Best Chicken And Mushroom Pot Pie With Squash Crust Recipes

CHICKEN AND MUSHROOM PIE

Steps:

• Preheat oven to 400 degrees. Grease a round pie dish. Gently pat one sheet of puff pastry into the greased pie dish. Set aside.
• Prepare the homemade cream of chicken by melting 6 tablespoons butter in a medium sauce pan over medium-high heat. Stir in the flour for 1 minute. Gradually whisk in broth and milk. Stir in salt, pepper, and garlic powder. Once thickened and smooth, remove from heat.
• In a large skillet melt the 2 tablespoons of butter. Stir in mushrooms and minced garlic for 2-3 minutes til garlic is fragrant and mushrooms begin to brown.
• Stir in chicken and bacon for 1 minute, then stir in cream of chicken and cheddar cheese.
• Transfer mushroom and chicken mixture to your pie dish. Cover with remaining sheet of puff pastry (it doesn't have to cover all the edge of the pie dish, just line up the corners with the corners of the bottom puff pastry sheet).
• Brush whisked egg all over the top crust.
• Bake on bottom rack for 25 minutes til crust is puffed and golden brown. Cool slightly before serving.

CHICKEN POTPIE GALETTE WITH CHEDDAR-THYME CRUST

Steps:

• Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

CHICKEN POTPIE WITH BROWN-BUTTER CRUST

Steps:

• Crust:Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl. Let cool completely. Pour into an ice-cube tray, filling cups halfway. Freeze until cold and firm, about 1 hour. Pulse flour and salt in a food processor to combine. Add chilled brown butter; pulse until mixture resembles coarse meal with some pea-size lumps. Drizzle with 3 tablespoons ice water. Pulse until mixture just begins to hold together. (If mixture crumbles when squeezed in your hand, drizzle with 1 more tablespoon ice water and pulse a few more times.) Transfer to a piece of plastic wrap; knead just until dough holds together. Loosely cover and shape into a disk. Wrap tightly and refrigerate until firm, about 1 hour.
• Filling:Meanwhile, combine chicken, reserved leek tops, halved celery, mushroom stems, squash peelings, and 1 tablespoon salt in a large pot. Add broth and enough water tojust cover chicken. Bring to a boil, then reduce heat to medium and simmer until a thermometer inserted into thickest parts of chicken (without touching bones) registers 160 degrees, about 20 minutes. Transfer chicken to a plate. Strain broth; reserve 2 1/2 cups (refrigerate or freeze remainder for another use).
• Brown butter for filling in pot. Add sliced leeks and chopped celery, mushroom caps, and squash; season with salt and pepper. Cook, stirring occasionally, until squash begins to soften, about 5 minutes. Stir in flour and thyme; cook until darkened slightly and nutty, about 2 minutes. Add wine; boil until mostly evaporated, about 30 seconds. Stir in reserved broth and bring to a boil, then remove from heat. Pull chicken from skin and bones and tear into bite-size pieces. Stir into pot with peas and parsley. Transfer to a 3-quart baking dish. (Filling can be made up to 2 days ahead and refrigerated; stir in peas and parsley just before baking.)
• Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter slightly larger than baking dish. Center dough over filling; trim edges to a 1/2-inch overhang. Beat egg white with 1 teaspoon water; brush over dough. Cut vents in center. Bake until crust is golden brown and filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

AUTUMN CHICKEN POT PIE

Steps:

• To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
• When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
• Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
• To make the filling:
• Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
• While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.
• Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
• Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
• Preheat the oven to 375 degrees F.
• Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
• Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.
• Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
• MMMMMM...tastes like chicken!

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.