Sunday, December 27, 2009

Anyone have a good Chicken Pot Pie recipe to share?

I'm not much of a cook, but I'm thinking of trying this.





THANKS!!!Anyone have a good Chicken Pot Pie recipe to share?
CHICKEN POT PIE





1 cup cooked chicken


10 ounces frozen mixed vegetables


1 small potato, cooked %26amp; diced


2 tablespoons butter


2 tablespoons flour


2 cups chicken broth


1 cup Bisquick baking mix


1/2 cup milk


1 egg





Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.


Serving Size: 4





OR





CHICKEN POT PIE





2 (10 oz) cans Campbell's Cream of Chicken Soup or


Campbell's Chicken or Turkey Pot Pie Soup


2 (about 9 oz) packages frozen mixed vegetables, thawed


2 cups cubed, cooked chicken


1 cup chicken broth combined with 2 tablespoons flour


2 Pillsbury pie shells





Preheat oven to 400掳F.


Mix soup, vegetables, chicken, and broth. (The mixture should be sort of thick.) Place in pie shell.





Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).





OR





BEER CRACKER CHICKEN POT PIE





Shell:





2 cups finely crushed Club or Town House crackers


4 tablespoons melted butter





Crust:





2 cups flour


3/4 cup Crisco


1 teaspoon salt


1/4 cup boiling water


1 teaspoon parsley flakes








Filling:





1-2 lbs chicken sliced 1'; cubes


1 bag frozen mixed vegetables


2 tablespoons olive oil


1 bottle beer or 12 oz white wine


1 teaspoon poultry seasoning


1 1/2 teaspoons garlic powder


1 teaspoon basil


1 teaspoon Lipton Onion Soup mix


1 can condensed Cream of Potato soup


2/3 cup milk


1 tsp salt (optional)





Crust:





In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.





Chicken:





Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks ';golden brown';. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.





Crust:





Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8'; thin.





Baking:





Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.


Bake at 425掳F for 20-25 minutes until crust in golden brown over a cookie sheet.





Serves 4-6 people.





JMAnyone have a good Chicken Pot Pie recipe to share?
The classic made easy!





INGREDIENTS


1 recipe pastry for a 9 inch double crust pie (or buy frozen)


4 chicken breast halves


1/2 cup chopped onion


1 teaspoon poultry seasoning


1 (10.75 ounce) can condensed cream of chicken soup


1 (10.75 ounce) can condensed cream of mushroom soup


1 cup shredded Cheddar cheese


1 cup shredded mozzarella cheese


1 1/2 cups frozen mixed vegetables, thawed


1 cup sliced fresh mushrooms


salt and pepper to taste








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.


Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.


In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.


Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.


Bake in preheated oven for 50 minutes, until pastry is golden brown
rotisserie chicken(from Store)


3 celery ribs


6 oz petite carrots


4 med red potatoes(diced)


1 med onion


1 Tea minced garlic


1/2 cup of frozen peas (thawed)


2 envelopes of chicken gravy


Store bought crust ( I usually use Pillsbury)





Take skin off chicken and chunk the chicken. In a skillet add a little olive oil add the onion and celery. let it cook for about 3 minutes. Add the carrots potatoes, and the garlic. Let cook for about 10 minutes on med low. Make the gravy as directed and then add to the vegetables and add the chicken. Let simmer on low while you spray or grease a 9 X 13 pan. Add the mixture to the pan. Place one of the crusts on top of mixture and bake in a 350 degree oven until the crust is done.....we don't like the soggy crust on the bottom so we leave it out..you could brown the bottom crust first and then follow with the mixture then top it with the top crust if you like.





Hope you like it. My family raves about it. My husband and my mother don't normally like pot pie either....
Quick Chicken Pot Pie





2 cups cooked chicken, diced


1 package (10 oz.) frozen mixed vegetables, thawed


1 cup chopped onion


1 can cream of chicken soup


陆 cup milk


录 teaspoon thyme


1/8 teaspoon black pepper





1 陆 cups Bisquick mix


戮 cup milk


1 egg





1. Preheat oven to suggested degrees for biscuits.





2. Combine chicken, vegetables and onions.





3. Add cream of chicken soup, 陆 cup milk, thyme and black pepper; stir until smooth.





4. Spoon mixture into a 2-quart baking dish.





5. Combine Bisquick mix, 戮 cup milk and egg; stir to blend





6. Pour over chicken mixture.





7. Cook in oven for suggested time or until golden brown.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
This is real easy one





You will need


2 pie crusts


1 roasted chicken


1 can of cream of mushroom ( or chicken )soup





If you wish 1 small can peas and carrots








Thaw pie crusts , Then take the chicken off the bone and mix soup and veg. Put in one crust then take other crust out of pan and place on top.





Bake at 375 until brown.

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