CHICKEN POT PIE-1

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

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

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

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

Curry Chicken Pot Pie

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

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

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.