Best 6 Southern Living Chicken Pot Pie Recipes

DOUBLE-CRUST CHICKEN POT PIES RECIPE

Steps:

• Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.
• Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken; cook until done, 5 to 6 minutes per side. Remove from pan; let stand 10 minutes. Shred the chicken.
• Add remaining 6 tablespoons butter to skillet. Add mushrooms; cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet; cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.
• Whisk together flour and ½ cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock; bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.
• Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 ½-inch round. Fill each ramekin with about ¾ cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 ½-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.

OLD-FASHIONED CHICKEN POT PIE RECIPE

Steps:

• Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
• With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
• Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

SKILLET CHICKEN POT PIE

Steps:

• Prepare Filling: Preheat oven to 350°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
• Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce.
• Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
• Whisk egg white until foamy; brush top of piecrust with egg white. Cut 4 to 5 slits in top of pie for steam to escape.
• Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.
• TRY THIS TWIST!
• Chicken Pot Pie with Bacon-and-Cheddar Biscuits: Omit piecrusts and egg white. Preheat oven to 425°. Prepare Chicken Pie Filling as directed through Step Spoon filling into a lightly greased 13- x 9-inch baking dish. Cut 1/2 cup cold butter into 1/2-inch cubes. Cut butter cubes into 2 cups self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add 3/4 cup (3 oz.) shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 Tbsp. chopped fresh chives, and 1 cup whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.
• Hands-on time: 50 min.; Total time: 1 hr., 30 min.

CHICKEN POT PIE SOUTHERN LIVING RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 375. melt butter in a large skillet over medium heat, add leeks, and saute 3 minutes. Sprinkle with flour, cook, stirring constantly, 3 minutes. Whisk chicken broth bring to a boil, whisking constantly. remove from heat and stir in chicken and next 5 ingredients. 2. roll each pastry sheet into a 12 in by 10 inch rectangleon a lightly floured surface. Fit 1 sheet into a 9 inch deep dish pie plate. Spoon chicken mixture into pastry. Place remaining pastry sheet over top in opposite cirection of bottom sheet, fold edges under and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 tbsp of water and brjush over top of pie. 3. Bake at 375 on lower oven rach for 55 to 60 minutes or until browned.

SOUTHERN CHICKEN POT PIE

Steps:

• Preheat oven to 450.
• Peel and cube potatoes and cube chicken breast.
• Saute onion and garlic in 1 tablespoon of butter.
• While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
• When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
• In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
• While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
• When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
• Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
• Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.

CHICKEN POT PIE (SOUTHERN LIVING '70'S)

Steps:

• Make a roux with the melted butter and flour; cook 1 minute stirring constantly.
• Add chicken broth, salt and pepper; cook until thickened and bubbly. Add chicken, eggs, vegetables and mix.
• Spoon mixture into a greased 12x8x2 baking dish. Put on crust and brush with egg/water mixture. Cut slits in the crust.
• Bake at 400 degrees for 35-40 minutes or until golden .