| |
| need a recipe for chicken pot pie.
Posted: 1/2/2007 2:17:02 PM | 1 cup diced carrot
1 cup diced celery
1 cup diced onion
1/2 cup frozen peas
2 boneless skinless chicken breast, about 1 lb total, cut into 1/2 in. dice
2 teaspoons dried thyme
1 bay leaf
2 cups Swansons low salt chicken broth or homemade stock
2 sticks butter +2 tablespoons
1 cup flour
Salt and Pepper
In a large flat skillet, sautee the ckicken breast in the 2 tablespoons of butter until browned. Add the carrot, celery and onion and continue to sautee until the onions turn clear. Add the bay leaf and dried thyme and incorporate. Add the stock or broth and heat to a low boil. In another pan melt the 2 sticks of butter, once melted, turn off the heat and add the cup of flour and combine. 2 or 3 tablespoons at a time, with a wisk stir into the chicken mixture (which should resemble chicken soup). Take a few minutes between each addition to let the mixture thicken. Once you have it to the consistancy you want it, take off heat and add the peas. Now your ready to put it in your shells and bake it. I don't know anything about the shells you're using but follow their instructions and all should be good.
enjoy
dave | |
|
| |
| need a recipe for chicken pot pie.
Posted: 1/2/2007 10:52:31 PM | HI
your posting inspired me to maybe try some Chicken Pot Pie recipes.
I have another one, from an aunt .......
its not chicken pot pie, but, its remarkably simple
CHICKEN PIECES ..... onions ....... green peppers ...... ketchup ....... water
just bake and voila ....... amazingly good !!
have a great day
Jerry | |
|
| need a recipe for chicken pot pie.
Posted: 1/3/2007 12:15:08 AM | CHICKEN POT PIE ....... FOUND A RECEIPE ..... SUPPOSED TO B A GOOD ONE !!
COOK CHICKEN OR CHICKEN PARTS
REMOVE FROM PAN AND BREAK INTO BITE SIZE PIECES
IN DRIPPINGS FR ONIONS AND MUSHROOMS A FEW MINUTES
ADD 1 / 4 CUP FLOUR AND TBSP GRAVEE MIXED IN 2 CUPS OF WATER AND MAKE A THICK GRAVY.
S & P ADD WATER IF NECESSARY. - LET STAND -
INA LARGE POT ADD A CAN OF TOMATOES 14 OZ. , 1 CUP CELERY. 1 CARROT, 1 LEEK, 1 CUP CELERY,
1 CARROT, 1 LEEK, 1 CUP OF PEAS, 1 CUP OF CORN
1 CUP BROCOLLI AND WHATEVER OTHER VEGGIE YOU PREFER, 2 CLOVES OF MASHED GARLIC, 1 POTATO
CUBED
START SIMMERING THIS AS YOU CHOP UP YOUR VEGGIES. ADD GRAVY MIXTURE AND SIMMER FOR AN HOUR. I USE A CIRCLE OF PUFF PASTRY YOU BUY IT IN TENDERFLAKES BOX, FROZEN SECTION. THERE ARE 2 SQUARES IN EACH BOX, LET THEM THAW AND ROLL OUT ON FLOURED COUNTER TO QUITE THIN. FIND YOURSELF SOMETHING TO CUT A 5 1/2 INCH DIAMETER CIRCLE. WET THE EDGE OF YOUR POT PIE PLATE, CUT SLITS IN THE PASTRY. YOU CAN BRUSH MILK ON TOP. BAKE 400 - 20 TO 30 MINUTES TILL BUBBLY. YOU CAN ALSO USE MASHED POTATOES WITH A BIT OF CHEESE AND SPRINKLE WITH PAPRIKA INSTEAD OF PASTRY. | |
|
| need a recipe for chicken pot pie.
Posted: 1/4/2007 1:55:59 AM | this is the easiest chicken pie EVER. If you don't have sage onhand, poultry seasoning works great too. I also use 2 cans of chicken to make it extra meaty.
EASY CHICKEN POT PIE
1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts
Drain chicken and vegetables. In a large bowl, mix the first five ingredients.
Place mixture into pie crust and top with second.
Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions. | |
|
| need a recipe for chicken pot pie.
Posted: 1/4/2007 9:26:30 AM | OK, Listen up.......... READY
You can't make a good chicken pot pie without some cream !!!!
