Best The Creamiest Chicken Pot Pie With Broccoli And Cauliflower Recipes

CHICKEN POT PIE IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
• In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 30 minutes, until golden brown.

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST

Steps:

• Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
• Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
• Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
• Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
• Remove cauliflower from the oven and stir to mix and dry as it cools.
• Increase the oven to 400 degrees F (200 degrees C).
• Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
• Bake in the preheated oven until browned, about 25 minutes.
• Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
• Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
• Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

CHICKEN-TARRAGON POT PIE

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

THE CREAMIEST CHICKEN POT PIE WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 min or until thickened. Add the chicken, vegetables, cheese, and seasoned salt; heat through.
• Transfer to a greased 11x7in baking dish. On a lightly floured surface roll pastry into an 11x7in rectangle. Place over chicken mixture and brush with egg.
• Bake uncovered at 425°F for 18-22 min or until golden brown. Let stand for 5 min before cutting.

CHICKEN & BROCCOLI POT PIE

Steps:

• Preheat oven to 450 degrees F. Boil chicken until fully cooked. Steam broccoli until tender. Mix together all the ingredients except pie crust, egg whites/butter, and 1/2 cup of the shredded cheese in a bowl.
• Spray pie pan with non-stick cooking spray if your pan is not non-stick. Lay 1st pie crust in pie pan. Pour mixture into pie crust. Sprinkle 1/2 cup of shredded cheese on top of mixture. Lay 2nd pie crust on top of mixture and seal sides. Poke a few holes into top crust. Brush crust with egg whites or butter (optional).
• Bake for 45 minutes to 1 hour until crust is golden brown.

CHICKEN POT PIE

Steps:

• Take a casserole dish and line the bottom and sides with pie dough.
• Save dough for the top.
• Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
• You want at least 3 cans for a 11x9 dish.
• Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
• Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
• Make 4 incisions at the top of the pie so it can breathe.
• Cook at 375 for 1 hour or until crust is a nice golden brown.
• Enjoy!