Amazing Pot Pie Recipes
One-skillet Chicken Pot Pie
Ingredients
for 4 servings
1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
salt, to taste
pepper, to taste
1 pie crust, store bought, thawed
Preparation
- Preheat oven to 400˚F (200˚C)
- Heat oil over a cast-iron skillet. Add the cubed chicken, season with salt and pepper. Cook until no longer pink. Remove chicken and set aside.
- To the same skillet, add the onions and garlic. Sauté until translucent.
- Add potatoes and sauté about 5 minutes.
- Add peas and carrots, and stir again.
- Add the butter to the vegetable and allow to melt.
- Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
- Pour in chicken broth and bring to a boil to thicken sauce.
- Season with salt and pepper. Remove from heat.
- Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
- Bake for 25-30 minutes or until golden brown.
- Enjoy!
Bacon Mac ‘n’ Cheese Pot Pie
Ingredients
for 1 serving
3 cups milk
1 cup elbow pasta
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tablespoon salt
2 teaspoons pepper
8 slices cheese, your choice of flavor
½ cup cooked bacon, chopped
oil, or butter, for greasing
PIZZA DOUGH
2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon italian seasoning
Preparation
- In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
- When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
- Take off the heat to prevent mac ‘n’ cheese from over cooking.
- In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
- Add bacon (or any desired fixins’), and add the pasta to the top.
- Roll or spread out pizza dough to fit the bowl and place over the top.
- In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
- Bake in a 350°F(180°C) over for 25 minutes.
- Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
- Sprinkle with parsley for garnish.
- Enjoy!
Fried Chicken Pot Pie Filling
Ingredients
for 4 servings
6 tablespoons butter
1 boneless, skinless chicken breast
½ onion, sliced
1 carrot, diced
¼ cup english pea, cooked
6 tablespoons flour
salt, to taste
pepper, to taste
2 cups milk
BREADING
flour, as needed
egg, as needed
panko breadcrumb, as needed
oil, to fry
Preparation
- Add the butter to a pot over medium heat.
- Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
- Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
- Add diced carrots and peas and cook for 1-2 minutes.
- Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
- Add the milk and stir constantly until the mixture is thickened.
- Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
- Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
- Heat oil in a pot to 350˚F (180˚C).
- Add the chicken pot pie balls in batches, frying until golden brown.
- Enjoy!
Chicken & Biscuits Bake
Ingredients
for 6 servings
6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each
Preparation
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add the onion, stir until softened. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
- Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
- Add the mixed vegetables and shredded chicken, stir until fully incorporated.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
- Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
- Cool slightly before serving.
- Enjoy!
How to cook Amazing Pot Pie Recipes:
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