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Creamy Chicken Pie recipe

Creamy Chicken Pie recipe


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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Chicken and vegetable pie

A wonderful chicken pie dish. Serve with steamed vegetables.


Quebec, Canada

9 people made this

IngredientsServes: 4 - 6

  • Marinade
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon cornflour
  • 1 teaspoon oil
  • 450g skinless, chicken breast fillets, sliced
  • 4 potatoes, peeled, cut into chunks
  • 50g butter
  • 75ml milk
  • 1 tablespoon oil
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • Sauce
  • 1/3 (295g) tin cream of mushroom condensed soup
  • 4 tablespoons milk
  • 250ml water
  • 2 tablespoons melted butter
  • 2 tablespoons cornflour, mix with 2 tablespoons water

MethodPrep:15min ›Cook:35min ›Extra time:20min marinating › Ready in:1hr10min

  1. In a bowl, mix together white pepper, salt, cornflour and oil to make the marinade. Pour over the chicken, turn to coat, let sit for 20 minutes.
  2. Meanwhile boil the potatoes for 30 minutes. Drain well. Add 50g butter and 75ml and mash well.
  3. In a small bowl, mix together the soup, milk, water and butter. Set aside.
  4. Pre-heat the oven to 250 C / Gas 9.
  5. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with salt for 2-3 minutes. Add the chicken and stir-fry for 3-4 minutes. Stir in the sauce and heat through, 1-2 minutes.
  6. Whilst stirring, slowly add the cornflour slurry until the sauce is thickened. Pour into a baking dish and cover with the mashed potatoes.
  7. Bake in the pre-heated oven for 15 minutes or until golden on top. Serve hot.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Something else.had to guess when to put chicen in stir fryed it after onion for a couple of mins then added the sause-27 Jul 2010


Scroll to the bottom for the printable version of this recipe!

Ingredients

  • 1 can of 8 biscuits (use 2 cans if you want more breading)
  • 2 Tablespoons unsalted butter
  • 4 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 2 cups milk
  • 2 10.5 ounce cans of cream of chicken soup
  • 2 Tablespoons unsalted butter (melted)
  • 1/2 teaspoon garlic powder
  • 3 large boneless, skinless chicken breasts
  • Salt and pepper to taste

This Creamy Chicken Pot Pie Casserole dish will serve about 4 to 6 people, depending on how hungry your family is, and if you use only 1 can of biscuits, or 2.


Creamy Chicken Pie recipe - Recipes

Here it is. I make it a lot, does us for two nights, one of my favs.
CHICKEN AND VEGE PIE
800g boneless, skinless chicken thighs (1.75 pounds)
2Tbsp olive oil
Salt and freshly ground black pepper
3/4 cup chopped bacon
5 cloves garlic, finely chopped
1 leek, white part only, sliced
2 carrots, chopped into 1cm cubes (1/4 inch)
1tsp fresh thyme leaves
250g brown button mushrooms, slice (1/2 pound)
1.5 cups chopped spinach, washed and squeezed
75g butter (2.5oz)
1/2 cup plain flour
1.5 cups milk
1/3rd cup cream
1/3rd cup grated Parmesan
2tsp whole grain mustard
2-3 sheets flaky pastry
1/4 cup milk and 1egg, beaten together, for pastry wash.

Method
Preheat oven to fan bake 180C (350F)
Take pastry sheets out to thaw.
Coat chicken with half of oil and salt and pepper.
Place in an oven for 15-20mins until golden and cooked through. Cool and shred into bite size pieces.
While chicken is cooking, fry bacon until crispy and drain on paper towels.
Wipe out pan and add remaining oil over medium heat. Add garlic, leek, carrots and thyme, cook for 5mins until excess moisture has evaporated.
Return chicken and bacon to pan, mix to combine and turn off the heat.
To make the sauce: Heat butter over medium heat, stir in flour and cook for 4 mins. Remove from heat and slowly pour in milk, whisking continuously to avoid lumps. Whisk in cream and Parmesan and return pan to the heat. Cook, stirring, for about 5mins until thick, stir in mustard. Taste and season. Add sauce to chicken mixture and mix gently to combine.
Line large pie dish with pastry. Spoon in filling and top with a lid of pastry. Seal edges with a little milk and crimp edges with your fingers. Brush pie with beaten egg and milk. Cut a couple of air holes. Bake for 40mins or until pie is cooked and golden. This is a large pie! Serves 4-6.

I notice that she forgot to include the mushrooms and spinach in the method.

I would add the mushrooms and saute with the garlic, leek, carrots and thyme and then add the spinach at the very end of the saute time.

Creamy chicken and vegetable pie from At My Table by Chelsea Winter

Shopping List
Ingredients
Notes (0)
Reviews (0)
spinach
carrots
Parmesan cheese
chicken thighs
garlic
leeks
thyme
bacon
milk
wholegrain mustard
puff pastry
cream
baby brown button mushrooms

Sorry I can't help with Chelsea Winter's recipe - but I got this recipe from a the Countdown food magazine "you asked for it" column years ago - and it is absolutely delicious. I add other veggies that I fancy too, like mushrooms, celery, courgettes, leeks etc (fried with the onions).
Have also just re-read the recipe before posting and realised that I never blind bake the pastry either, but it still turns out perfect. It's also great with either mashed Kumara or mashed potato as a topping, rather than pastry as well.

