CHICKEN POT PIE RECIPES

EASY CHICKEN POT PIE RECIPE

2011-10-23T18:11:00.000-07:00

EASY CHICKEN POT PIE RECIPE
Try this easy CHICKEN POT PIE recipe... a must try !

CHICKEN POT PIE RECIPE INGREDIENTS

1 can chicken
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

CHICKEN POT PIE RECIPE INSTRUCTIONS
Drain chicken and vegetables. In a large bowl, mix the first five ingredients. Place mixture into pie crust and top with second. Crimp edges together. Make 2 or 3 slits in top crust and bake
according to pie shell directions. The chicken pot pie is ready to serve...hmm..nice ! enjoy it !
chicken-pot-pie-2

CHICKEN POT PIE RECIPE 2

2011-09-18T18:11:00.000-07:00

CHICKEN POT PIE RECIPE-2
...another classic chicken pot pie recipe to try !

CHICKEN POT PIE RECIPE INGREDIENTS

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

CHICKEN POT PIE RECIPE INSTRUCTIONS
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. The chicken pot pie is ready for a great feasts...nice one !
southwestern-chicken-pot-pie-recipe

SOUTHWESTERN CHICKEN POT PIE RECIPE

2011-08-18T21:04:00.000-07:00

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 :
Preheat oven to 375°F. Heat oil in large skillet over medium-high heat.
Add chicken and sauté 5-7 minutes or until done.
Add beans corn, tomato sauce, and seasonings to skillet.
Bring to a boil over medium heat.
Remove from heat; stir in 1 cup shredded cheese.
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-1

2011-08-08T18:11:00.000-07:00

Another great CHICKEN POT PIE recipe to try.... !

CHICKEN POT PIE RECIPE INGREDIENTS

1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg

CHICKEN POT PIE RECIPE INSTRUCTIONS
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden. The chicken pot pie is ready to serve...bon apetit !
chicken-pot-pie-recipe-with-rice

Chicken Pot Pie

2011-08-01T18:11:00.000-07:00

CHICKEN POT PIE RECIPE
Try this nice chicken pot pie recipe....a great one !

Chicken Pot Pie Recipe Ingredients

* 1 cup potato, diced
* 1 cup chopped onion
* 1 cup celery, diced
* 1 cup chopped carrot
* 1/3 cup melted margarine
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chopped cooked chicken
* 2 pie crusts (either store bought or your own recipe)

CHICKEN POT PIE RECIPE INSTRUCTIONS

1.Preheat oven to 400°F.
2.Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3.Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4.Combine broth and half and half
5.Gradually stir into vegetable mixture
6.Cook over medium heat stirring constantly until thickened and bubbly
7.Stir in salt and pepper; add chicken and stir well
8.Pour into shallow 2 quart casserole dish and top with pie shells
9.Cut slits to allow steam to escape.
10.Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through. The chicken pot pie is ready to serve..hmm..great taste ! Enjoy !
chicken-pot-pie-with-potatoes

CHICKEN POT PIE WITH POTATOES

2010-02-08T21:03:00.000-08:00

CHICKEN POT PIE WITH POTATOES
A great chicken pot pie recipe to try !
Chicken Pot Pie RecipesIngredients
• 1/2 recipe basic crust
• 1 large potato, peeled and cut into small cubes
• 2 carrots, peeled and cut into small chunks
• 2 tbsp. salted butter
• 1 chicken stock cube
• 2 tbsp. all-purpose flour
• 2 1/4 cups whole milk
• 1/2 cup frozen peas
• 2 cups cooked chicken
• freshly ground black pepper, to taste

Chicken Pot Pie Recipe Instructions :
Preheat the oven to 375°F (190°C).

Place the potato and carrots in a saucepan filled with water. Bring to a boil and cook the vegetables for 5 to 10 minutes, until tender but not soft. Remove from heat, drain, and set aside.

