does anyone know how to make a good homemade chicken pie?

Answer 1

http://allrecipes.com/Recipe/Chicken-Pot-Pie-I-2/Detail.aspx


Yum....I basically follow that except I buy already made pie crust.....fill it with the chicken, cream of chicken soup, veggies (I use frozen simply because I don't like canned)....and then take another crust and put it on top. But it's good either way.....with 1 crust or 2, just depends on how much of it you like in your pie.

Answer 2

Do try this meat pie:

Ingredients: Oven temp: 325 F/160 C


1/2 kg chicken- boneless, cooked and diced
2 cups refined flour
3/4 cup butter
1 tsp vinegar in an egg or 1/4 cup cold milk
1/4 tsp salt
1 tsp baking powder
1 tbsp slightly beaten egg or milk to glaze the pie
2 cups milk
2 tbsp refined flour 1 tbsp butter
1 tsp salt
1/4 tsp pissi kali mirch

Method: Mix the butter, refined flour, vinegar, egg, salt and baking powder and knead lightly into soft dough and keep aside.

Melt butter, add refined flour, saut? little and add the milk very gradually, stirring vigorously all the time.

Bring to a boil, lower the heat and simmer for 1-2 minutes, add the salt, pepper and chicken.

Roll out a little more than half the dough about 1/4 cm (1/8?) thick and cover the base and the sides of the pie dish. Dust base with flour and fill it with the chicken mixture.

Roll out the other portion of the dough, wet the edges, and cover the pie, pressing the edges together, to seal. Prick with a fork, glaze the surface with the beaten egg, or milk and bake in a pre-heated oven for about 45-60 minutes or until golden.

Hope you love it!

Answer 3

I like to use frozen or refrigerated (pillsbury) pie crusts, which technically isn't homemade, but it's just as good!

Then I use a recipe for Chicken Pot Pie, like this one:

INGREDIENTS:
2 frozen pie shells
1-10 3/4 oz cream of mushroom soup
1/2 C. milk
1 bag frozen mixed vegetables
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste
PREPARATION:
Preheat oven to 375 degrees.
Take pie shells out of freezer, separate, lay one pie shell flat, leaving the other in the pie pan, and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave; chop and sautee onion. Mix chicken, defrosted veggies, sauteed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

Answer 4

1 tbsp vegetable oil
600 g chicken meat, cubed
1/2 brown onion, chopped
1/2 cup diced carrot
1/2 cup diced leeks
2 tsp finely cut thyme
1 tsp tomato paste
1 tbsp plain flour
1 tbsp dry sherry
1/2 tbsp Worcestershire sauce
1 cup strong chicken stock
salt and freshly ground black pepper
a pinch of cayenne pepper
1 egg, lightly beaten for glazing
about 150 g puff pastry

Method:
Heat oil in a non-stick saucepan and brown chicken pieces for a few minutes. Transfer chicken to a plate.

Add onion, carrot, leeks and thyme to pan and cook on medium heat for 5 minutes. Stir in tomato paste, then the flour, and cook for 1 minute. Add sherry, Worcestershire sauce and stock and bring to the boil. Add browned chicken pieces, season with salt, pepper and cayenne pepper and simmer for 5 minutes. (The sauce should be fairly thick).

Pour preparation into a bowl and allow to cool completely. Preheat oven to 200°C/400°F.

Brush the rim of the pie dishes with a little beaten egg. Fill the dishes with the cold chicken preparation. Cover the top with rounds of rolled pastry, trimming off any excess and pressing the pastry firmly at the rim. Glaze the top with beaten egg and cut a hole in the centre of the pastry to allow the steam to escape. Bake in the preheated oven for about 20 minutes or until the pastry is brown and dry.


THIS IS GOOD!!! trust me!!

Answer 5

EMERIL’S CHICKEN POTPIES
Ingredients needed:

* 3 large carrots
* 3 celery ribs
* 2 medium yellow onions
* One 3 1/2-pound chicken
* 2 bay leaves
* 1/2 teaspoon whole black peppercorns
* Piecrust
* 2 1/4 cups bleached all-purpose flour
* 1 teaspoon salt
* 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into thin slices
* 4 to 6 tablespoons ice water
* 1 cup fresh or thawed frozen peas
* 4 tablespoons (1/2 stick) unsalted butter
* 1/2 pound shiitake mushrooms, stemmed, wiped clean, and finely sliced
* 2 teaspoons chopped garlic
* 2 teaspoons Creole Seasoning
* 1/4 cup bleached all-purpose flour
* 1/2 cup dry white wine
* 1/3 cup heavy cream
* 2 tablespoons chopped fresh flat-leaf parsley
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 large egg beaten with 1 tablespoon water, for glaze


Coarsely chop 1 carrot and 1 celery rib. Peel and quarter 1 onion. Put them in a large stockpot and add the chicken, 1 bay leaf, the peppercorns, and enough water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the chicken is tender, about 45 minutes, skimming off any foam that forms on the surface.