Tuscany cafe's wholegrain mustard, chicken pie.
2 tablespoons oil
2 sheets savoury pastry,
1 medium chopped onion
350 grams sour cream
1 egg
1 cup grated cheese
2 tablespoons wholegrain mustard
2 cloves garlic chopped
1/4 cup finely chopped parsley
salt and pepper
500 grams chicken breast, cooked and shredded
2 sheets flaky pastry
1 tablespoon sesame seeds

Preheat oven to 180.
prepare 22cm pie dish by brushing with oil - then lining with savoury pastry and blind bake for 10 minutes.
Sauté onion until transparent.
Combine the sour cream, egg, cheese, mustard, garlic parsley and seasonings in a bowl - then mix in the chicken and onion.
pour mixture into the semi baked pastry shell - top with the puff pastry and seal edges of pie, brush the top with milk or egg wash and then sprinkle with sesame seeds - then bake for 40 minutes or until golden brown.

On Chelsea Web site she has wrote this about the recipe. So she doesn't mind people sharing it.

Why isn’t it online?
People often request that I post the recipe online – and while I’m tempted, it’s a tricky one for me. On one hand, I believe recipes are made to be shared (you’ll see I have a number of recipes from my books available on this website). However, I do think some recipes kept within the pages of the books are what makes them special. A great number of people have bought At My Table especially for this one recipe, so out of respect for them, I haven’t posted it online.

That’s not to say you have to miss out, though. If you know someone with At My Table, please go ahead and ask them to share the recipe with you (tell them I said you could). I’m sure they would be more than happy to. You can also look for the book in your local library. Or…


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Recipe Summary

  • 2 eggs
  • 3 cups frozen shredded hash browns
  • salt and ground black pepper to taste
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 cup chopped cooked chicken
  • ½ cup bread crumbs
  • 2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

Beat eggs together in a bowl. Add hash browns and mix well season with salt and pepper. Press hash brown mixture into the prepared baking dish.

Bake in the preheated oven until crust is lightly browned, about 15 minutes.

Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.

Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.


Watch how to make Chicken and mushroom pie

  • 55g (2oz) butter
  • 1 onion, peeled and sliced
  • 300g (10½ oz) mushrooms, halved
  • 2 garlic cloves, peeled and chopped
  • 2tbsp chopped fresh thyme
  • 40g (1½ oz) plain flour
  • 150ml (5fl oz) dry white wine
  • 300ml (10fl oz) chicken stock
  • 4 ready-roasted chicken breasts, cubed
  • 142ml pot double cream
  • 250g packet ready-rolled puff pastry
  • 1 egg, beaten
  • Sprigs of thyme, to garnish

Creamy Chicken Potpies

Packed with veggies and chicken, these personal-size pies are the definition of comfort food. This recipe is one of actress Tiffani Thiessen's many delicious creations from her best-selling cookbook, Pull Up a Chair: Recipes from My Family to Yours.

all-purpose flour, plus more for surface

(2 sticks) unsalted butter, cut up and cold

finely grated Parmesan cheese

large onion, finely chopped

medium carrots, sliced 1/4 inch thick

small fennel bulb, quartered, cored and sliced crosswise into 1/4-inch-thick pieces

parsnip, peeled and sliced 1/4 inch thick

cloves garlic, finely chopped

shredded cooked chicken, preferably dark meat

  1. Make crust: In food processor, combine flour, butter, Parmesan and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
  2. Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic cook 1 minute.
  3. Add flour and cook, stirring continuously, 5 minutes. Add sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat stir in chicken, peas and herbs. Season with salt and pepper to taste.
  4. Heat oven to 350°F. Grease 6 ramekins or one 9-by 13-inch baking dish with oil.
  5. On lightly floured surface, roll dough into 1/4-inch-thick rectangle about 15 inch- by 11 inch. If using individual ramekins, cut 6 circles 1 inch larger in circumference than ramekins.
  6. Transfer filling to baking dish(es), lay dough over filling and trim to 1/2 inch from edge of dish(es). Fold overhang under to create a lip and crimp as desired. Cut 1-inch slit in top crust (6 slits for large pie). Beat egg with 1 tablespoon water and brush over crust.
  7. Bake until crust is golden brown and filling is bubbling, about 1 hour for large pie, 45 minutes for small pies.

Nutritional Information (per serving): About 875 calories, 54 g fat (29 g saturated), 35 g protein, 660 mg sodium, 63 g carb, 6 g fiber


Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

If you want to turn this into a freezer meal, prepare the casserole as directed, but place in a freezer-safe pan and cover with aluminum foil instead of cooking it.

You can have it in the freezer for up to 3 months.

Then remove from the freezer 30 minutes before baking.

Preheat the oven to 350 degrees and bake for 90-100 minutes or until heated all the way through.

NOTE: You could also make this in 2 8࡮″ pans and put half of the casserole into the freezer to save for another night and cook the other casserole to enjoy tonight!

