How do you make homemade chicken pot pie?!
CRUST)
1 pound skinless, boneless chicken breast halves - cubed or you can use left over chicken
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
? tsp onion salt
? tsp black pepper
? adjust spices to your taste, may need more black pepper
Crust
---
1 cup flour
2 tsp baking powder
? tsp ground sage
2 tbsp butter (separate)
1/8 teaspoon salt
1/3 cup milk
?-------- filling
1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
? tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth
Preheat oven to 350°F.
Chicken:
In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.
Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.
Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.
Bring to a boil, reduce heat and simmer for 10-15 minutes.
In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.
Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.
Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly
Answers: COUNTRY CHICKEN POT PIE (HOMEMADE
CRUST)
1 pound skinless, boneless chicken breast halves - cubed or you can use left over chicken
1/3 cup oil (olive or vegetable)
1 tsp minced garlic
? tsp onion salt
? tsp black pepper
? adjust spices to your taste, may need more black pepper
Crust
---
1 cup flour
2 tsp baking powder
? tsp ground sage
2 tbsp butter (separate)
1/8 teaspoon salt
1/3 cup milk
?-------- filling
1/2 cup chopped onion
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1 can cream of chicken or cream of mushroom soup, condensed
? tsp celery seed
1/8 tsp black pepper
1/8 tsp salt
1/8 tsp garlic powder
1 can (14oz) chicken broth
Preheat oven to 350°F.
Chicken:
In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.
Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.
Crust:
In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.
Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.
Bring to a boil, reduce heat and simmer for 10-15 minutes.
In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.
Lightly grease a 9”x9“dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.
Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly
Homemade Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
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 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.
Preheat oven to 400°.
Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.
Bake for 40 minutes or until crust is golden brown. Enjoy!
Purchase frozen pie crust, enough for top and bottom.
Make 3 cups white sauce or chicken gravy. Add 1/8th inch dice cooked chicken meat, a bag of frozen peas and carrots, and season with onion powder, poultry seasoning, salt, and pepper.
Follow instructions on frozen pie crust as to baking off before filling.
Fill pie shell, top with second piece. Crimp and score. Bake until crust is done and contents are heated through. A little egg wash on the top crust is pretty, along with some nice decorative cuts to vent the steam.
Allow the pie to set for 5 to 10 minutes before serving.
Enjoy!
Easy Chicken Pot Pie
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 4
Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
Ingredients:
1 can (10 3/4 oz.) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix (Biscuick)
Directions:
Preheat oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden.
Tip: *Or use Campbell's? Cream of Chicken with Herbs Soup.