Recipe to make chicken pot pie?!
Recipe to make chicken pot pie?
What is the recipe to make a chicken pot pie?
thanks :-)
Answers:
2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All
2 c. chicken, cooked and diced
1/2 c. milk
Mrs. Dash season to taste
2 pkgs. (9 inch) frozen pie crusts, thawed
1 egg, slightly beaten
Combine soup, Veg-All, chicken, milk, and Mrs. Dash. Spoon into pie crust. Remove 2 of the crust from the pie pans. Use to cover top of pie. Crimp edges to seal. Slit top crust and brush with egg. Bake at 375 degrees for 40 minutes. Cool 10 minutes. Makes 2 pies.
Chicken Pot Pie
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
elt margarine and stir in flour. Whisk in chicken broth. Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, and dumplings in lg. baking dish, making two layers. Pour sauce on top, stir in if necessary.
Mix together topping ingredients and spoon or pour on top. Bake at 375 for 30-45 min. until topping is golden brown.
This will seem a very funny answer from an ex chef, but I highly recommend Marie Callenders. It is as good as most people can make.
To make chicken pot pie. . . there isn't just one recipe. To get any one you want go to www.foodnetwork.com and search in recipes Chicken pot pie and you'll get 56 recipes!
TAKE A CHICKEN SIMMER IN WATER WITH A BAY LEAF ONION,GARLIC WHITE PEPPER,SALT,CUT CARROTS AND CELERY, AND POTAOS, AND COOK TILL DONEABOUT 25 MINUTES, DE BONE CHICKEN,SET THE MEAT ASIDE, AND VEGGIES , USE STORE PIE CRUST, MAKE A RUE WITH BUTTER,ADD CHICKEN AND VEGGIES,AND A LITTLE BROTH TO COMBINE, SET TO COOL,ADD PEAS AT THE END ,COMBINE EVERYTHING COVER POT PIE AND ADD AN EGG WASH ONT TOP OF POT PIE OF 1 EGG AND A LITTLE MILK,BAKE 350 TILL GOLDEN 30 TO 40 MINUTES DEPENDS ON OVEN. NAMASTE,OH YOU HAVE CHICKEN STOCK TO MAKE SOUP
Easy Chicken Pot Pie
INGREDIENTS
1 recipe Fluffy Buttermilk Biscuits
1 1/2 pounds boneless, skinless chicken breasts and/or thighs
2 cups homemade chicken broth or low-sodium canned broth
1 1/2 tablespoons vegetable oil
1 medium-large onion, chopped
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small celery ribs, cut crosswise 1/4-inch thick
Salt
Ground black pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme leaves
3 tablespoons dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons minced fresh parsley leaves
DIRECTIONS
Make pie dough or biscuits and refrigerate until ready to use. If using commercial puff pastry or phyllo dough, follow package instructions for thawing.
Adjust oven rack to low-center position; heat oven to 400 degrees F. Put chicken and broth in a Dutch oven over medium heat. Cover and bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to a large bowl; transfer broth to another bowl.
Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minute. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9-inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies. Serve immediately.
Note
Topping Options
In addition to the biscuit and flaky pie dough toppings, puff pastry, either commercial or homemade, can blanket the chicken filling. Or you can top the pie with four or five phyllo sheets that have been thawed according to package directions, trimmed to pan size and brushed with butter. If you want, you can top the pot pie with leftover mashed potatoes.
I used to make a delicious chicken pot pie made from a Bisquick cookbook. You could probably find it in google or cooks.com or one of those cooking sites. I have packed that cookbook, so I don't have it available, but I would be willing to bet that you can find it on the internet. It was fairly easy and very good. I'm not sure the same recipe was on the box either. But they do offer a recipe for an easy chicken pot pie inside the box of Bisquik. Good Luck!
There is a really good recipe for curry chicken pot pie on foodnetwork.com
It was a HUGE hit last time I made it for about 20 kids and adults.
Quick & Easy Chicken Pot Pie
1 cp cooked chicken chunks
? cp frozen whole kernal corn
? can green beans
? cp frozen sliced carrots
? cp frozen peas
1 jar Heinz Chicken Gravy
1 ? cp Bisquick
1 egg
2/3 cp milk
Preheat the oven to 375*
In a med bowl stir together the chicken chunks, corn, green beans, carrots and gravy. Set aside. 2 ? cps of any fresh, canned or frozen veggies can be used.
In another bowl mix the Bisquick with the egg and milk. Stirring just till blended.
Spray a deep dish pie pan with cooking spray. (It can also be cooked in 4 smaller single serving dishes, 10-12 oz size) Spoon the chicken gravy mixture into the prepared pan. Spoon the Bisquick mixture over the filling.
IMPORTANT DO NOT try to put the top crust it in the middle and spread it out. It will be too thick in the middle to cook through. You must put spoonfuls around the edges, maybe an inch or so apart and then a spoonful or two in the middle. Spread it out as evenly as possible. Bake 25 min or until the crust is golden brown.
Chicken Pot Pie
"Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills."
INGREDIENTS
* 2 (9 inch) deep dish frozen pie crusts, thawed
* 1 (15 ounce) can mixed vegetables, drained
* 2 cups cooked, diced chicken breast
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.