In a medium saucepan, melt the butter with the chicken stock cube. Use a wooden spoon to break up the cube. When the butter has melted and the mixture is smooth, add the flour, stirrin to form a smooth paste. Cook over low heat for a minute. Remove from the heat and add the milk, stirring constantly. When the mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce thickens. Remove from the heat.

Stir in the cooked vegetables, frozen peas, and chicken, and season with pepper.
Butter a 9-in. (23-cm.) pie plate and pour in the chicken mixture.
Roll out the pastry dough into a 10-in. (25-cm.) round. Moisten the edge of the pie plate with milk or water. Place the crust over the chicken mixture, pressing the edge down on the pie plate to seal, crimp decoratively, and make 4 to 6 slits in the crust.

Bake for 30 minutes or until the filling is hot and the crust is golden brown.
Refrigerate any remaining pie for up to 3 days.The chicken pot pie recipe is ready..enjoy it !
chicken-pot-pie-with-edamamel

CHICKEN POT PIE with RICE

2010-02-08T21:02:00.000-08:00

CHICKEN POT PIE with RICE
A great chicken pot pie recipe to try !
Ingredients
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/3 cup flour
• 2 14-1/2-ounce cans chicken broth
• 1 16-ounce package mixed frozen vegetables
• 3 cups cooked rice
• 2 cups cooked chopped chicken
• 1/2 cup chopped fresh parsley
• 1 1/2 cups baking mix**
• 3/4 cup buttermilk**
• 1/2 cup finely chopped green onions

INSTRUCTIONS
Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole.

Combine baking mix, buttermilk and green onions in medium bowl. Genty stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Or top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
The chicken pot pie recipe is ready...enjoy it !
pepperidge-farm-chicken-pot-pie recipe

CHICKEN POT PIE WITH EDAMAME

2010-02-08T21:00:00.000-08:00

CHICKEN POT PIE WITH EDAMAME
A great chicken pot pie recipe to try !
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

INSTRUCTIONS
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.

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

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 !
chicken-pot-pie-3.

Curry Chicken Pot Pie

2010-02-08T20:57:00.000-08:00

Curry Chicken Pot Pie
An amazing chicken pot pie recipe to try ! Nice !
INGREDIENTS

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

INSTRUCTIONS

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. The chicken pot pie recipe curry is ready to serves 6 to 8 persons. Enjoy it !

SAVORY CHICKEN POT PIE

2008-12-03T05:57:00.000-08:00

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 !

chicken-pot-pie-with-cornbread-crust.

PEPPERIDGE FARM CHICKEN POT PIE

2008-12-03T05:55:00.000-08:00

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.

DEEP DISH CHICKEN POT PIE

2008-12-03T05:52:00.000-08:00

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

INSTRUCTIONS
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. Remove chicken reserving 3 cups of broth. Skin and cut meat into 1-inch pieces.

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.

FAMILY FAVORITE CHICKEN POT PIE

2008-12-03T05:51:00.000-08:00

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 !
deep-dish-chicken-pot-pie.

CHICKEN OR TURKEY POT PIE

2008-12-03T05:50:00.000-08:00

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

2008-12-03T05:48:00.000-08:00

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

2008-12-03T05:46:00.000-08:00

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

2008-12-03T05:43:00.000-08:00

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

2008-12-03T05:41:00.000-08:00

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

2008-12-03T05:36:00.000-08:00

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

2008-12-03T05:34:00.000-08:00

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

2008-12-03T05:32:00.000-08:00

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 !

chicken-pot-pie-3.

Chicken Pot Pie With Cornbread Crust

2008-09-18T18:11:00.008-07:00

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 !

ambers-chicken-pot-pie.

CHICKEN POT PIE 3

2008-09-18T18:11:00.007-07:00

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 !

double-crust-chicken-pot-pie.

AMBER'S CHICKEN POT PIE

2008-09-18T18:11:00.006-07:00

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 !

beer-cracker-chicken-pot-pie.

DOUBLE-CRUST CHICKEN POT PIE

2008-09-18T18:11:00.005-07:00

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

2008-09-18T18:11:00.004-07:00

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 !

boiled-chicken-pot-pie.