i need a quick and easy recipe for chicken and mushroom pie . any ideas?

Answer 1

MUSHROOM CHICKEN PIE

2 med. to lg. white onions, quartered and sliced
1/2 lb. fresh mushrooms, cleaned and sliced
2 tbsp. shortening
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
2 c. cubed, cooked chicken
1 c. sliced cooked carrots (or peas)
1 c. biscuit mix

Saute onion and mushrooms in shortening until soft. Combine with soup, 1/4 cup milk, chicken and carrots; pour into baking dish. Add remaining 1/4 cup milk to biscuit mix; roll dough to fit top of dish. Place on top of chicken mixture. Bake at 450 degree oven for 15 minutes. Serves 4 to 5.

Answer 2

Chicken And Mushroom Pie recipeTry this recipe for Chicken And Mushroom Pie.

1 servings


Ingredients for Chicken And Mushroom Pie
1 Chicken
1/2 c Milk
1/4 c Pine nuts
2 tb Freshly grated parmesan
1 tb Butter
4 Eggs; lightly beaten
1 Onion; finely diced
1 Pinches nutmeg
125 g Mushrooms; sliced
1 pk Filo pastry
3 tb Butter
3 tb Butter; melted
5 tb Flour



Directions for Chicken And Mushroom Pie
1. Cook chicken either in a large saucepan or a pressure cooker, reserving 2 cups of stock. Remove meat from skin and bones and set aside with stock. 2. Pre-heat oven to 180 deg.C. 3. Place pine nuts in pan and toasted over medium heat until lightly coloured. Remove and add to chicken. Melt 1 tablespoon butter and saute onion until transparent, then add mushrooms until softened. Add to chicken. 4. Melt 3 tablespoons butter and blend in flour; cook for 1 minute. Add stock and milk and cook until mixture thickens. Add chicken mixture, nutmeg and eggs and mix well. 5. Grease a 33cm X 23cm oven-proof dish with butter. Line the dish with 8-10 sheets filo pastry, brush each sheet with the melted butter. Spoon in the chicken filling and level the surface. Cover with another 8-10 buttered sheets of pastry. Tuck the top edges under the bottom edges and very lightly score a diamond pattern on the top with a sharp knife or razor blade. 6. Bake for about 45 minnutes or until the pastry is golden. Allow to stand for 10 minutes before cutting.

Answer 3

Now this is easy, but not fast - it takes an hour to cook.
you can make it faster by using canned diced potatoes instead of boiling fresh,
and if you prefer, you can omit the corn and peas and just add more mushrooms to it. voila...chicken mushroom pie.
I have made it several different ways and everyone loves it! Hope you can use it...


3 1/3 water
1 1/2 c potatoes, cubed
3/4 tsp salt
3 TBS oil
1 small onion
2 TBS & 1 tsp flour
1 TBS chicken bouillion
1 tsp dried parsley
1/4 - 1/2 tsp thyme
1/4 tsp pepper
1 c. milk
1 1/2 c. chicken, cutup, cooked
1/2 c frozen corn
1/2 c frozen peas
1 4oz can mushroons
1 (2-crust) pie crust

Combine 3 c water, potatoes and salt in 2 qt saucepan. Heat to boiling. Cover, reduce heat and simmer @10 min. Drain and set aside. Heat oil, add onion. Saute until tender. Stir in flour, bouillion, parsley, thyme and pepper. Blend in milk and remaining 1/3 c water. Cook, stirring constantly until thickened and bubbly. Remove from heat.
Add potatoes,chicken, corn, peas, and mushrooms. Stir to break apart corn and peas. Set aside. Preheated oven to 425* Prepare dough. Roll and fit into 9in pie plate. Fill with chicken mixture. Top with remaining pastry, flute edges. Cut slits in top. Place in oven and immediately reduce temp to 325. Bake at 325 for 45-60 min.

Answer 4

Buy frozen, ready made pastry, cook a chicken breast or use left over cooked chicken and chop it, add a can of Campbell's condensed mushroom soup (DON'T add the water) throw in some peas for colour, mix chicken and mushrooms and peas together and place in a pastry case made from the frozen pastry, pop a pastry lid made from same on the top, brush with beaten egg and cook in a moderate oven (about 200 degrees electric) for 34-40 minutes.

