Does anyone knows the recipe for chicken pot pie?

Question

I need all details, thanks...

Answer 1

INGREDIENTS
6 cups roasted, shredded rotisserie chicken
1 (15 ounce) package refrigerated pie crusts
2 tablespoons vegetable oil
2 medium onions, chopped
3 small stalks celery, cut crosswise 1/4-inch thick
2 cups chicken broth
1 (12 fluid ounce) can evaporated milk
1/3 cup butter
9 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 cup dry sherry or white wine
Salt and ground pepper
1/4 cup chopped fresh parsley
1 (16 ounce) package frozen peas and carrots, not thawed


DIRECTIONS
Adjust oven rack to low-center position; heat oven to 400 degrees. If using whole rotisserie chickens, separate meat from skin and bones, and tear into bite-size pieces. Discard skin and bones. Then remove pie dough from its box and follow directions for bringing to room temperature.
Heat oil in Dutch oven over medium-high heat. Add onions and celery; saute until just tender, about 5 minutes. Transfer to a large bowl along with the chicken; set aside.
Meanwhile, microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes. Heat butter over medium heat in the empty pan. When foaming subsides, whisk in flour and thyme; cook until golden, about 1 minute. Whisk in hot milk mixture. Bring to simmer, then continue to simmer until sauce fully thickens, about1 minute. Turn off heat, stir in sherry or wine, and season to taste with salt and pepper.
Stir chicken mixture, parsley and the peas and carrots into the sauce. Divide mixture between two 9-inch deep-dish pie plates. Top each with pie dough, and flute crust by pinching with your fingers. Set on a baking sheet and bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes. (Optional: Wrap second potpie in freezer wrap and freeze for a later meal. Remove wrapping, place potpie on a baking sheet and bake at 400 degrees until golden and bubbly, about 1 hour.)

Answer 2

Yes

Chicken Pot Pie~

INGREDIENTS:
2 1/2 cups diced cooked chicken
4 ounces sliced mushrooms, about 1/2 cup
1 1/2 cups frozen peas and carrots or mixed vegetables
1/4 cup chopped onions
1/2 can cream of mushroom or cream of chicken soup
Milk

Topping
1 cup biscuit mix
1/4 cup shortening
3/4 cup milk

PREPARATION:
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth.

Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

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Here is a Recipe by Alton Brown for Curry Chicken Pot Pie that is delicious!

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.

Answer 3

Here is one with a crust recipe- it really is not that hard to make a pie crust, and is a huge improvement over store bought!

Chicken Pot Pie
6 tablespoons (3/4 stick) unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons bleached all-purpose flour
2 cups Chicken Stock or canned chicken broth
1 cup half-and-half
1 cup peeled and diced Idaho potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover sweet potatoes
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup sweet young peas, fresh or frozen (defrost if frozen)
2 cups shredded cooked chicken, white and dark meat
2 tablespoons finely chopped fresh parsley leaves
1 recipe Basic Savory Pie Crust (see below)

Directions

1. Preheat the oven to 400 degrees. Grease a 9x9x2-inch baking pan.

2. Heat the butter in a large saute pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley, season with salt and pepper, and mix well.

3. Line the baking pan with one of the rolled-out pie crusts. Pour the filling into the prepared pan. Place the second crust on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes. Let cool for 5 minutes before slicing to serve.


Basic Savory Pie Crust
(Makes 2 pie crusts, enough for one 9-inch and one 10-inch crust)
3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed

Directions

1. Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

1. Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.

Answer 4

I sure do!

Quick Chicken Pie

1 large chicken (cooked and de-boned
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper

Preheat oven at 350 degrees. Melt margarine in a baking dish. Place chicken pieces over margarine. Add salt and pepper. Add mixed vegetables. Heat cream of mushroom soup with chicken broth until boiling. Add heated liquids to flour. Stir and pour over vegetables. Bake at 350 degrees until brown

Chicken Pot Pie
4n4 ½-lb. chicken
sprig parsley
celery tops
slice of onion
5 C. stock
6 T. butter
6 T. flour
½ tsp. salt
¼ tsp. onion salt
¼ tsp. celery salt
1½ C. peas, cooked
1½ C. carrots, cooked and sliced
1/4 tsp. pepper
Clean chicken.Cook in salted water adding parsley, celery tops and onion. Allow to cool in stock. Remove meat from bones and cut into small pieces.
For gravy: Melt butter and heat until brown.
Add flour and blend until smooth, away from heat.
Gradually add stock and return to heat.
Stir and cook until thickened and smooth.
Mix with chicken, peas, carrots and seasonings.
Pour hot into a 9x13x3-inch baking pan.
Top with tiny uncooked savory biscuits.
Savory biscuits:
2½ C. flour
2½ tsp. baking powder
1¼ tsp. salt
1¼ tsp. paprika
2½ T. minced parsley
2/3 C. shortening
1 egg
½ C. milk
Mix dry ingredients, blend in shortening, add parsley and paprika. Beat egg slightly and add with milk. Roll one-fourth-inch thick and cut with very small cutter (1- to 2-inch diameter). Place side-by-side on top of hot chicken mixture, covering completely. Bake 20 minutes at 400o or until biscuits are brown.


nfd♥

Answer 5

get a box of bisquick, there is a very easy recipe on the box