The first recipe is ok but you have to add some light cream along with the Chicken stock
After you cook your chicken and veggies you add some flour and cook it for a couple of minutes to get the raw flour taste out.........then add your chicken stock and light cream. Pearl Onions are a nice addition if you like them.
If you don't have a pie crust you can just make the filling and then drop Biscuits on top
GOOD LUCK | |
|
| need a recipe for chicken pot pie.
Posted: 8/12/2008 3:54:30 PM | Chicken Pot Pie
2 lbs. chicken, cut into pieces
2 tsp. poultry seasoning
2-1/2 cups chicken broth
2 cups carrots, thinly sliced
1 cup celery, sliced
4 onions, quartered
1-1/2 cups milk
1/2 cup flour
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 cup frozen peas, optional
1/2 pkg. frozen puff pastry
Place chicken pieces in large Dutch oven; add broth and poultry seasoning and bring to a boil. Reduce heat, cover and simmer 45 minutes or until chicken is tender. Remove chicken and set aside. Add carrots, celery and onions to broth; cover and simmer 20 minutes or until tender. Remove chicken skin and bones, cut into bite-size pieces and set aside. Stir in small amount of milk to flour to make a smooth paste; gradually stir in remaining milk. Add to pan along with chicken and peas. Cook and stir over medium heat until mixture boils and thickens; season with salt and pepper. Spoon mixture into a 2-quart casserole dish. On lightly floured surface roll pastry to fit top of casserole; pace pastry over chicken mixture. Crimp edges; cut steam vents. Bake at 425°F for 10-15 minutes or until pastry is puffed and golden.
Note: Can make individual pot pies with plain pastry or puff pastry.
Note: Can substitute corn niblets for peas.
Country Chicken/Turkey Pot Pie
1/4 cup butter, melted
2 tbsp. flour
1 tsp. salt, or to taste
1-3/4 cups milk
2-1/2 cups cooked chicken or turkey
1 pkg. mixed vegetables, cooked and drained
1/4 cup chopped onion
2 tbsp. chopped green pepper
1 recipe pastry or double oat pastry crust, recipe follows
Combine butter, flour and salt in 2-1/2 quart saucepan; gradually add milk, cook over medium heat, stirring constantly, until thickened. Add remaining ingredients; mix well, spoon into pie crust, top with remaining crust. Bake at 400°F for 40 minutes or until lightly browned.
Double Crust Oat Pastry
1-1/2 cups flour
1 tsp. salt
1/2 cup shortening
3/4 cup rolled oats
7-8 tbsp. cold water
Combine flour and salt in large bowl; cut in shortening until mixture resembles coarse crumbs, stir in oats. Sprinkle water by tablespoon over mixture, stirring lightly, until dry ingredients are moistened. Form into 2 balls. Roll out on lightly floured surface to 12” circle; fit loosely into 9” pie plate. | |
|
| need a recipe for chicken pot pie.
Posted: 8/13/2008 11:32:47 PM | Not that you need another one here, you have some good ones, but I like posting so.....
I already know that Classic Chassis and I cook about the same and I used to make mine a lot like her 1st recipe. I have used puff pastry plenty of times, but prefer good old fashioned pie pastry. I can't wait to try her oat pastry mmmm.
I make a top and bottom crust and sometimes use the poultry seasoning, sometimes the same as the first guy, thyme and bay leaf.
Here is how I always make mine now:
*I use already roasted turkey, but chicken is fine. Even smoked is good here, as long as it is not from the deli.
*I make a giblet gravy for the pie gravy. I make it with turkey drippings and I do put poultry seasoning in it. I also use a lot of boiled egg yolks, but not the white. Flour or corn starch to thicken is a personal preference. (I don't always use the giblets, depends on who is eating it)
*I use roasted or well sauteed mushooms.
*I am not sure that I saw people putting red or blue potatoes in theirs, but I do, precooked, but not totally cooked.
*I may or may not use corn
*I may or may not use green beans. The addition of corn and green beans depends on the size of the pie. I do not use them for small to medium pies.
*Peas, carrots and potaotes are a must.
*I only use caremelized onions
*Often I will put sharp cheddar in the crust, and/or some blue cornmeal. I have even been known to put saffron or curry in the crust, as well as sweet potato. I have even put sweet potato in the pie.
That is my newer version of my old classic. Hope you find your favorite! 
