please! someone help me! i need a VERY GOOD pot pie recipe. anyone got one to share?

Question

someone help me please!
I've got the vegetables, pie crusts and chicken,
but I'm not good with spices.
recipes anyone?

Answer 1

1/2 lb chicken meat (diced into 1/2-inch cubes)
1/2 cup carrots (diced into 1/2-inch cubes)
1/2 cup green peas
1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)
1 large potato (peeled and diced into 1/2-inch cubes)
2 tablespoons cornstarch (or to desired texture)
1 teaspoon salt (or to taste)
2 chicken bouillon cubes (or 1 can chicken stock)
3 cups water (or to desired texture)
Crust
3 cups flour
2/3 cup vegetable shortening (cold)
1/2 cup butter (cold)
1 teaspoon salt (or to taste)
1/2 teaspoon garlic powder (optional)
1 onion
4 ice cubes
2 tablespoons virgin olive oil
1/4 cup whole milk

6 servings

1 hour 30 mins prep


Filling:.
Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.
Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.
Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.
Crust:.
In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.
With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.
Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1" strips to make a weave or criss-cross patterned top.
Preheat oven to 350°F.
Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.
Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.
Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.
Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.

Answer 2

Chicken Pot Pie:
4 potaoes
2 c carrots
2 c peas
1/4 c onion
1/4 celery
1/2 green or red bell pepper
1/4 cup flour
1/2 c chicken broth
2 tblsp butter or margarine
2 cans chicken
blanch vegetables in boil water till soft, then a thickening made of 1/4 c flour and 1/2 c chicken broth and add butter,pour in shallow pie pan,sprinkle chicken on top and cover with pie crust.

Pie crust:
2 c flour
2/3 c shortening
pinch of salt
1/4 c cold water
mix ingredients and make a ball then pat and using rolling pin flatten and place over chicken, bake at 400 for 10 minutes then reduce oven temperture to 350 for twenty minutes.

Answer 3

1 package Pillsbury pie crust
1 8 ounce carton sour cream
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 can sliced potatoes
1 cup frozen mixed vegetables (thawed)
1 small onion diced
2 or 3 boneless chicken breasts cubed and cooked (or use leftover chicken/turkey)

Combine all items except pie crust in a large bowl, salt and pepper to taste, add 1/2 tsp garlic powder if desired. Put bottom crust in 8 or 9 inch pie plate, pour the bowl items into crust, put top crust on, crimp edges, make a few "steam vents" cook at 375 degrees on a cookie sheet for 1 hour or nicely browned, let sit 15 minutes if you can wait.

Feel free to substitute frozen vegetables and potatoes for real ones. Add 2 cups of cheese if you like cheesy

Answer 4

I would keep it simple and use only those vegetables that go well with chicken (e.g sweetcorn, onion, carrot, zucchini, mushrooms). Cut chicken into cubes and `brown' in a frying pan using butter and a oil - do not cook for too long just till brown on two sides, then fry onions until soft. Put chicken and onions aside then using same pan make a chicken stock using stock cube/water add some herbs (thyme and rosemary are best). Thicken stock with a gravy mix or corn flour -if you use the latter add seasoning of salt and pepper. Put onions and veg in the thickened stock and cook for 10 mins (taste it should be good and rich in flavour if not add more seasoning). Put chicken into pie dish, pore over stock and veg to fill dish. Put Pie crust on top and pinch around the top of pie dish to seal. Make vent hole in centre of pie crust with a fork then brush with egg or milk. Bake in the oven for 35-40 mins at a moderately high heat 180-200 degrees C.

Answer 5

INGREDIENTS:
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch single crust pie

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DIRECTIONS:
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Answer 6

6 tbsp. melted butter
2 c. chicken broth
1 c. frozen peas
2 c. cooked, cubed potatoes
1/2 c. milk
Salt and pepper to taste
3 tbsp. flour
2 c. cubed chicken
1 c. cooked, sliced carrots
1 1/2 c. dry biscuit mix
1 onion, chopped

Melt 3 tablespoons butter, stir in flour, cook 1 minute. Add broth gradually, stir until thickened. Add chicken, carrots, peas, potatoes, onion, salt and pepper. Spoon into shallow baking dish.

Combine biscuit mix. Cut in 3 tablespoons butter. Stir in milk. Pat out dough 1/2 inch thick on floured board. Cut into circles. Arrange over chicken mixture. Bake at 400 degrees for 25 minutes or until biscuits are nicely browned.

Answer 7

get you a box of bisquick on it is a simple chicken pot pie recipe you should be able to sub cream of beef soup and beef chunks for the chicken ingredient and have same effect. I serve it in my restaurant and customers love it simple and easy good luck

Answer 8

components 600g/1lb5oz stewing steak, diced 280g/10oz ox kidney, trimmed and finely sliced 125g/4oz undemanding flour salt and pepper to flavor one million onion, peeled and chopped one million tbsp clean parsley, chopped 7.5ml/½tbsp tomato purée 150ml/5fl oz..pink meat inventory 225g/8oz puff pastry one million egg, overwhelmed for glazing technique one million. warmth the oven to 220C/425F/gas 7. 2. positioned the steak and kidney right into a bowl and toss interior the flour and a few salt and pepper. 3. positioned the onion, meat and parsley right into a pie dish and %. down. 4. Pour interior the tomato purée, inventory and sufficient water to come back 0.5 way up the dish. 5. Roll out the pastry to 2mm/one million/8in thick and decrease an prolonged strip to in effective condition around the pie dish. 6. Brush the lip of the dish with water and press the strip of pastry directly to it. Brush the strip with extra water and positioned the pastry over the suited to make a lid. decrease away any extra and crimp the perimeters. decrease a 1cm/½in hollow interior the centre to allow the steam to flee and beautify the pie with any leftover pastry trimmings. 7. relax the pie for 10 minutes, brush with the overwhelmed egg and then bake interior the oven for 30 minutes until the pastry is golden and risen. shrink the warmth to 180C/350F/gas 4 and proceed cooking the pie for yet another ninety minutes until the beef is comfortable. If the pastry gets too darkish, hide with foil. solid flour ability the flour which you yse in bread making

Answer 9

A veg is a plant or part of a flower used as food

Answer 10

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.