How do you make home made chicken pot pie?

Question

I ♥ cpp and i was wondering if any1 hads any yummy recipies!
PLZ HELP!

Answer 1

I take left overs form the dinners and through into pie crust. I add brocolli, fresh veggies from garden. You know what you like so mix and match make it your own pie. Mashed poatoes keep texture light and creamy. i even add my stuffing.
We usually make potato stuffing. Anyway, mm to even add heat, put fixing in it like chicken boritos. cheese mexican flavor. all those yummy ingredients you know you like

Answer 2

this is our family's favorite chicken pot pie, try it, it's a great one...

DEEP-DISH CHICKEN POT PIE

Crust Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Butter
4 to 6 tablespoons cold water

Filling Ingredients
1/4 cup milk
1 can condensed cream of chicken soup
2 cups cubed 1-inch cooked chicken or turkey
4 ounces Cheddar Cheese, shredded
1 package frozen vegetable combination-broccoli, cauliflower, carrots
1 1/2 teaspoons fresh thyme leaves*
1 egg, slightly beaten
1 teaspoon water

preheat oven to 375°F. Combine flour and salt in large bowl cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball & flatten slightly. Wrap 1 ball in plastic food wrap, refrigerate.Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch pie pan, unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from rim of pan, set aside.
Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.Combine egg and 1 teaspoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.

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Answer 3

E Z Chicken Pot PIe

Ingredients
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)

1 tablespoon butter
1 cup diced celery
1/3 cup finely chopped shallots
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup whipping cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas

Method
Preheat oven to 375°. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.

Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes

Answer 4

This is an award-winning recipe. Read completely, please.

Chicken Pot Pie Recipe
Preparation time: 45 minutes. Serves 6-8 depending on desired portion size.

Ingredients for the chicken pot pie:
3 cups of well seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust (see my pie crust recipe below)

Instructions for the chicken pot pie:

To make the roux:
Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)

Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned

Short of time? Use a prepared pie crust from the supermarket.
It's okay.


Pie Crust Recipe

Ingredients:
2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water

Instructions:
Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size of peas
Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough
Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour
Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish
Place the crust over the filling and trim the edges. Cut vent holes

This famous restaurant recipe for Chicken Pot Pie is only one of many casserole and chicken dishes on my website.
Please enjoy all of my free real restaurant recipes at http://www.real-restaurant-recipes.com

PS
Don't take my word for it. Here is a testimonial from someone who tried it!

*What I loved about the Chicken Pot Pie Recipe:*

"The ingredients are simple and the recipe is easy, but most of all it is delicious!

Another great thing about it is how much it makes. It is a very large batch which you can freeze in smaller quantities to take out later and put in a fresh pie shell and bake. Or as we did, you can make homemade pies and put them in the freezer to take out and enjoy a ready made, homemade, dinner at any time!

Speaking as a mother I have one last thought ...even though the recipe is excellent as it is, if you have children you know they can sometimes be finicky so you can use ingredients your family prefers such as carrots, peas, and/or green beans and the pot pie is still wonderful.

To sum it up I'd say it's delicious, easy and convenient for the busy lives most of us lead these days. ENJOY!"

Sincerely,
Mindy Wilcox
Washington State