Chicken And Veggie Pot Pie Best Recipes

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CHICKEN POT PIE WITH FRESH VEGGIES

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Chicken Pot Pie With Fresh Veggies image

The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.

Provided by T Momma

Categories     Chicken

Time 1h40m

Yield 2 deep dish pies, 8-10 serving(s)

Number Of Ingredients 13

Ingredients:

  • 32 ounces unsalted chicken stock
  • 1 lb boneless skinless chicken (white or dark meat)
  • 2 celery ribs, split lengthwise in two then chopped
  • 1 cup sweet onion, chopped
  • 1/2 cup butter
  • 1/2 lb baby carrots, cut into thirds
  • 2 large potatoes, peeled and chopped into bite size pieces
  • 2 ears fresh sweet corn, Cut off the cob
  • 3/4 lb fresh green beans, ends removed and cut into bite size pieces
  • 1 family sized can cream of chicken soup
  • 1 (14 ounce) jar chicken gravy
  • 1/2 teaspoon black pepper, to taste
  • 4 ready-made pie crusts

Steps:

  • Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
  • In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
  • Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
  • Turn off the heat to the burner.
  • Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
  • Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
  • Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
  • Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

CHICKEN AND FALL VEGETABLE POT PIE

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Chicken and Fall Vegetable Pot Pie image

Categories     Milk/Cream     Chicken     Poultry     Vegetable     Bake     Dinner     Casserole/Gratin     Carrot     Turnip     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients:

  • 4 pounds chicken breasts with skin and bones
  • 4 to 6 cups canned low-salt chicken broth
  • 3 large carrots, peeled, cut into 1/2-inch pieces
  • 1 pound turnips, peeled, cut into 1/2-inch pieces
  • 1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces
  • 1/4 cup (1/2 stick) butter
  • 3 medium leeks (white and pale green parts only), sliced
  • 2 large shallots, minced
  • 2 tablespoons minced fresh thyme
  • 1/2 cup all purpose flour
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • Herb Crust

Steps:

  • Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
  • Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
  • Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
  • Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  • Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  • Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

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