DEEP DISH CHICKEN POT PIE

DEEP DISH CHICKEN POT PIE
 ...another great chicken pot pie recipe ! Try this one !

INGREDIENTS

• 2 pkgs. chicken breasts with bones
• 3 carrots, sliced
• 1 c. celery, sliced
• 1 onion, diced
• 1 c. mushrooms, sliced
• 4-5 potatoes, pared and diced
• 1 pkg. deluxe green peas
• 1/2 tsp. pepper
• 1/2 tsp. marjoram
• 1 tsp. poultry seasoning
• 2 chicken bouillon cubes
• Water
• Salt
• 1 3/4 c. half and half
• 1 c. plus 2 tbsp. shortening
• 1 egg yolk

CHICKEN POT PIE INSTRUCTIONS
First of all in 5-quart Dutch oven over high heat, heat chicken, pepper, marjoram, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat and simmer 1 hour. And then remove chicken reserving 3 cups of broth. Skin and cut meat into 1-inch pieces.

Next in 3-quart pan over high heat, heat celery, carrots, potatoes, onion, poultry seasoning, chicken bouillon, and reserved broth to boiling. Reduce heat and simmer 10 minutes.Remove vegetables with slotted spoon to a large bowl. Mix 1/3 cup flour with 3/4 cup half and half; gradually stir into broth in saucepan. Stir in remaining half and half.

Over low heat cook, stirring until slightly thickened. Stir in chicken, veggies, peas, and mushrooms. Spoon mix into a 13x9 baking dish.

PASTRY:

In bowl stir 3 cups flour and 1 1/2 teaspoons salt. With pastry blender cut shortening into flour to resemble coarse crumbs. Sprinkle 1/2 cup water a tablespoon at a time into flour mix, mixing
with a fork until moist enough to hold together. Shape into a ball.
On lightly floured surface, with a floured rolling pin, roll 2/3 of dough into 15x11 rectangle. Cut several small slits in pastry. Place pastry loosely over pan, trim edges, leaving 1 inch overhang. Fold under and press.

Decorate with remaining dough. In cup beat egg yolk with 1 teaspoon water. Brush mix over pastry. Bake at 350 degrees for 1 hour or until golden brown. The chicken pot pie recipe is ready to serve ! Delicious !

beer-cracker-chicken-pot-pie.

SOUTHWESTERN CHICKEN POT PIE RECIPE

SOUTHWESTERN CHICKEN POT PIE RECIPE

Chicken Pot Pie Recipe Ingredients:
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (15 ounces) tomato sauce
• 2 teaspoons McCormick® Chili Powder
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 - 1/2 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
• 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
• 1 package (8 to 8 1/2 ounces) corn muffin mix

Chicken Pot Pie Recipe Instructions :
First of all preheat oven to 375°F. Heat oil in large skillet over medium-high heat.
And then add chicken and sauté 5-7 minutes or until done.
Add beans corn, tomato sauce, and seasonings to skillet.
Next is to bring to a boil over medium heat.
Remove from heat; stir in 1 cup shredded cheese.
And then pour into a 2 1/2-quart casserole. Top with remaining cheese.
Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
Bake 25-30 minutes or until corn bread is golden brown...and the chicken pot pie is ready to serve..enjoy it !

Chicken-pot-pie-with-rice.

CHICKEN POT PIE WITH EDAMAME

CHICKEN POT PIE WITH EDAMAME
A great chicken pot pie recipe to try !
CHICKEN POT PIE INGREDIENTS
• 1 sheet (8½ oz) Frozen puff pastry (1/2 of 17.3 oz pkg.), thawed
• ½ cup All-purpose flour
• 2 tsp Poultry seasoning, ground
• 1½ tsp Salt
• ½ tsp Black pepper, ground
• 1 lb Chicken breasts, boneless, skinless, cut into 1-inch cubes
• 2 TBL Butter or margarine
• ½ cup Shallots, finely diced
• 2 cloves Garlic*, minced
• 1½ cups Chicken broth
• 1 cup Soymilk, unsweetened
• 1 cup Potatoes, peeled and cut into 1/2-inch cubes
• 1 cup Edamame (whole green soybeans), shelled and cooked
• 1 cup Carrots, peeled and cut into 1/4-inch rounds

CHICKEN POT PIE INSTRUCTIONS
First of all preheat oven to 375°F. Roll out pastry into 9x9-inch square or round to match baking dish shape. Place on baking sheet and chill.

Next Stir flour, poultry seasoning, salt and pepper in large bowl until blended. Add chicken and stir until coated.

And then melt butter or margarine in large skillet. Sauté shallots and garlic until translucent. Add chicken mixture (including left over flour). Sauté 10 to 12 minutes or until chicken is cooked.

Stir chicken broth and soymilk slowly into chicken mixture until blended. Add potatoes, edamame and carrots. Bring to boil, reduce heat and simmer 10 minutes or until vegetables are tender.

Pour into buttered 2½-quart baking dish. Place pastry over vegetable mixture. Bake at 375°F 30 to 35 minutes or until golden. Let stand 10 minutes before serving. Makes six servings.

* May substitute ½ teaspoon garlic powder for the fresh garlic, if desired.
The chicken pot pie recipe is ready...nice one ! Enjoy the meal !
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