CHICKEN POT PIE TUTORIAL

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SAVORY CHICKEN POT PIE










SAVORY CHICKEN POT PIE
..a nice chicken pot pie recipe to try.....amazing !

INGREDIENTS
  • 4 1/2 tbsp. butter
  • 4 1/2 tbsp. flour
  • 1 1/2 c. milk
  • 1/2 c. chicken broth or bouillon
  • 2 1/2 c. cubed cooked chicken
  • 1/4 to 1/2 tsp. thyme leaves, crushed
  • 1/4 to 1/2 tsp. paprika
  • 1 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 1/2 c. sliced celery
  • 1 c. sliced carrots
  • 1/4 c. chopped onion
  • Pastry for 2 crust 9 inch deep dish pie

INSTRUCTIONS
In large skillet melt butter. Blend in flour until smooth. Add milk and chicken broth; cook, stirring constantly, about 3 minutes, or until thickened and bubbly. Add seasonings and blend, then add chicken. Cool. Meanwhile, cook celery, carrots, and onion in 1 inch boiling water until crisp-tender, about 7 minutes; drain. Preheat oven to 425 degrees. Add hot drained vegetables to chicken mixture - mix well. Pour mixture into 9 inch pastry lined pie plate. Place top crust over filling, turning edges under; press to seal. Cut slits in top crust to allow steam to escape. Bake about 30 minutes, until golden brown. Serve hot. The chicken pot pie recipe is ready to serve....great taste ! Enjoy the feasts !

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PEPPERIDGE FARM CHICKEN POT PIE

PEPPERIDGE FARM CHICKEN POT PIE ...a great chicken pot pie recipe ! Try it...nice !

INGREDIENTS
  • 1 chicken cooked and deboned
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 stick butter, melted
  • 1 1/2 c. chicken broth
  • 1 lg. can evaporated milk
  • 1 pkg. Pepperidge Farm Stuffing Mix

INSTRUCTIONS
Combine 2 cans soup with evaporated milk. Place chicken, shredded, in 13 x 9 pan and pour in soup mixture adding (optional) : carrots, peas, (1 can of each) and 2 cups of parboiled, cubed potatoes.
Sprinkle with one package stuffing mix. Over top pour chicken broth. Drizzle with melted butter. Bake at 300 degrees for 30 minutes. The chicken pot pie recipe is ready to serves 6-8 person. Enjoy it !

easy-chicken-pot-pie.

FAMILY FAVORITE CHICKEN POT PIE

FAMILY FAVORITE CHICKEN POT PIE Recipes...try this one !

INGREDIENTS
  • 1/2 (10 oz.) pkg. assorted frozen vegetables
  • 1/2 c. chopped onion
  • 1/2 c. mushrooms
  • 1/4 c. butter
  • 1 3/4 c. water
  • 2/3 c. milk
  • 1 tbsp. instant chicken bouillon granules
  • 2 c. cooked chicken, chopped
  • Pastry for double crust pie

INSTRUCTIONS
Cook vegetables. Drain. In saucepan cook onions and mushrooms in butter until tender. Add water, milk, bouillon all at once. Cook and stir until thick. Stir in drained vegetables and chicken. Season.
Turn chicken mixture into pie crust. Add top crust. Flute. Bake in 450 degree oven for 10-12 minutes. The chicken pot pie recipe is ready to serve....nice one ! Bon apetit !
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CHICKEN OR TURKEY POT PIE

CHICKEN POT PIE RECIPES

INGREDIENTS
  • 2 pie crusts
  • 2 whole chicken or turkey breasts, skinned and boned
  • 1 (10 oz.) pkg. frozen peas and carrots
  • 1/2 pkg. frozen corn
  • 1 can cream of mushroom soup
  • Seasoned salt

INSTRUCTIONS
Preheat oven to 375 degrees. Line 9-10 inch pie pan with 1 crust.
Cube chicken, lightly brown in Teflon pan. Layer over crust:
chicken, peas and carrots, corn, seasoned salt to taste and cream of mushroom soup. Top with second crust. Bake for 35-40 minutes.VARIATION: Use 2 cans turkey gravy instead of soup. The chicken or turkey pot pie recipe is ready for a great feasts...enjoy it !
family-favorite-chicken-pot-pie.

QUICK CHICKEN POT PIE

QUICK CHICKEN POT PIE RECIPE

INGREDIENTS
  • 2 c. cooked chicken
  • 1 can veg-all
  • 3 boiled eggs
  • 1/2 c. butter
  • 1 tsp. salt
  • 1 1/2 tsp. pepper
  • 2/3 c. evaporated milk
  • 1/4 c. self-rising flour
  • 2 c. chicken broth
  • 1 can of biscuits

INSTRUCTIONS
Place cubed chicken in 9 x 3 inch pan. Drain veg-all, sprinkle over chicken, spread over chopped boiled eggs, set aside. Preheat oven to 425 degrees. On top of stove melt butter, blend in flour, seasoning.
Stir in chicken broth and cream. Boil for 1 minute. Pour over chicken mixture. Top with biscuits. Bake until brow. The chicken pot pie recipe is ready to serve....enjoy the meal !
chicken-or-turkey-pot-pie.