Remove the chicken from the pot and transfer to a platter. Strain the stock into a large saucepan and bring to a boil over high heat. Boil until the stock is reduced to 3 cups. Let cool.

When the chicken is cool enough to handle, remove the skin, cut the meat from the bones, and cut it into 1-inch pieces. Set the meat aside and discard the skin and bones.

To make the piecrust, combine the flour and salt in a mixing bowl. Add the butter and cut it in with a pastry blender (or rub the mixture between your fingers) until the mixture resembles coarse crumbs. Using a fork, stir in the water, 1 tablespoon at a time, just until the mixture is moist enough to hold together when gathered up. Shape into a smooth ball, being careful not to overwork the dough, then press into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, chop the remaining carrots, celery, and onion. Bring a medium saucepan of water to a boil. Blanch the carrots and the peas in the boiling water until just tender, 2 to 3 minutes. Drain and set aside.

Preheat the oven to 400°F.

Melt the butter in a large heavy pot over medium-high heat. Add the onions and celery, and cook, stirring often, until softened, about 3 minutes. Add the mushrooms, garlic, and Essence. Cook until the mushrooms are soft and give off their liquid, about 5 minutes. Sprinkle the flour over the vegetables and stir. Cook until the mixture thickens, about 2 minutes. Stir in the wine, cream, and the reserved stock. Add the chicken, carrots, peas, and parsley. Season with the salt and pepper, and stir well.

Transfer the chicken mixture to a casserole dish or a large ovenproof skillet, or divide it among eight individual 2-cup baking dishes.

Roll out the dough on a floured surface until 1/8 inch thick. Cut it into a round or other appropriate shape a little larger than the dish or dishes. Cover the chicken mixture with the dough, and press the dough against the sides of the dish(es) to seal. Brush the top of the pastry with the egg glaze and cut several slits in it.

Bake until the crust is golden brown and the filling is hot and bubbly, about 15 minutes. Serve hot.

Yield: 8 servings

Enjoy

Answer 6

http://www.wchstv.com/gmarecipes/chickenpiewithb.shtml
http://southernfood.about.com/od/chickenpies/r/bl20110a.htm

My own personal recipe:(the easy way)
I buy the crust at the store
I use 1/2-1 can of peas
1/2-1 can of carrots
2-3 fresh peeled potatoes
1 stalk of celery (diced)
1/4-1/2 good onion (diced)
1-2 cans of chicken gravy
combine all the ingrediants, cover with a top crust bake til crust is golden, and it's yummy chicken pie.

Answer 7

I know how to make homemade chicken Pot Pie....
If this is what you are talking about then email me and I'll see what I can do... (that goes for anyone who would like to know the Lancaster, PA way to cook this... the old Amish way ;-) )

[e-mail]

(if it is the type in the crust... nope sorry!)
(if it the soup kind... I'll help you out!)

Answer 8

3-4 boneless skinless chicken breasts
1/4 cup oleo, melted
1 small onion, chopped
1 cup potatoes, peeled & diced
1 cup celery, chopped
1 cup water
1 cup chicken broth
1 can peas and carrots, (Drained)
1 can cream of potato soup, (No Liquid added)
1 can cream of chicken soup, (No Liquid added)
1/2 cup milk
salt & pepper
1 can ready made plain croissants

cut up chicken breasts into small bite sized pieces.
cook with celery and potatoes in cup of water and cup of broth till tender.Liquid should be boiled down to very little,if not pour off all but half a cup.
Add drained peas & carrots,melted oleo (STIR IN WITH SOUPS),potato soup & cream of chicken soup and milk.
Bring to simmering and Pour into casserole dish (9x9) and lay unrolled croissants on top.
(LAY FLAT NOT ROLLED UP).
Bake at 375 degrees for about 13 minutes or till golden brown.

Answer 9

This is a pretty good one:

http://www.bigoven.com/recipe158638

Answer 10

mmmm food... chicken pot pie.... sounds SO good!