  • With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
  • Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY



One-skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

Steps:

  • Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
  • Preheat the oven to 400˚F (200˚C)
  • To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
  • Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams

ONE AND ONLY CHICKEN POT PIE



One and Only Chicken Pot Pie image

Easy, delicious and a family favorite, this can be modified with a gluten-free crust or rice milk to adapt to allergy needs. I use "Better than Bullion" for a healthier alternative to bullion cubes. Enjoy!

Provided by Shire Born

Categories     Pot Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1/3 cup butter
2 onions, chopped fine
1/4 teaspoon pepper
1 3/4 cups chicken broth
2 cups cooked chicken, chopped
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 bouillon cubes (see note)
2/3 cup milk
10 ounces frozen mixed vegetables
2 pie crusts

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables.
  • Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. --You can freeze at this point.-- Bake until golden brown, about 45 minutes.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

ONE-POT CHICKEN POT PIE



One-Pot Chicken Pot Pie image

Make and share this One-Pot Chicken Pot Pie recipe from Food.com.

Provided by rockinred

Categories     Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons olive oil
3/4 lb boneless skinless chicken breast, cut into bite-size pieces
2 celery ribs, thinly sliced
2 medium carrots, sliced
1 large onion, chopped
1 garlic clove, minced
2 medium sweet potatoes, peeled & cut into 1-inch cubes
2 medium turnips, peeled & cut into . 5-inch cubes
8 cups reduced-sodium chicken broth
2 sprigs thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons cornstarch
1/2 cup water
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 cup buttermilk

Steps:

  • To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
  • Add chicken & cook 5-7 minutes or until well browned.
  • Transfer chicken to small plate or bowl.
  • Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
  • Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
  • Add garlic and return chicken and any released juices to the dutch oven.
  • Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
  • Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
  • Remove bay leaf.
  • To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
  • Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
  • In a small bowl, dissolve cornstarch in water to form a paste.
  • Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
  • Drop biscuit mix by tablespoons over top of filling in dutch oven.
  • Simmer uncovered 10 minutes.
  • Cover and simmer 10 minutes longer or until biscuits are cooked through.

Nutrition Facts : Calories 360.3, Fat 12.8, SaturatedFat 1.8, Cholesterol 25.9, Sodium 729.2, Carbohydrate 42.2, Fiber 3.3, Sugar 6.1, Protein 20.1

Tips:

Use a variety of vegetables. This will add flavor, nutrition, and color to your pot pie. Some good choices include carrots, celery, onions, peas, corn, and potatoes. Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough. Make sure the sauce is thick enough. The sauce should be thick enough to coat the chicken and vegetables without being too runny. If the sauce is too thin, add a little more flour or cornstarch. Use a good quality pie crust. A good quality pie crust will make your pot pie look and taste better. You can use a homemade pie crust or a store-bought one. Brush the pie crust with milk before baking. This will help the pie crust to brown and become crispy. Bake the pot pie until the crust is golden brown and the filling is bubbly. This usually takes about 30-40 minutes. Let the pot pie cool for a few minutes before serving. This will allow the filling to set and the pie crust to cool down slightly.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning, you can have a delicious and satisfying chicken pot pie on the table in no time.

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