Also, since it is almost always after Thanksgiving that i make this, I like to start the meal with one of the many cranberry salads I love that I never make for the Thanksgiving meal. ~Bon Appetite~ | |
|
| need a recipe for chicken pot pie.
Posted: 8/13/2008 11:49:50 PM | | A coworker of mine was bragging about this chicken pot pie he'd made at home. Sensing that I wasn't totally convinced, he decided to bring a sample for me to try. It was soo good I was blown away! He said he followed the recipe from the old Betty Crocker cookbook almost to a "T", but I think he used premade pie crust (not Bisquick). It was incredibly delish! There's a good recipe on Pillsbury's website. | |
|
| |
| need a recipe for chicken pot pie.
Posted: 1/1/2009 10:46:37 PM | I realize the OP started this thread back in 2007 and here we are in 2009, but thought I would throw in my Easy Chicken Pot Pie recipe that I actually made tonight....
Easy Chicken Pot Pie
Ingredients:
2 Frozen deep dish pie crusts (usually come in a pkg of two in the freezer)
Different frozen mixed veggies or your choice
Cut up leftover chicken pieces or store bought rotisserie chicken, skinned and boned
Jar of Alfredo sauce (I use Bertolli)
Directions:
Preheat the oven to 400 degrees, middle rack
Mix the veggies with the alfredo sauce. Place into one of the pie crusts. Moisten the edges of the bottom crust with water. Place the second crust on top and pinch the edges together. Cut a few slashes in the top for steam to escape. Place whole pie in the oven on a cookie sheet that has foil on it in case of boil over. Bake for 50 minutes until golden brown. **Note: I had so much of the concoction that I froze half of the mixture and saved for another time when I wanted to make another chicken pot pie which is what I did tonight. All you have to do is buy another two-pie deep dish crust.
Enjoy!!! ~~Beth~~ | |
|
| need a recipe for chicken pot pie.
Posted: 3/1/2009 2:19:07 PM | 2 frozen pie crusts
can of veg all
can of cream of mushroom, celery, chicken depending on what flavor you like most
2 chicken breasts, cooked and cut up
package of sour cream (optional)
add herbs and seasonings of preference
mix all together, pour in pie crusts and bake until pie crusts are done.
I don't usually cover the pies with pie crusts, but you can buy the roll crusts and cover them with that. | |
|
| need a recipe for chicken pot pie.
Posted: 7/30/2009 7:05:04 AM | 1 store bought 9 inch
double crust pie crust's
2 cups frozen mixed
vegetables
2 boneless, skinless chicken
breast halves, boiled
1/2 tsp dried Thyme
1/2 tsp dried Parsley
1/2 tsp garlic powder
1/2 tsp onion powder
a little Lawry's Seasoned Salt
1/2 tsp black pepper
1/2 can (10.75 ounce)
condensed cream of mushroom
soup
1 can (10.75 ounce)
condensed cream of potato
soup
1 small can mushrooms
1. Preheat oven to 350 degrees for 55 minutes. Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, cream of mushroom soup and cream of potato soup. Stir together.
4.Put an egg wash on the bottom crust
5. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
6. Put aluminum foil around the pie crust edges. Bake at 350 degrees for 45 minutes Remove foil and continue to bake for an additional 10 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve. | |
|
| need a recipe for chicken pot pie.
Posted: 7/30/2009 7:14:24 PM | real chicken pot-pie doesnt have a crust......instead...it has big doughy "noodles"
heres a classic pa dutch recipie
Chicken Pot Pie
4 lb. whole chicken
2 quarts water
1 tsp. salt
5 potatoes, diced
2 c. corn
1 medium onion, diced
Pot Pie Dough:
2 c. flour
1/2 tsp. salt
2 eggs
4 Tbsp. water
Cook the chicken in 2 quarts salted water until tender. Cool and debone, set aside. To the boiling broth add: potatoes, corn, and onion. Cook for 10 minutes.
To prepare pot pie dough: combine flour and salt. Beat eggs with 4 Tbsp. water. With a fork work into flour and salt until you have formed at stiff dough. Add more water if mix is too dry. Roll dough out onto a floured board until thin. Cut into 2 inch squares. Drop Pot Pie dough into boiling broth a few at a time and cook about 20 minutes. Stir chicken pieces in and heat through.
if you like a thicker "gravey"....add a bit of cornstarch | |
|
Home
login 
