What is the recipe for chicken pie?

Question

I want an answer from a Pro,pls..

Answer 1

Another Chicken Pot Pie
CDKitchen http://www.cdkitchen.com

Category: Chicken Pot Pie
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:
1 package (10 oz. size) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth
2/3 cup milk
3 cups cut up cooked chicken
1 Pastry for 9-inch two-crust pie

Directions:
Rinse frozen peas and carrots in cold water to separate; drain and set aside.

Pre-heat oven to 425 degrees.

Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

Prepare pastry. Roll 2/3 of the pastry into a 13 inch square. Ease into ungreased square 9 X 9 pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top of pastry. Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown and chicken filling is bubbling.

Answer 2

Title: Recipe(tried): Marie Callender's Chicken Pot Pie

Board: Copycat Recipe Requests at Recipelink.com
From: alicia, CA 6-17-2000
RE: Marie Callendar's CHICKEN POT PIE
MSG ID: 145054

Marie Callender's Chicken Pot Pie

CRUST:
1 1/2 C all-purpose flour
3/4 tsp salt
2 egg yolks
3 TBL ice water
2/3 C cold butter

FILLING:
1 C sliced carrots (3 carrots)
1 C sliced celery (1 stalk)
2 C frozen peas
1 C chopped white onion
4 boneless, skinless breasts (or more if you like a lot of chicken!)
4 TBL butter
5 TBL all-purpose flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash of pepper
1 egg, beaten

Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!

When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.

In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.

Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.
Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a "lip", which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.

ENJOY!!!

Posted by Connie

Answer 3

* 2 1/2 cups diced cooked chicken
* 4 ounces sliced mushrooms, about 1/2 cup
* 1 1/2 cups frozen peas and carrots or mixed vegetables
* 1/4 cup chopped onions
* 1/2 can cream of mushroom or cream of chicken soup
* milk
* .
* Topping
* .
* 1 cup biscuit mix
* 1/4 cup shortening
* 3/4 cup milk

PREPARATION:
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

http://southernfood.about.com/od/chickenpies/r/bl30106i.htm

Answer 4

Chicken Pie

Cooked and deboned chicken
Vegetables
Gravy
Crust

Mix your chicken, gravy and vegetables together and put in a baking dish and cover with the crust
1 chicken
5 cups gravy
3 cups cooked mixed vegetables or veg-all

Crust
2 cups flour
2 tsp. baking powder
1 tsp salt
2 Tbsp. chicken fat or shortening
1 cup milk
1 egg
Mix the dry ingredients
Mix the wet ingredients
Mix all together
roll out and cover the chicken. Cut slits in the dough and bake at 425 for 20-30 miutes or till the crust is brown

Answer 5

chicken & pie!

Answer 6

go to allrecipes.com