Recipe: Chicken Pot Pie
Archived on 09/14/2009
Ingredients
Pastry:
- 1 1/2 cups flour
- 1 tsp. salt
- 1/3 cup chilled butter, cut in small pieces
- 1 large egg
- 2-3 Tbsp. ice water
Filling:
- 4 cups cubed cooked chicken
- 1 Tbsp. butter
- 1 lb. fresh mushrooms, sliced
- 1/4 cup water
- 1 1/2 cups whipping cream
- 2 Tbsp. flour
- 1 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup reduced-sodium chicken broth
Glaze:
- 1 large egg, lightly beaten
Directions
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
To prepare filling, place chicken in a 2 qt. casserole. In a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium high; and saute' until browned and the liquid evaporates, about 5 minutes. Add the water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.
In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400 degrees F.
On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.
Bake until filling is bubbly and crust is browned, 25-30 minutes. Transfer to wire rack to cool slightly. Serve warm.
By Robin from Washington, IA
Feedback:
RE: Chicken Pot Pie
Here's mine.
Pillsbury pie crusts or store brand.
- 1 can mixed veggies.
- 1 can cream of chicken soup.
- 1 can precooked chicken.
Mix up veggies, soup and chicken and put in pie crust. Bake according to pie crust directions.
p>So simple, yet so tasty. (07/25/2008)
By Fatcatpaulanne
Easy Chicken Pot Pie
- 1 frozen pie crust (deep dish)
- 1 can veg all( low salt)
- 1 can cream of chicken soup
- 3 chicken breast or thighs
Open pie shells, to thaw, for the top. Boil chicken, when done drain, cool, and cut into chunks. Drain veg all, mix veg all and soup. Add chicken and mix good. Put mixture in one pie crust, spread evenly top with other pie crust to make it fit. Pinch sides together, push top crust down to make a better fit. Use fork to put holes in top crust, about four times. Put in oven at 350 degrees F for 30 to 40 minutes.
Remember this is all cooked, you are heating and browning top.
Tip: cook chicken the night before. When ready, put together and cook, good with salad (07/26/2008)
By Grace
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Recipe: Chicken Pot Pie
Archived on 09/14/2009
Ingredients
- 4-6 chicken breasts
- 1 small onion, diced
- 1 can cream of mushroom soup
- 1 chicken bouillon cube
- salt and pepper, to taste
- 3-4 potatoes, peeled, cubed
- 2-3 carrots, peeled, diced
- 1 can green peas
- corn starch (opt.)
- 1 can refrigerator biscuits (10 count)
Directions
Place chicken breasts in large saucepan. Add next 5 ingredients and 2 soup cans water. Bring to a boil. Reduce heat and simmer for 45 minutes. Remove chicken and chop meat into bite-sized pieces. Add vegetables to the stock. Cook for 15 minutes. Return chopped chicken to stock. Thicken with cornstarch if necessary. Spoon into 9x13 inch baking dish. Slice each biscuit in half and arrange over chicken mixture. Bake at 400 degrees F for 10-15 minutes until biscuits are brown.
By Robin from Washington, IA
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Request: Chicken Pot Pie Recipe
Archived on 01/31/2008
Looking for recipes for Chicken Pot Pie.
Eileen from NY
Answers:
RE: Chicken Pot Pie Recipe
Here's an easy Classic Chicken Pot Pie recipe:
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
Potatoes
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
(12/03/2007)
By Kim
RE: Chicken Pot Pie Recipe
(b)CHEDDAR CHICKEN POT PIE(/b)
(b)Ingredients(/b)
(b)Crust:(/b)
1 cup reduced fat Bisquick
1/4 cup water
(b)Filling:(/b)
1 1/2 cup chicken broth
2 cups potatoes, peeled and cubed
1 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup flour, unbled
1 1/2 cup skim milk
2 cups fat-free Cheddar cheese, grated
4 cups chicken, skinless light meat, cooked and cubed
1/4 teaspoon poultry seasoning
(b)Directions(/b)
Preheat oven to 425.
To prepare crust, combine 1 cup baking mix and water until soft dough forms, beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust.
To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture.
Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown
(b)http://pkcdirect.com/forum/index.php?board=80.0(/b)(b)(/b) (12/03/2007)
By pkclary
RE: Chicken Pot Pie Recipe
EASIEST CHICKEN POT PIE
6 chicken breasts, cooked, deboned and chopped
2 cans cream of chicken soup
2 cans chicken broth (that your chicken cooked in)
1 can of mixed peas and carrots
1 package ready made pie crust
Place the chopped cooked chicken in a baking dish. Add the peas and carrots and set aside. In a large bowl, blend the soup and broth very well and pour over chicken and vegetables. Top with pie crust and bake at 375 degrees until crust is golden brown.
(12/05/2007)
By Barbara in TN
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Request: Chicken Pot Pie Recipe
Archived on 12/03/2007
I am looking for easy and good recipe for chicken pot pie.