HOMESTYLE CHICKEN POT PIE

HOMESTYLE CHICKEN POT PIE RECIPES

INGREDIENTS
  • 2 cans cream of broccoli soup
  • 1 c. milk
  • 1/4 tsp. dried thyme leaves, crushed
  • 1/4 tsp. pepper
  • 4 c. cooked cut up vegetables (16 oz. frozen plus 1 c. cooked, cubed potatoes)
  • 2 c. cubed, cooked chicken or turkey
  • 1 can (10 oz.) Hungry Jack refrigerated flaky biscuits
INSTRUCTIONS
1. In 3 quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.
2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven, stir. Arrange biscuit pieces over chicken mixture. Bake 15 minutes or until biscuits are golden brown. The chicken pot pie recipe is ready to serve...enjoy it !
quick-chicken-pot-pie.

HADRIAN'S CHICKEN POT PIE

HADRIAN'S CHICKEN POT PIE RECIPE

INGREDIENTS
  • 1 (16 oz.) can mixed carrots and peas
  • 1 cooked boneless chicken
  • 1 can cream of chicken soup
  • 1 c. milk
  • 1 c. self-rising flour
  • 1 stick melted butter
  • 1 can chicken broth

INSTRUCTIONS
Pour carrots and peas in bottom of sheet cake pan. Then sprinkle chicken over vegetables. Mix the can of broth with the cream of chicken soup and pour over chicken layer. Mix milk, self-rising flour and melted butter together and pour over all ingredients. Cook in 350 degree oven until crust is golden brown. Flour mixture will rise to top for crust. The chicken pot pie recipe is ready to serve...enjoy !

CHICKEN POT PIE WITH CELERY SEED CRUST

CHICKEN POT PIE WITH CELERY SEED CRUST

INGREDIENTS
  • 1/3 c. butter
  • 1/3 c. flour
  • 1/3 c. chopped onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 3/4 c. chicken broth
  • 2/3 c. milk
  • 2 c. cut up cooked chicken
  • 1 (10 oz.) frozen peas & carrots
PASTRY:
  • 2 c. flour
  • 2 tsp. celery seed
  • 1 tsp. salt
  • 2/3 c. plus 2 tbsp. shortening
  • 4-5 tbsp. ice water

INSTRUCTIONS
In saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring
constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside.
Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball.
On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into a 9 x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits
in center to allow steam to escape. Bake at 425 degrees for 30-35 minutes.The chicken pot pie recipe is ready...enjoy it !

PENNSYLVANIA DUTCH CHICKEN POT PIE

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE
A great chicken pot pie recipe to try !
Boil 1 (4 to 5 pound) stewing chicken until tender (usually 2 to 3 hours). Remove chicken; reserve broth. Pick meat from chicken and cut into chunks. (Discard skin and bones.) Put chicken meat and pot pie noodles back in boiling broth and cook on low heat for about 1 hour.

INGREDIENTS
POT PIE NOODLES:
  • 2 c. flour
  • 1 tsp. butter (cut into flour)
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 eggs
  • Milk (enough to moisten, about 1/4 c.)
INSTRUCTIONS
Mix all ingredients. Knead dough several times, not too often! Roll out dough on floured surface. Cut into square noodles (about 1 1/2 to 2 inch square). Drop into broth. The chicken pot pie recipe is ready !...enjoy it !

GIANT CHICKEN POT PIE

GIANT CHICKEN POT PIE

Try this great chicken pot pie recipe...!
INGREDIENTS
  • 3 (5 oz.) cans chicken
  • 2 c. frozen vegetables, cooked (any combination of vegetables can be used)
  • 1 box tuna pot pie Tuna Helper

INSTRUCTIONS
Follow directions for bottom crust and filling on box. Add chicken and cooked vegetables. Pour into crust. Follow directions for top crust. Bake per box directions. The chicken pot pie recipe is ready to serve...nice ! Enjoy it !

BOILED CHICKEN POT PIE







BOILED CHICKEN POT PIE
... another nice chicken pot pie recipe...great taste !

INGREDIENTS
  • 4-5 lb. stewing chicken
  • Salt & pepper to taste
  • 1 tsp. saffron (optional)
  • 1/2 c. celery, diced
  • 6 potatoes, grated
  • 4 sm. onions, diced
  • 1/2 c. parsley
POT PIE DOUGH:
  • 2 c. flour
  • 1/2 tsp. salt
  • 3 tsp. shortening

INSTRUCTIONS
Cook chicken, celery, onions, saffron, salt and pepper until tender in water. Remove chicken from bone. Put back into broth with potatoes and parsley. Cook about 20 minutes. Add enough water to cover by about 1 inch and bring to boil.
Dough: Mix ingredients, roll out on floured board. Cut into 2 inch squares. Drop into boiling chicken mixture. Cook, covered, 20 minutes....hmmm....the chicken pot pie recipe is ready to serve. Enjoy the feasts !

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Chicken Pot Pie With Cornbread Crust







Try this amazing Chicken Pot Pie Recipe...with Cornbread Crust ... a unique one. Try it !

