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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