looking for chicken pot pie recipe?

Question

i saw a recipe in country woman magazine for chicken pot pie.
i kind of remember some of the ingredients the crust was made of flour and cream cheese instead of lard. and the chicken had veggies and butter and garlic and black pepper made it once and it was awesome.. if anyone know the recipe please let me know.. thank you...

Answer 1

This is how a cream cheese crust is made.
* 1/2 cup cream cheese
* 1 1/2 cups all-purpose flour
* 1/2 cup butter

Soften cream cheese and butter and mix together Roll out between wax papers.

Use this to make the crust of the pot pie, if not awesome it will most certainly turn out to be lip smaking delicious.

Answer 2

1

Answer 3

2 pie crust 1 can cream of fowl or cream of mushroom or cream of celery soup 2 cups frozen blended vegetables as a rule with corn peas green beans, carrots, and so on... 2 cans of white chicken drained. Pepper, seasoned salt or simply salt, parsley for seasoning. Bake the 1st pie crust in the over in line with the instructions on the package Pour can of cream soup within the pan with half can of milk. Prepare dinner unless combo is well heated pour the two cups of frozen mixed veggies in and proceed cooking pour in the 2 cans of white chook drained. Warmth all the above entirely Pout the heated constituents into the pie crust. Use the 2nd pie crust as a prime. Seal sides together and bake in the oven consistent with the directions on pie crust package deal and be certain to make about four or 5 slits the crust. You must bake the pot pie in a couple of 400 degree oven for 20 min or some thing like that.

Answer 4

This is the recipe from that magazine...

1-1/2 cups sliced fresh mushrooms

1 cup sliced fresh carrots

1/2 cup chopped onion

1/3 cup butter

1/3 cup all-purpose flour

1-1/2 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken breast

1 cup frozen peas

1 jar (2 ounces) diced pimientos, drained

1 teaspoon salt

BISCUIT TOPPING:

2 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup cold butter

2/3 cup milk

In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.
In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn on to a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. biscuit cutter.
Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.

Answer 5

2 pie crust a million can cream of hen or cream of mushroom or cream of celery soup 2 cups frozen blended vegetables oftentimes with corn peas eco-friendly beans, carrots, and so on... 2 cans of white hen drained. Pepper, pro salt or basically salt, parsley for seasoning. Bake the first pie crust in the over in accordance to the guidelines on the equipment Pour can of cream soup in the pan with a million/2 can of milk. prepare dinner till blend is properly heated pour both cups of frozen blended vegetables in and proceed cooking pour interior both cans of white hen drained. warmth each and each of the above thoroughly Pout the heated elements into the pie crust. Use the 2d pie crust as a correct. Seal aspects at the same time and bake in the oven in accordance to the guidelines on pie crust equipment and be positive to make about 4 or 5 slits the crust. you ought to bake the pot pie in about a 400 degree oven for 20 min or something like that.

Answer 6

two pie crust a million can cream of fowl or cream of mushroom or cream of celery soup two cups frozen combined greens by and large with corn peas inexperienced beans, carrots, and so on... two cans of white fowl tired. Pepper, pro salt or simply salt, parsley for seasoning. Bake the first pie crust within the over in keeping with the instructional materials at the kit Pour can of cream soup within the pan with a million/two can of milk. Cook till blend is good heated pour the two cups of frozen combined vegetables in and hold cooking pour within the two cans of white fowl tired. Heat all of the above entirely Pout the heated constituents into the pie crust. Use the second pie crust as a most sensible. Seal facets in combination and bake within the oven in keeping with the instructional materials on pie crust kit and ensure to make approximately four or five slits the crust. You have got to bake the pot pie in approximately a four hundred measure oven for 20 min or whatever like that.

Answer 7

EASY CHICKEN POT PIES

1 refrigerated pie crust (half of 15-ounce package), room temperature
2 tablespoons all purpose flour
1 1/2 teaspoons dried rubbed sage
8 ounces skinless boneless chicken breast, cut into 1-inch pieces
1 1/2 tablespoons butter
1 1/3 cups canned chicken broth
1 1/2 cups frozen mixed vegetables

Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.

Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.

Transfer filling to ramekins. Top with crusts and serve.

2 Servings; can be doubled

Answer 8

SIMPLE-can of cream of chicken soup/bag of frozen mixed veg/ canned sliced potato's/and Pillsbury pie crust/and chicken
back until brown-deeeeeelicous and easy

Answer 9

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6 servings 1 hour 30 min prep
Change to: servings US Metric
Filling
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 teaspoon dried onion flakes (optional) or onion powder (optional)
4 ice cubes
2 tablespoons virgin olive oil
1/4 cup whole milk

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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 10

Paleo diet its a diet based around eating real food unprocessed