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!


Ingredients to make Creamy Chicken Pot Pie

  • 1 pound of chicken cut into little 1″ chunks
  • 2 large carrots sliced
  • 2 stalks of celery sliced
  • 1 small white onion minced
  • frozen peas
  • 2 tablespoons butter
  • 1/4 cup of water
  • 1 tablespoon of olive oil *pan frying chicken
  • salt, pepper, onion & garlic powder for taste for chicken
  • 1 teaspoon of black pepper for gravy
  • 1/3 cup of flour
  • 2 1/2 cups of chicken broth
  • 2/3 cup whole milk
  • 2 pie crusts *I use store-bought

Method:

Start by peeling and slicing 2 medium onions and roughly slice 250g of mushrooms. My celery was already sliced and frozen but if you are using fresh, slice 2 stalks (100g) of celery too.

Remove any bones from your chicken breasts or use boneless chicken to begin with, then cut your chicken into bite size pieces as shown.

Heat 1 tbsp of oil and 2 tbsp of butter in a large non stick pan.

Add the onions, celery and 1/4 – 1/2 tsp salt be mindful of how much salt you add as we will be adding stock and seasoning all of which contain extra salt, so try not to add too much at this point. Cover the pan and cook the onions over a medium flame for a few minutes till slightly soft.

Next add the diced chicken along with 4 tbsp of plain flour, stir to coat everything with the flour. Fry the chicken pieces for several minutes to remove the raw taste of the flour. Now add 1 tsp of all purpose seasoning….

….followed by 1 tsp dried Thyme, 3 bay leaves, 1 tbsp English mustard and the sliced mushrooms.

Stir all the ingredients together, cover and allow to cook over a medium heat while you prepare some stock. Boil 1 pint of water and dissolve 2 oxo cubes (or stock cubes of your choice) to make up 1 pint of stock.

Turn the heat up on your pan, you want to add the stock to the pan slowly now, stirring well to allow the sauce to thicken without clumping.

Once all the stock has been added, finally add the soured cream (or double cream/creme fraiche, use whatever you have to hand). On occasions I’ve used 1/3 of a pot in this recipe and other times I’ve used 3 tbsp, it tastes great either way, add as much or as little as you like.

Cover the pan and simmer over a medium – high flame to allow the chicken and mushrooms to cook through completely and allow the sauce to reduce, this should take about 15-20 minutes depending on how thick you want your sauce to be. Don’t forget to remove this from the heat while you prepare your pastry.

To make your pastry, in a large mixing bowl add 200g of butter….

….400g of plain flour along with a generous pinch of salt. Rub together till it resembles fine breadcrumbs (bottom right photo).

I’ve added ice cubes to some water in a jug to chill the water or use chilled water if you have it to hand. Add the ice cold water 1 tbsp at a time and mix till the mixture just begins to come together to form a ball of dough. Try not to overwork the pastry, this will keep it crumbly and short.

Once the pastry dough comes together, break into two halves for the top and bottom.

Roll out one half of the dough and line your chosen dish, use your fingers to bring up the pastry on the inner sides if it falls short. Prick the pastry with a fork to reduce shrinkage.

Blind bake this in the oven on gas mark 6 for 15 minutes or till cooked (I don’t usually bother with baking beads). While the base bakes in the oven prepare the top layer of pastry.

Roll the remaining half of pastry dough slightly larger than the size of your chosen dish and using a knife remove one sliver to cut out leaves and garnish the top of your pie. I’ve cut out two leaves and with the off cuts….

….I rolled them together to form a thin long rope of pastry. Place this on the centre of the top layer of pastry, forming a flower/rose shape as shown, add the two leaves either side.

Using a blunt knife, gently draw leaf veins on your leaves.

By now your bottom pastry should be cooked through, remove from the oven.

Add the chicken filling to the cooked pastry (this will sizzle because the dish is very hot which is quite normal) and remember to remove the bay leaves. Place the top layer of pastry on top of the filling and trim away any excess, don’t trim off too much as the pastry does tend to shrink a little.

The top left photo shows you what the top of your pie should look like after trimming. Pierce the top of your pie using a fork or sharp knife to allow the excess steam to escape. Brush the top using 1 whisked egg to give your pie a lovely golden colour.

Bake in the oven for 20 – 30 mins on gas mark 6 till the top is golden brown (right photo). I always place my pie on a clean baking tray to catch any overspill as the filling has a tendency to bubble over. Obviously if you don’t want this to happen, reduce and thicken the sauce when you are cooking the filling.

The finished pie should look lovely and golden brown when cooked, the top should appear nice and glossy!

Serve the creamy pie with sides of your choice, ours were creamy butter & parsley mash and some yummy Yorkshire puddings.
This pie was mighty mighty tasty!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram . Questions? Leave a comment below or message me on Facebook .


Watch the video: Ζύμη με το κοτόπουλο που σας περίσσεψε. Foodaholics (July 2022).


Comments:

  1. Zuluzragore

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  2. Tomek

    what we would do without your beautiful phrase

  3. Cidro

    I apologize, but I need more information.



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