How do you make chicken pot pie?!
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Answers: INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
here is a real simple recipe that is good and quick
Bisquick Chicken Pot Pie
Cooked chicken, frozen vegetables and cream of chicken soup are combined, then topped with a Bisquick, milk and egg batter to form a top crust.
Ingredients:
2 cups frozen veggies, thawed
1 cup cooked chicken, or 1 can chicken
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk 1 egg, beaten
Method
Preheat oven to 400 degrees. Mix veggies, chicken and soup in a glass pie plate. In a separate bowl, mix the Bisquick, milk and egg. Pour batter on veggie mixture. Bake for 30 minutes.
Chicken Pot Pie Recipe
Preparation time: 45 minutes. Serves 6-8
depending on desired portion size.
Ingredients for the chicken pot pie:
3 cups of well seasoned chicken stock or turkey stock
6 tablespoons of fat from a roasted chicken or turkey (or use melted butter)
6 tablespoons of flour
1 cup sliced mushrooms
3-4 cups of cooked and diced chicken or turkey meat
1/2 - 1 cup of fresh or frozen peas (thawed)
1 cup diced red peppers (or to taste)
1 cup half and half cream, scalded
1 rolled pie crust (see my pie crust recipe below)
Instructions for the chicken pot pie:
To make the roux:
Heat a skillet over medium-low heat
When skillet is hot, melt fat or butter
Add flour and stir over heat until roux is smooth (do NOT brown)
Heat stock until boiling
Add mushrooms and red peppers and cook over medium heat until vegetables are crisp-tender (do not over-cook)
Add roux to stock, stirring until thickened
Add diced chicken (or turkey) and green peas and heat
Thin with hot cream to correct consistency
Correct seasoning
Pour into 2 1/2 quart baking dish and top with pie crust
Crimp pie crust edges and cut vents in the crust
Brush crust with beaten egg and water
Bake in 400 degree F oven until bubbling and crust is lightly browned
Short of time? Use a prepared pie crust from the supermarket. It's okay.
Pie Crust Recipe
Ingredients:
2 cups stirred flour
1 1/8 teaspoons salt
1/2 cup plus 3 tablespoons shortening
5-6 tablespoons ice water
Instructions:
Combine flour and salt in a mixing bowl
Cut in the shortening with pastry blender until crumbly and size of peas
Sprinkle 3/4 of the ice water over the surface of the mixture. Blend only until all the ingredients are moistened and the dough can be shaped Add more ice water only if necessary to shape the dough into a ball. (Do not make dough too dry or too wet) Handle dough gently or it will be tough
Flatten the dough out on lightly floured surface or pastry cloth and lightly dust with flour
Roll the dough out to a thickness of 1/8 inch in the approximate shape of your casserole dish
Place the crust over the filling and trim the edges. Cut vent holes