Can anyone give me this recipe?

Question

I read in American stories all the time about Chicken Pot Pie, & i'd like to try it.It's a well known fact us Aussies will try anything once!

Answer 1

Ghetto Chicken Pot Pie.

cuppla cans of cheap biscuits
cuppla cans of chicken meat
a can of drained mixed veggies
Quick blond roux

Directions: 1 stick of butter and 1 cuppa flour goes into a nice non stick pan and allowed to cooked on medium for 5 minutes. add half a cup of milk and allow this to thicken slightly and pour this into a greased Pyrex dish add the mixed veggies and the chicken.add salt and pepper, put the biscuits on top of the mix and bake for 25 minutes @400 degrees F

Answer 2

Go to your supermarket and by a frozen Marie Calendar's chicken pot pie. Follow the directions on the container. This way you will know it you like it.

But if you want to make it yourself, here is an easy recipe:

From:
http://www.cooks.com/rec/search?q=chicken+pot+pie

CHICKEN POT PIE

2 c. chicken, cubed
Pastry for 9-inch pie crust
1/2 c non-dairy creamer
2 T. butter
2 T. flour
10 oz. frozen peas and carrots
1 tsp. salt
1 onion, chopped
Pepper

Preheat oven to 425F.
Line pie pan with pastry and refrigerate until ready.

Melt butter, and saute onions until golden.

Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.

Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.

Pour into pastry-lined pan. Cover with pastry top, and seal edges.

Bake 35-40 minutes or until golden brown.

Answer 3

RECIPE INGREDIENTS


For the Pastry:

2 cups all-purpose flour

3/4 cup unsalted butter, chilled, cut into small pieces

1 cup shredded sharp Cheddar cheese

1/2 cup ice water


For the Filling:

2 1/4 cups chicken stock

2 skinless, boneless whole chicken breasts, about 1 1/2 lb total

Salt

2 1/2 cups baby carrots, cut into 1-inch pieces

3 celery stalks, thickly sliced

10 oz pearl onions, peeled

1 cup small peas

6 tablespoons unsalted butter

7 tablespoons all-purpose flour

1 cup heavy cream

Salt and freshly ground pepper

1 teaspoon minced fresh thyme

3 tablespoons snipped fresh chives

3 tablespoons minced fresh parsley


1 egg, lightly beaten





RECIPE METHOD


FOR THE PASTRY:
Place the flour in a bowl. Using a pastry blender or your fingertips, work in the butter until crumbly. Add the cheese and work in until just blended. Sprinkle the ice water over the pastry dough, a little at a time, and gather the pastry into a ball. Knead lightly until just combined. Wrap in plastic wrap and chill until needed.


FOR THE FILLING:
In a saucepan over medium heat, bring the stock to a simmer. Add the chicken and simmer, uncovered, until opaque throughout, 15-20 minutes. Remove from the heat and let the chicken cool completely in the liquid. Remove the breasts, reserving the stock. You should have about 2 1/2 cups stock. Cut the chicken into 3/4-inch chunks. Set aside.


Bring a saucepan three-fourths full of water to a boil and salt lightly. Add the carrots and cook over medium-high heat for 5-6 minutes. Add the celery, pearl onions and peas and cook until all are barely tender, about 3 minutes longer. Drain well; set aside.


In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until the mixture is gently bubbling and smooth, 2-3 minutes; do not brown. Gradually add the reserved stock, whisking constantly, and bring to a simmer. Cook, stirring often, until smooth and slightly thickened, 4-5 minutes. Add the cream and cook, stirring occasionally, until the sauce coats the back of the spoon, about 5 minutes longer. Remove from the heat and stir in the salt and pepper to taste, the thyme, chives and parsley.


TO ASSEMBLE:
Preheat an oven to 400 degrees F. Add the chicken and vegetables to the sauce and stir to combine. Spoon into a 9-by-13-inch baking dish. Brush the edge of the dish with some of the beaten egg.


On a lightly floured work surface, roll out the pastry into a rectangle 10 by 15 inches. Transfer the pastry to the dish, pressing on the edges firmly. Trim away the overhang. Gently knead the dough scraps together, roll out 1/8 inch thick and cut out several small leaf shapes. Brush the top of the pie with the beaten egg. Using the knife, score the pastry leaves lightly, attach them to the pie pastry, and brush with more egg. Cut 3 slits each 1 inch long at the center of the pie.


Bake until golden, 25-30 minutes. Remove from the oven and let stand for 5 minutes, then spoon onto warmed individual plates or bowls.

Answer 4

Easy Recipe
2 frozen pie crusts..thawed
2 boneless, skinless chicken breasts cooked and shredded or chopped
2 cans mixed vegetables, drained
1 can cream of chicken soup. Mix chicken, veggies and soup. Pile into one crust and cover with the other. Trim and seal top crust. Cut vent holes and bake @ 350 degrees until brown and bubbly. Let sit 10 minutes before serving.

Answer 5

Chicken Pot Pie
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
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.

ENJOY!

Answer 6

Check out allrecipes.com
They have several variation of chicken pot pie

Answer 7

Go to allrecipes.com they have lots of great recipes there. Type in chicken pot pie and choose one with ingredients u may like to eat.

Answer 8

It's just chicken with vegetables and gravy in a pastry crust. Usually onions, potatoes, carrots and celery in pie crust, but you can use any veggies and a biscuit or puff pastry crust as well.

Answer 9

ok i dont know who you are but i asked a question about how to get ungrounded and you where really mean in your answer and i just wanted to let you know i didnt do anything bad i just got a frekin c ok and i am workin my butt of in school so i think you should know you should know your facts right before you blow up in an e-mail or you could be nice in it.....and yes chicken pot pie is good try it!