Chicken pot pie recipie?!
Answers: I need a recipie for chicken pot pie, without using campbells or bisquick, because I don't have any of that stuff.
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown
I have made this with soy chicken and it is good so I imagine it would be great with real chicken too
OR THIS ONE
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
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 also made this one with only soy chicken and not real chicken but it was great.
Good luck cooking these. They are really easy!
2 cups cut up white meat chicken (or mixed light and dark meat)
Place in 9x13 baking dish sprayed with Pam
2 cans Del Monte Mixed Vegetables
2 cans Cream of Chicken Soup
? can Chicken Stock
1 small can Diced Tomatoes can be added
Mix and Pour over Chicken
Crust
1 cup Milk
1 cup Self Rising Flour
1 cup Mayo
Mix and pour over vegetables/chicken
Cook at 400 degrees for about 40 minutes until browned.
To replace the soup in the above recipes, make a sauce from a roux. Melt 2 to 3 tablespoons butter or maragrine in a sauce pan. Add 1/4 cup flour, stir until dissolved. Add 1/2 cup milk and 1/2 cup chicken broth or water and stir until smooth. Let boil on medium-low heat about 2 minutes. If it seems too thick, thin it with just a little milk or water or broth.
If you like, add 1/2 cup or so of chopped or sliced mushrooms just before adding the liquids. 1/4 to 1/2 cup finely diced red peppers can also be added at that time if you're not using mushrooms.
You need the foil containers that are pot pie size or you can make a large pie with the following recipe
Leftover cut up chicken
Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry(opt)
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)
1 tablespoon butter
1 cup diced celery
1/3 cup finely chopped shallots
3 cups chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup whipping cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas
Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.
Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes