Best Rustic Chicken Pot Pie Recipes
RUSTIC CHICKEN POT PIE
One taste and you'll wonder how you ever went without this recipe from Amber Wilson of For the Love of the South.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, crisp the bacon until golden brown. Drain and crumble the bacon; set aside. Add butter to the pan with the bacon drippings. Add carrots, celery, onion, garlic, thyme and red pepper flakes, making sure to scrape up any bits left over from the bacon. Season with salt and pepper. Allow the vegetables to cook for 10-15 minutes, or until slightly tender but still firm.
- Add the chicken and the flour to the vegetables. Mix to combine. Add the chicken stock and bring the mixture to a boil to thicken. Once the filling has thickened and most of the liquid has evaporated, take the skillet off the heat. Stir in half of the cheese. Season with salt and pepper to taste.
- Lightly dust your work surface with flour. Roll out 1 sheet of the puff pastry until it is large enough to cover a 9-inch dish. Place the pastry in the greased 9-inch dish. Fill pastry with filling. Top with the remaining cheese and bacon. Roll out the remaining sheet of puff pastry. Gently score the pastry in a crisscross pattern with a paring knife and place the pastry on top of the filling. Fold over and tuck in any remaining pastry.
- Brush with the slightly beaten egg. Place in the refrigerator for 15-30 minutes. Place the chilled potpie on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil. Bake in a 400 degree F oven for 20-25 minutes or until golden and puffy. Serve immediately.
Nutrition Facts : Calories 1618.5 calories, Carbohydrate 66.8 g, Cholesterol 380.3 mg, Fat 110.1 g, Fiber 3.9 g, Protein 87.7 g, SaturatedFat 40.4 g, Sodium 1204 mg, Sugar 4.2 g
RUSTIC CHICKEN POT PIE
I have always made chicken pot pie the traditional way...two crusts or just a top crust. But I was looking through a magazine and saw this picture, so I thought I'd give it a try...I must say it turned out really well.
Provided by Irisa Raina 9
Categories Savory Pies
Number Of Ingredients 13
Steps:
- 1. Pull out pasty crust to bring it to room temperature Heat oven to 375
- 2. In a large frying pan or soup pot fry the chicken in equal part's butter and oil... I usually use about a table spoon of each and add more as necessary. Once chicken is almost all cooked add your onion and garlic. Continue cooking on a low heat and add the vegetables and spinach. Cook for about 5 more minutes. Then add potatoes, salt, pepper, nutmeg,tarragon and both soups. Cook till it is all incorporated and the soup has thickened. Let cool for about 20 minutes so it is easier to handle.
- 3. Roll out the pie crust, and lay it out, , into a large baking pan, spoon the cooled mixture into the center of the pie crust. Then start bringing up the sides. Once you have this all done brush the pastry tops with a beaten egg yolk. This will make it really look good. Bake until golden
- 4. Note: I mix the two soups together first before adding them to the chicken to make sure they are both mixed well.
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