can i get the recipe for chicken pot pie?

Question

ingredients, and how to make it

Answer 1

Chicken Pot Pie

"A delicious chicken pie made from scratch with carrots, peas and celery."
Original recipe yield: 1 - 9 inch 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 2

Impossibly Easy Chicken Pot Pie
This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Prep Time:5 min
Start to Finish:35 min
Makes:6 servings

1 2/3 cups Green Giant® frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg


1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.



Nutrition Information:

1 Serving: Calories 225 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g); Protein 12 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 0%; Calcium 8 %; Iron 8 % Exchanges: 1 Starch; 2 Vegetable; 1

Answer 3

This is a very simple recipe for chicken pot pie. The actual amounts vary as to what you prefer...ie...some add more carrots, while others opt for no peas at all, while others quarter the potatoes as opposed to cubing them..and common sense will dictate of course the amounts also for the number of people you are feeding.

ingredients:
chicken breasts
potatoes
carrots
green peas (I use stokley's canned peas)
cornstarch (follow directions on the box)
two already made pie crusts (frozen)...thaw before cooking
2 buillion cubes or a spoonful or 2 of buillion granules

you can use onions, celery or add/delete other vegetables if you want to...all depends on what you like...

directions:
boil chicken breasts in water on stove top
(pull chicken off the bone when done)
tear/cut/cube into bite size pieces
return chicken to pot
thaw pie crusts at room temperature
add vegetables
add boullion
salt and pepper to taste
simmer at a light boil for 1 hour
add cornstarch (per instructions on container/box)
simmer at a low boil for 20/30 minutes
preheat oven for pie crusts (per directions on package)
place pie crusts onto a cookie sheet (they may cook over..this avoids a messy oven)
spoon chicken/veggie mixture into pie crusts..(be sure to put in enough broth to cover chicken & veggie..if not they'll dry out)

I like to invert another pie crust onto the top...crimping the edges together...cut small slits in the top pie crust...seems to help it cook more evenly

bake in the oven (per pie crust pkg instuctions)
(temperature and cooking time will be on pkg)
if not ..try 350 for 30 minutes or until crust is golden brown

if you let it cool well...wrap it in plastic wrap or slide it into a big ziplock bag...it actually freezes very well

just unthaw it a bit and reheat it on a very low temp. in the oven...

quick, simple & easy....hope this helps

Answer 4

Chicken Pot Pie:

1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce

Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.

Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

Yield: Makes 6 to 8 servings

Answer 5

Easy, cheap, yummy way--

Cook 4 small chicken pot pies from Walmart
add 1 diced chicken breast (boiled)
add 1 lb mixed vegetables (corn, carrots, peas, green beans)
add 1/2 of a 26 oz. can of cream of chicken soup, Campbell's or Walmart brand both work well

Blend together, season as desired (salt, pepper, cayenne sage)

Serves 4 people, cost under $5.00, tastes wonderful!

Answer 6

First, a chicken.....then some marijuana....then both of you eat some apple or cherry pie....after the while the chicken gets to be pretty funny and you're full from the pie. good luck, be well, Jack
bettycrocker.com

Answer 7

Hope you reward me with this one! Took me afew cook books to read through to find, but anyway, here it is:

2-1 lb cans (4 cups) chicken, in gravy.
1/3 cup milk
1 cup packaged biscuit mix
Paprika

Place chicken in gravy in wide 3-quart saucepan (to make room for dumplings).
Heat till bubbling. Add milk to biscuit mix, and prepare and cook dumplings according to package directions. Before serving, sprinkle with paprika. Makes 6 servings.

Old-fashioned cooking can be this quick! Enjoy!

Answer 8

The best website for all recipes in my opinion is
http://www.epicurious.com
It has NEVER let me down and I do a lot of entertaining!

Answer 9

Savory Chicken Potpies

Ingredients

(6 servings)

5 lb Roasting chicken (OR two 2 1/2 Lb)
1 lg Onion, peeled and quartered
3 Leafy celery tops
3 Sprigs fresh parsley
1 ts Salt
10 Peppercorns
1 Bay leaf
2 c Water

PASTRY:
2 c All-purpose flour, insifted
3/4 c Shortening
Ice water
1 lb Small carrots, pared, cut 1/2-inch long
1/2 pk Frozen pearl onions (1/2 Lb)
2 lg Celery stalks, diagonal cut 1/4-inch long
3/4 c Milk
1/2 c All-purpose flour, unsifted
3/4 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 lg Egg yolk, beaten with 1 Tbl water


Instructions

STOCK:

STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens.)
Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use.
Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F.
Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown.
Makes 6 servings.

Answer 10

go to food.yahoo.com You'll find plenty of recipes there