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 !
chicken-pot-pie-3.

EASY CHICKEN POT PIE RECIPE

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

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

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