Need a good chicken pot pie recipe?

Question

Need more than an online recipe because I am interested in the opinin of the person giving it (i.e. how it tastes, and whether it's easy or involved).

Answer 1

it tastes delicious and very simple to make! i made this and it was a crowd pleaser and i'm only 16, an amateur cook. lol
http://pie.allrecipes.com/az/ChickenPotPie.asp

here's a recipe if you want an advanced one, so the pie is made the old fashioned way.
http://pie.allrecipes.com/az/ChicknPtPiVIII.asp

Answer 2

I got this recipe a couple years ago and have been making it ever since. It is awesome. My hubby would kill me if he knew I was giving it out. But, why not share a good thing, right? It doesn't take forever to prepare either.

Chicken and Vegetable Pie (chicken pot pie)
3 1/3 water
1 1/2 c potatoes, cubed
3/4 tsp salt
3 TBS oil
1 small onion
2 TBS & 1 tsp flour
1 TBS chicken bouillion
1 tsp dried parsley
1/4 - 1/2 tsp thyme
1/4 tsp pepper
1 c. milk
1 1/2 c. chicken, cutup, cooked
1/2 c frozen corn
1/2 c frozen peas
1 4oz can mushroons
1 (2-crust) pie crust

Combine 3 c water, potatoes aand salt in 2 qt saucepan. Heat to boiling Cover, reduce heat and simmer @10 min. Drain and set aside. Heat oil, add onion. Saute until tender. Stir in flour, bouillion, parsley, thyme and pepper. Blend in milk and remaining 1/3 c water. Cook, stirring constantly until thickened and bubbly. Remove from heat. Add potatoes,chicken, corn, peas, and mushrooms. Stir to break apart corn and peas. Set aside. Preheated oven to 425* Prepare dough. Roll and fit into 9in pie plate. Fill with chicken mixture. Top with remaining pastry, flute edges. Cut slits in top. Place in oven and immediately reduce temp to 325. Bake at 325 for 45-60 min.

mmmmm, I'm making it again tomorrow night, actually.

Answer 3

This is a great..easy recipe...Try the website..www.allrecipes.com ...it is a great recipe sharing site and all recipes are rated and reviewed by other users. they also give variations..nutritional info..etc.
Chicken Pot Pie III

"A hot hearty chicken pot pie that is easy to fix."
Original recipe yield: 1 pie.
Servings:8 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1 recipe pastry for a 9 inch double crust pie
2 cups frozen mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 teaspoon dried thyme
1/2 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

Answer 4

Chicken Pot Pie

INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Answer 5

Chicken Pie

1 3-lb. Chicken
1 stick Margarine
2 cups Chicken Broth
1 cup Self-rising Flour
1 cup Cream of Celery Soup
1 cup Milk
1 large Onion, chopped
Salt, to taste
3 Eggs (hard-boiled)
Pepper to taste
2 tbs Pimento, chopped

Boil chicken and onion together. Remove chicken from bones and place in casserole dish. Slice eggs and place on top of chicken, along with pimento. Combine melted margarine, flour and milk. Pour over chicken, eggs and pimento. Next, combine broth, cooked onions and cream of celery soup. Pour over chicken mixture. Bake at 350 degrees until crusty—approximately 45 minutes.




Chicken Pot Pie

6 tbs. Margarine
1/3 cup Flour
1/4 tsp. Celery Salt
1/8 tsp. White Pepper
1 cup Milk
1 can Chicken Broth
3 cups cubed Chicken or Turkey
1 16-oz. pkg. Frozen Mixed Vegetables
1 15-oz. pkg. refrigerated Pie Crusts, room temperature
1 tsp. Flour

Melt margarine in large saucepan. Stir in 1/3 cup of flour, celery salt and white pepper. Cook until mixture is smooth. Gradually add milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Stir in turkey and vegetables and cook for 10 to 15 minutes. Heat oven to 400 degrees. Unfold one pie crust and place on a counter top sprinkled with a teaspoon of flour. Roll out crust with rolling pin to fit in the bottom and sides of a 2-quart casserole dish. Bake until browned.
Remove from oven, fill with turkey mixture and top with a second crust, pinching edges together. Bake until golden brown.

Answer 6

Super easy. Go to the store and purchase Banquets Chicken Pot Pies. Pop them in the oven and throw away the boxes before the dinner guest arrive.

Answer 7

Chicken Pot Pie Recipe #127109
Quick and easy. This is our tag team dish with chicken rice soup that we use for leftover chicken and serve together with the soup. With leftover chicken pot pie, as it dries out the soup also helps to act as a gravy and wet it down some. Also see Meat Pie recipe (to follow) for alternatives. Nothing exact here either. More or less of just about any ingredient won't hurt a thing. Enjoy making it!
by lynxpilot
6 servings
1 hour 30 min prep
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

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 8

pilsbury ready made crust
Bag frozen mixed veggis
cream of mushroom or cream of chicken soup
can of milk
salt and pepper
chunks of of chicken or my fave leftover turkey
velveeta cheese optional

bake it 350 at least an hour

Good stuff !!