Chicken pot pie receipe help?

Question

I saw a great receipe on the Food Network for an easy chicken pot pie. the thing is that for the filler they used a can of condensed cream of chicken soup mixed with a can of chicken stock. I dont like to use canned anything, too salty and processed. So what is a substitute for that can of cream of chicken soup? Any receipe on making it myself? Oh, it was Paula Dean who made the pot pie if you're interested. She also put an entire stick of melted butter on top... i think i will skip that too, i'll just add a tab of butter.

Answer 1

Cream of Chicken Soup
Serving Size: 6

2 tablespoons Butter or margarine
1/4 cup Flour
3 cups Chicken broth
1/2 cup Chopped celery
1/4 cup Chopped onion
1 cup Milk or cream
3 Chicken breasts
Salt
Pepper

-= Instructions =-
Boil chicken, celery & onion till done. Remove chicken & shread meat. Reserve broth. Melt butter in top of double boiler over direct heat. Slowly stir in flour. Stir in broth & milk. Cook until smooth & thick. Add shredded chicken. Add salt & pepper to taste.

Answer 2

Unless you want to boil up the chicken and make the stock from scratch (WAY too time consuming .... unless you're Martha Stewart!!!), go get some low-sodium stock and soup from the store. Campbell's makes decent low-sodium soups.

The whole stick of butter thing isn't really necessary. You can achieve the same golden top by simply brushing melted butter (or even margarine) on top prior to backing (similar to pie recipes).

Answer 3

Every time I make this, I get RAVE reviews! I like to add sauteed mushrooms and onions to it, and I use plain cream cheese. Angel Chicken Pasta PREP TIME 30 Min COOK TIME 1 Hr READY IN 1 Hr 30 Min Original recipe yield: 6 servings INGREDIENTS 6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Answer 4

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

Roast your chicken and save the juices for Gravy and add chicken stock if needed for more gravy. Use the gravy for your base .