Does anyone have a chicken pot pie recipe?

Answer 1

Quick Chicken Pot Pies
* 1 tbsp. chopped parsley
* 1 tbsp. chopped onion
* 2 whole chicken breasts, boned and skinless
* 1 can chicken broth
* 1 can Campbell
* 2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells)
* 1 lg. bag frozen mixed vegetables
* 1 can Campbell
* 1 can Campbell
Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie
shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells. Bake 1 hour or until golden in 350
degree oven. Let pie settle for 15 minutes before serving.

NOTE: Pie wedges can be reheated in microwave oven for approximately 1-2 minutes. Yields: 2 pies.


Curry Chicken Pot Pie

Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place
into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In
another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to
the celery mix and cook out the water. Add the flour and curry and cook for 1 to
2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the
parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into
a shallow baking pan, or a large terra cotta pot base, lined with foil, and top
with 6 to 8 circles of puff pastry. Place into the oven and cook until puff
pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Chicken Pot Pie

Look for whole wheat pastry flour at large supermarkets or whole
foods stores.



Ingredients


- - CRUST
1 cup (4 1/2 oz/135 g) all-purpose flour
1 cup (4 1/2 oz/135 g) whole-wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
3/4 cup (6 fl oz/180 ml) plain 1% soy milk
- - FILLING
3/4 cup (3 1/2 oz/105 g) diced carrots
2 cups cooked diced chicken or turkey (about 8 oz/240 g)
3/4 cup (3 oz/90 g) frozen pearl onions, thawed
3/4 cup (3 oz/90 g) frozen baby peas, thawed
1 - small celery stalk, tough strings removed, stalk thinly sliced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme leaves
2 teaspoons olive oil
2 - shallots, chopped
3 tablespoons flour
2 cups (16 fl oz/480 ml) fat-free low-sodium chicken broth
- - Sea salt to taste
- - Freshly ground black pepper to taste
- - No-stick cooking spray


Preparation - Estimated cooking time: Over 60 minutes -
1 Make the crust: Combine flours, baking powder, baking soda and salt
in a food processor. With the machine running, add soy milk. Process
until the mixture has a granular texture.
2 Flatten the dough into a disc, wrap in plastic wrap and chill for
30 minutes.
3 Make the filling: Place the carrots in a vegetable steamer set over
boiling water. Steam until just tender, about 6 minutes. Transfer to
a mixing bowl and add chicken or turkey pieces, onions, peas, celery,
parsley and thyme.
4 Heat olive oil in a saucepan over medium heat. Add shallots and
cook until softened, about 3 minutes. Sprinkle with flour and cook,
stirring, for 2 minutes. Whisk in broth and bring to a simmer. Cook
until slightly thickened, about 5 minutes. Remove from the heat.
5 Strain the thickened chicken broth into the bowl with the chicken
or turkey and vegetables. Stir to mix. Season with salt and pepper.
6 Assemble and bake the pot pie: Preheat the oven to 400 degrees F
(200 degrees C). Spray a 9-inch (23-cm) pie pan with cooking spray.
7 Divide the chilled pastry dough into 2 pieces, one slightly larger
than the other. On a lightly floured work surface, roll out the
larger piece of dough into a circle 12 inches (30 cm) in diameter.
Line the prepared pie pan, pressing the dough into the corners. Add
the chicken filling.
8 Roll the second piece of dough into a 10-inch (25-cm) circle. Place
on top of the filling. Crimp the edges and cut a small vent hole in
the center of the dough.
9 Bake for 10 minutes, then reduce the oven temperature to 350
degrees F (175 degrees C) and continue baking until browned and
bubbling, about 20 minutes.
10 Serve hot.

Answer 2

EASY CHICKEN POT PIE

1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients.
Place mixture into pie crust and top with second.

Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.



CHICKEN POT PIE WITH BISQUICK

1/3 c. butter, melted
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. thyme

Combine the above in a saucepan to boil. Add:

1/2 c. chicken broth
2/3 c. milk

Heat to boil, constantly stirring, boil 1 minute and stir. Add:

1 3/4 c. chicken
10 oz. frozen peas & carrots

Mix well with spoon, turn off heat.

TOPPING:

1 1/2 c. Bisquick
3 tbsp. hot water
3 tbsp. softened butter

Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.

Answer 3

2 pie crust 1 can cream of chicken or cream of mushroom or cream of celery soup 2 cups frozen mixed vegetables usually with corn peas green beans, carrots, etc... 2 cans of white chicken drained. Pepper, seasoned salt or just salt, parsley for seasoning. Bake the 1st pie crust in the over according to the directions on the package Pour can of cream soup in the pan with 1/2 can of milk. Cook until mixture is well heated pour the 2 cups of frozen mixed veggies in and continue cooking pour in the 2 cans of white chicken drained. Heat all the above thoroughly Pout the heated ingredients into the pie crust. Use the 2nd pie crust as a top. Seal sides together and bake in the oven according to the directions on pie crust package and make sure to make about 4 or 5 slits the crust. You have to bake the pot pie in about a 400 degree oven for 20 min or something like that.

Answer 4

INGREDIENTS
3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed
DIRECTIONS
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
Preheat oven to 350 degrees F (175 degrees C).
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Answer 5

Yup I sure do and it's simple and easy and very good, You get 2 Ready to bake pie crust- 2 cups cooked,diced chicken beast-1 cup frozen mixed vegetables{more or less }to your liking,make sure the vegetables are thawed out- 1{10.75 oz.} can cream of chicken soup-half cup of milk,I also add half teaspoon thyme,a little cumin,and a little oregano ,mix all together in large bowl,have you oven preheated at 350 degrees,put one of the pie dough in your dish that you will be using,I use a deep dish,now put your filling in,then brush your dough with egg wash then put your other dough on top seal with fork ,put your pan on cookie sheet,put some air holes on top of you crust,now bake,I usually bake it till I see the gravy bubble in air holes,I'd say about 40 min. or so,yup it's very good,good luck

Answer 6

I prefer both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 7

In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.