any good ideas for homemade pot pie?

Question

i need a good homemade recipe for pot pie.

Answer 1

Homemade Chicken Pot Pie

Ingredients
4-5 boneless, skinless chicken breasts
2 tablespoons finely chopped onion
1 can mixed vegetables
2 cans cream of chicken soup (undiluted)
Biscuits, any type (I bake my own, but Pillsbury is okay)


Instructions
Boil the chicken breasts in a large frying pan, using just enough water to cover the meat. Sprinkle with seasonings (I use garlic salt, onion salt, pepper and paprika, but use whatever you prefer). Add onion to the water. Cover and simmer until meat is cooked through.

Remove chicken from the liquid; cut into cubes. Add enough water to remaining liquid to equal 3 cups. Mix cans of soup with the liquid. Drain and add vegetables. Add chicken cubes. Cover and simmer about 10-15 minutes until the liquid thickens into a gravy.

Serve over warm biscuits. Yummy comfort food!

OR


Homemade Chicken Pot Pie


4 Chicken Breasts or 1 whole chicken, cooked and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
1 can Veg-All vegetables, drained
1 can garden peas, drained
1 stick margarine, melted
1 cup self-rising flour
1 cup milk
1 tsp. baking powder



Put chicken in a 9x13inch greased pan. Mix soup, broth, and drained vegetables and pour over chicken. Mix remaining ingredients and pour over chicken, this makes the crust. Bake at 350 degrees for 45 minutes.
Preparation Time: 20 minutes Serves: 8


Mac & Cheese Beef Pot Pie

Serves 2 to 4


2 frozen pie crusts
1 box macaroni and cheese
1/4 c. milk (or to taste)
1/4 c. margarine (or to taste)
19 oz. can chunky beef soup or stew
1 c. shredded cheddar cheese (optional)


~ Preheat oven to 350 degrees.
~ Thaw pie crusts 15 minutes.
~ Make the macaroni & cheese according to box
directions, or your favorite variation.
~ While macaroni is cooking, heat soup in a saucepan.
~ After thawing shells, press each carefully into an
individual size oven-proof bowl or soufflé pan,
smoothing it out and patching any cracks. Cut off
excess around edges.
~ Pour soup into pie shell.
~ Carefully place spoonfuls of macaroni and cheese on
top of pie, covering it evenly.
~ Scatter cheddar cheese on top of the pie.
~ Bake 35 minutes, or until cheese is melted and
starting to brown.

Answer 2

boil a cut up chicken, DE-bone and use meat only or buy canned chicken

2 cans veggies, veg-all (with potato's)

1 reg can cream of mushroom soup

1 reg can cream of chicken soup

salt, pepper

I precook bottom only of pie crust so it doesn't become soggy. (Don't cook it all the way brown)

Take it out, fill it with the stirred up mixture, top it with the other crust, cut a slit in the top crust for vent and put in the over 375 until it looks brown like pies do.


Good luck

Answer 3

Beef and stout pie; same as normal ingredients but you brown you beef cubes in half a can of Heineken. (spoken like a true alcoholic) add the rest to your broth.

Answer 4

INGREDIENTS:
1 recipe Fluffy Buttermilk Biscuits
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
2 cups homemade chicken broth or low-sodium canned broth
1 1/2 tablespoons vegetable oil
1 medium-large onion, chopped
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small celery ribs, cut crosswise 1/4-inch thick
Salt
Ground black pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
3 tablespoons dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons minced fresh parsley leaves

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DIRECTIONS:
Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.
Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in a Dutch oven over medium heat. Cover and bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl; transfer broth to another bowl.
Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.

Answer 5

depends on the ingrdients. try foodtv.com