Best Savory Chicken Pot Pie Recipes

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK

Steps:

• FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
• FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
• Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat remaining tablespoon oil in empty Dutch oven over medium.
• heat until shimmering.
• Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• Remove cover and stir in soy sauce and tomato paste.
• Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
• Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• Heat butter in empty Dutch oven over medium heat.
• When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
• Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• Season to taste with salt and pepper.
• Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• Stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• Scatter crumble topping evenly over filling.
• Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• Sprinkle with remaining tablespoon parsley and serve.

SAVORY CHICKEN POT PIE PAULA DEEN

Steps:

• For the chicken:.
• Preheat oven to 350 degrees F.
• Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours.
• Remove the chicken from the oven. Transfer to a cutting board and allow to cool.
• For the filling:.
• Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized.
• When chicken has cooled, discard the onions, carrots, sage and rosemary.
• Pull the chicken meat off the bones and cut into 1/2-inch pieces.
• Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour.
• Mix together well. *Cook's Note: Filling will be thick.
• For the crust:.
• Knead all ingredients together in a large bowl, slowly adding the water.
• Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top.
• Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough.
• Crimp the edges together with a spoon or a fork.
• Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING RECIPE

Steps:

• 1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. 2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside. 3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside. 4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside. 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley. 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING

Steps:

• 1. For the chicken: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 2. For the topping: Combine flour, baking powder, salt, pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles course cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
• 3. For the filling: Heat 1 T oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 t salt, and 1/4 t pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While the vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
• 4. Heat remaining T oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released t heir juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

SAVORY CHICKEN AND APPLE POT PIE

Steps:

• 1. In a large saucepan cook onion in hot butter and oil over medium heat for 15 minutes or until golden brown and very tender. Stir in flour, sage, and thyme. Reduce heat to medium-low and cook and stir for 10 minutes or until the mixture is a light caramel color. Whisk in chicken broth. Whisking continuously, bring mixture to boiling. Reduce heat and simmer 2 minutes. Remove from heat. Stir in chicken and LUCKY LEAF Apple Pie Filling and season with salt and black pepper; transfer to a 3-quart round casserole and set aside.
• 2. Unroll pie crust onto a floured surface. Roll to 10-inch circle. Fold edges under and crimp edges to rim of casserole to seal. Cut small vents in the top crust.
• 3. Bake in a 400 degrees F oven for 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

SAVORY CHICKEN POT PIE

Steps:

• 1. Cook cream cheese and broth in a large succepan until cream cheese is completely melted and mixture Is well blended, stirring frequently with a whisk. Stir in chicken vegetables and garlic powder
• 2. Spoon into 9 inch pie plate.wish egg and milk in medium bowl till blended. Add baking mix stir just till moistened. Spread over chicken mixuure. Place pie plate over cooking sheet
• 3. Bake 25-30 minutes at 400 degrees

SAVORY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Chicken: Place rosemary sprigs, onion slices, garlic slices, and sage under the skin and place into a roasting pan. Salt and pepper the skin. Bake 45 minutes (or longer if using a whole chicken) or until the chicken is done. Remove the chicken from the oven and cool.
• 3. Roast carrots, onion wedges & potatoes drizzled with olive oil. (I put them on a sheet pan and put an oven rack above my chicken and cooked them both at the same time.) Roast until tender- 30 minutes or so.
• 4. When chicken has cooled, pour the 'juices ' from the pan into your bowl. Pull the meat from the bones and chop into bite sized pieces. Discard the herbs. Add potatoes, carrots, peas, corn, heavy cream and flour. *** OR you can make a white cream gravy instead of the heavy cream and flour mixture.*** Mix together well. Salt and pepper to taste.
• 5. Pour into the pie crust and top with the other piece of dough. Crimp the edges together with a fork. Brush the top crust with melted butter. Cut a small vent in the top. Bake in the preheated oven (350)for 50 minutes.
• 6. NOTE*** You could easily do this with left over chicken, rotisserie chicken or left over turkey meat from the holidays.

EASY SAVORY CHICKEN POT PIE

Steps:

• Heat oven to 400'F.
• Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and seasoned salt.
• Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on a baking sheet.
• Bake 25 to 30 minutes or until golden brown.
• NOTE: To lighten this a bit, substitute Neufchatel cheese for the cream cheese. Can also be made with turkey instead of chicken.
• For added color and texture serve with a fresh green salad.

SAVORY CHICKEN POT PIE

Steps:

• For crust mix all together in order and press dough in a prepared lg baking dish that is deep. Add filling. Sprinkle cheese on top Bake at 375 for 25-30 min. let stand 10 min. before serving.