Answer 5

Get a tin of thick mushroom soup (Campbell's is good) and some chicken breasts. Cut the breasts into cubes and quick fry with some defrosted peas. Use some onions if you wish. Add it to the soup and pout the mixture into a small pie dish. Best if you have small individual pie dishes for single serving like in a pub. Get some defrosted frozen filo pastry. Roll out into fairly thin sheet and cover over pie dish. Trim the side and and pierce crust for steam to escape. Pop in oven and bake at 200deg C for 20-25 mins. Serve with chips. Yumm.

Answer 6

QUICK CHICKEN POT PIE

1 fryer or 3 chicken breasts
1 pkg. chicken flavored Rice - A - Roni
1 med. onion (chopped)
1 can cream of mushroom or cream of chicken soup
Salt and pepper
2 (9 inch) pie shells

Boil chicken with salt, pepper and onion. Debone chicken - reserve 1 cup of the chicken broth. Mix Rice-A-Roni with soup and sauce, add chicken and some of the broth. Pour into large pie plate and cover with remaining crust. Cut slits in top for steam to escape and dot with butter. Bake in 350 degree oven until golden brown.

Answer 7

Buy
1 ready made pastry
2 tin mushroom soup
3 ready cooked chicken
4 assemble and cook

Answer 8

CHICKEN AND MUSHROOM POT PIE

2 frozen pie crusts
1 (3 1/2 lb.) frying chicken
1 med. onion, sliced
1 carrot, sliced
1 celery stalk, chopped
1 1/2 tsp. salt
1/4 dried thyme leaves
3 c. water
1/2 c. mushrooms, sliced
1/4 c. butter
3 tbsp. flour
Dash of pepper
Dash of nutmeg
1/2 c. peas

Cut up chicken and put pieces in 4-quart kettle. Put aside 1/4 cup onion. Add remainder of onions with carrot, celery, salt, thyme and water. Bring to boil. Reduce heat and cover, simmer until chicken is tender. Strain, bone the chicken and cut it into bite-size pieces.
Cook remaining onions and mushrooms in butter in a saucepan. Stir in flour, nutmeg, and pepper. Remove from heat. Mix 1 1/2 cups broth. Return to heat and stir until thickened. Add chicken and peas.

Spread mixture into prepared pie crust. Put pie crust on top, trim extra pastry and pinch edges. Cut slits on top. Beat egg white with 1 teaspoon water and brush on top of pie crust. Bake at 425 degrees for about 25 minutes.

Answer 9

CHICKEN AND MUSHROOM POT PIE
Printed from COOKS.COM

--------------------------------------------------------------------------------


2 frozen pie crusts
1 (3 1/2 lb.) frying chicken
1 med. onion, sliced
1 carrot, sliced
1 celery stalk, chopped
1 1/2 tsp. salt
1/4 dried thyme leaves
3 c. water
1/2 c. mushrooms, sliced
1/4 c. butter
3 tbsp. flour
Dash of pepper
Dash of nutmeg
1/2 c. peas

Cut up chicken and put pieces in 4-quart kettle. Put aside 1/4 cup onion. Add remainder of onions with carrot, celery, salt, thyme and water. Bring to boil. Reduce heat and cover, simmer until chicken is tender. Strain, bone the chicken and cut it into bite-size pieces.
Cook remaining onions and mushrooms in butter in a saucepan. Stir in flour, nutmeg, and pepper. Remove from heat. Mix 1 1/2 cups broth. Return to heat and stir until thickened. Add chicken and peas.

Spread mixture into prepared pie crust. Put pie crust on top, trim extra pastry and pinch edges. Cut slits on top. Beat egg white with 1 teaspoon water and brush on top of pie crust. Bake at 425 degrees for about 25 minutes.

I guess this recipe could be considered short but you can make it your own.

Answer 10

Peel a pineapple and slice lengthwise in thin strips. Set aside while you chop up some mint very finely. If you have a mortar and pestle, you can mash it up until it becomes a paste like mix. Add some granulated sugar until you have enough to sprinkle all over the pineapple. Serve after dinner and you will be a sensation!