INGREDIENTS
Chicken Filling:
  • 1 T butter or margarine
  • 2 medium carrots sliced
  • 1 medium onion chopped
  • 1 can (14 1/2 oz) chicken broth
  • 3/4 t salt
  • 1/4 t black pepper
  • 1/4 t dried thyme
  • 3 T cornstarch
  • 1 1/2 cups l% milk
  • 3 cups shredded cooked skinless chicken
  • 1 pkg (10 oz) frozen corn, thawed
  • 1 pkg (10 oz) frozen lima beans, thawed
Corn-Bread Crust:
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 T sugar
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 2 T cold margarine or butter
  • 3/4 cup 1% milk
INSTRUCTIONS
Preheat oven to 375°F. To prepare filling, melt butter or margarine in a 3 qt saucepan over medium low heat. Add carrots and onion and saute 5 minutes. Add chicken broth, salt, pepper, and thyme; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Meanwhile, in a small bowl, with wire whisk, mix cornstarch and 1/2 cup milk until blended. Stir cornstarch mixture and remaining 1 cup milk into saucepan with carrots; heat to boiling over high heat. Boil 1 minute stirring. Stir in chicken, corn, and lima beans. Transfer mixture to shallow 2 1/2 qt casserole. To prepare corn-bread crust, in medium bowl, stir flour, cornmeal,
sugar, baking powder, and salt. With pastry blender or two knives, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk until blended and mixture thickens slightly. Pour mixture over filling; spread to form an even layer. Bake uncovered 35 minutes or until filling is bubbling and top is golden. I use broccoli. Any combination of vegetables would be fine.
This great chicken pot pie recipe makes 6 servings....amazing taste. Bon apetit !

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CHICKEN POT PIE 3








Another great CHICKEN POT PIE recipe to try...a nice one !

INGREDIENTS
  • 1 (4 lb.) chicken, cut up
  • 12 c. water
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 rib celery, diced
  • 4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
  • 1 lg. onion, coarsely chopped
  • 4 lg. carrots, cut into 1 inch disks
  • 2 tbsp. chopped parsley
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 tbsp. solid vegetable shortening
  • 1 egg, beaten
  • 1/3 c. water
INSTRUCTIONS
Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.
As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board.
Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. The chicken pot pie recipe is ready to serves 6 nice persons....enjoy the feasts....nice taste !

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AMBER'S CHICKEN POT PIE






Try this favorite AMBER'S CHICKEN POT PIE ... great taste of chicken pot pie !

INGREDIENTS
  • 1 chicken (cut up)
  • 1 tsp. salt
  • Water to cover
  • 4 med. potatoes, sliced
  • 2 tbsp. minced parsley
INSTRUCTIONS
Cook chicken until tender then add potatoes and pot pie.

To Make Pot Pie:
  • 2 c. flour
  • 1/2 tsp. salt
  • 2 eggs
  • 2-3 tbsp. water
  • 1 tbsp. shortening
Make a well in flour. Add eggs and salt. Work into a stiff dough. If too dry, add water. Roll out as thin as possible. Cut into squares. Drop into boiling broth. Cook 10-12 minutes. Pot pie may
be baked until golden and then add to broth. This amazing chicken pot pie recipe is ready for feast..enjoy !

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DOUBLE-CRUST CHICKEN POT PIE

DOUBLE-CRUST CHICKEN POT PIE...another great chicken pot pie recipe to try !

INGREDIENTS
  • 2 (9 inch) refrigerated pie crusts
  • 1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped
  • 1 (16 oz.) can mixed vegetables, drained
  • 1 (10 3/4 oz.) can cream of chicken soup, undiluted
  • 1/2 tsp. celery flakes
  • 1/4 tsp. pepper
  • 1/4 tsp. poultry seasoning
INSTRUCTIONS
Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake).
Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Makes 1 (9 inch) pie. The great chicken pot pie is at your service....hmmm..nice ! Enjoy the feasts !

savory-chicken-pot-pie.

BEER CRACKER CHICKEN POT PIE

Try this great BEER CRACKER CHICKEN POT PIE.. it is recommended !

INGREDIENTS
Shell:
  • 2 cups finely crushed Club or Town House crackers
  • 4 tablespoons melted butter
Crust:
  • 2 cups flour
  • 3/4 cup Crisco
  • 1 teaspoon salt
  • 1/4 cup boiling water
  • 1 teaspoon parsley flakes
Filling:
  • 1-2 lbs chicken sliced 1" cubes
  • 1 bag frozen mixed vegetables
  • 2 tablespoons olive oil
  • 1 bottle beer or 12 oz white wine
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon basil
  • 1 teaspoon Lipton Onion Soup mix
  • 1 can condensed Cream of Potato soup
  • 2/3 cup milk
  • 1 tsp salt (optional)

INSTRUCTIONS
Crust:

In a 4x9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.

Chicken:
Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of
potato soup and milk when chicken looks "golden brown". Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.

Crust:
Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between
sheets of wax paper or plastic wrap to 1/8" thin.

Baking:
Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust. Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.
The beer cracker chicken pot pie is ready to serves 4-6 great persons...amazing taste ! Enjoy with friends !

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