My husband's grandmother use to make the best Chicken Pot Pie and she has since passed away.....?!
Answers: Does anyone have a good recipe for HOMEMADE CHICKEN POT PIE?
CHICKEN POT PIE
Ingredients:
4 chicken breasts, skinless and boneless
2 cloves garlic
Pinch of pepper, sage and a splash of olive oil
4 red potatoes, diced
1/2 pound mushrooms
1 10-ounce box frozen chopped spinach
1 16-ounce package frozen mixed vegetables
2 packages refrigerated pie crust
2 cups cream of chicken soup
1 crown of fresh broccoli, chopped
Directions:
Take pie crust out and let warm to room temperature.
Boil chicken with garlic, pepper, sage and olive oil for about a half hour. Remove chicken and place diced potatoes in water. Boil until tender.
Microwave spinach and drain. Microwave mixed vegetables, mushrooms and broccoli separately, and drain. Place vegetables in a large bowl and mix gently with the potatoes and cream of chicken soup. Add a splash of milk if filling is too thick.
Combine and roll out two of the room temperature pie crusts for the bottom of the pie and place in medium-sized casserole dish. Put filling into the dish and cover with the remaining pie crust. Seal edges with a fork, trim excess and use the remaining pie crust to decorate the top.
Bake at 350 degrees for one hour.
nfd?
I make a cheater's CCP that is very good. Pan fry 3 chicken breasts, then dice to 3/4". Steam one 16 oz. package of mixed vegetables - get the premium package with your favorite vegs. Fold in one can celery soup and 1/2 cup milk.
Put in casserole dish. Cover with pie crust made from a 2-crust mix. Bake till crust is browned.
Absolutely WInter's MUST make dish~
INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
4 boneless, skinless chicken breast halves
1/2 cup chopped onion
1 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.
I have been making this for years.
Two chicken breasts, season to your liking.
1 can of Cream of "whatever" soup. I like celery, my hubby likes potato. We use different flavors so it's not always the same.
1 Can of Corn
1 box or small bag of Frozen Veggies. Choose whatever variety you like.
1 Box of Pillsbury rolled Pie Crust.
In your pie pan, bake the bottom crust until just brown. Let cool.
Broil your chicken and let cool for a few minutes. Then chop it into bite size pieces.
Over Med - Low heat on the stove, mix together your can of soup( Do Not Add the Milk), your veggies and the chicken. When heated through, add to your pie crust and cover with the Raw top Crust. Then add to your oven and cook until the top crust is nice and golden brown.
Let it cool for at least 20 min to thicken, plus it won't burn your tongue off! We have found that simple is the way to go for this dish. Hope you enjoy!!