Cucumberlady from Canada
Answers:
RE: Chicken Pot Pie Recipe
Such good ideas!
I think seasoning chicken is difficult so every suggestion is worth checking out.
I suggest the addition of fine chopped onions and celery-- makes the difference! I use the inner leaves of celery chopped.
Another suggestion. I eat a lot of salads and have many celery "hearts" to use. I chop the leaves and dry them on a screen made of window screen and small pieces of wood around like a window-- I put the celery leaves on the screen and place it on top of my refrigerator using canned goods to elevate for air circulation. The leaves are completely dry in 24 hours due to the dryness of the house and the air circulation from the refrigerator. I bottle or bag the leaves and use them year round.
good luck (01/27/2007)
By 2oma
RE: Chicken Pot Pie Recipe
Boil chicken legs or thighs with onion, carrot and celery for several hours on low heat. Remove the bones. (I cool the carrot and celery to feed to the dog, Bijou. I portion out the meat and broth into containers as there's only two in our house.) Then make a batch of pie crust. Make a single pie crust for each person. Roll out and bake on a cookie sheet until golden brown. Meanwhile, heat the chicken and broth to boiling. Add frozen or canned mixed veggies (peas, carrots, corn, green beans, potatoes, etc), and a bit of cream or milk mixed with cornstarch. Cook until thickened. Add salt, pepper, garlic, thyme, parsley, sage, etc. Break up pie crust on a big plate. Top with lots and lots of gravy. Enjoy. (01/29/2007)
By thriftyboo
RE: Chicken Pot Pie Recipe
Chicken Pot Pie
Boil Chicken breast and cut into small pieces.
In a mixing bowl, combine 2 cans of cream of chicken soup and 1 large can of mixed vegetables and then stir in cooked chicken pieces. Pour all of this mixture into a 9 x 13 glass baking dish. Combine 1 stick of melted butter, 1 cup of self-rising flour, and 1 cup of milk, wisk together to mix well, some lumps are ok. Pour over the top of mixture in the baking dish and bake at 350 degrees until crust is golden brown...enjoy! (01/30/2007)
By abtallent
RE: Chicken Pot Pie Recipe w/ puff pastry
- 1/4 cup butter or margarine
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/2 tsp poultry seasoning
- Salt & pepper to taste
- 1 cup chicken broth
- 3/4 cup milk or light cream
- 2-3/4 cups cut-up cooked chicken or turkey
- 1-1/2 cups frozen mixed vegetables thawed
- frozen puff pastry
Thaw pastry according to package directions.
Heat butter in a large saucepan. Cook onion in butter until tender-crisp. Add flour and seasonings, mixing until smooth. Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened. Stir in chicken and vegetables. Cool slightly. Spoon into a 9"x 13" baking dish. Roll out puff pastry to fit baking dish and place over filling. Place pie on a piece of aluminum foil to catch drips. Bake on lower oven rack at 450*F for 10 minutes, then reduce temperature to 350*F and continue baking 30-35 minutes or until crust is golden and filling is bubbly.
Note: I will boil chicken breasts if I don't have cooked chicken on hand; debone and dice.
You don't have to add frozen vegetables to this dish you can also use fresh vegetables. I even add mushrooms.
My picture shows two 9"x9" pies because my 9"x 13" dish was busy. You could always freeze one for later. Enjoy
(01/31/2007)
By biffy62
RE: Chicken Pot Pie Recipe
That's the same one I use, imaqt1962. I use canned chicken and add some sage to the filling. Also, I often substitute cream of whatever-I-have-on-hand (mushroom, chicken, potato, etc).
(01/31/2007)
By jc42
RE: Chicken Pot Pie Recipe
I've been making this for a long time now and is a hit every single time. I know this is weird but it makes a great dish for a funeral or if someone is sick.
- 5 skinless/boneless chicken tenders
- 1 big can veg-all
- bag of instant rice
- 1 can Cream of Chicken soup
- Frozen pie Crust
I boil the chicken with garlic salt till done. Lay out your pie crust 5-10 mins to defrost. In a bowl mix chopped up chicken, veg-all, soup and cooked rice. Add salt & pepper to taste. Place one of the pie crust in round casserole pan or a deep dish pie plate. Empty chicken mixture in dish and top with other crust. Poke some holes in top crust and bake in oven according to pie shell instructions. I think its 375 for about 25 mins.
Very easy and inexpensive!!
*Instead of pie crust some people put drop biscuits on top*
(02/01/2007)
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Recipe: Chicken Pot Pie - Tips and Recipes
Archived on 01/26/2007
Easy Chicken Pot Pie
- 1 2/3 cups frozen, mixed vegetables
- 1 cup cooked and diced chicken
- 1 (10 3/4 oz) can cream of chicken soup
- 1 cup bisquick mix
- 1/2 cup milk
- 1 egg
Directions
Heat oven to 400.
Mix vegetables,chicken and soup together pour into ungreased pie pan.
Stir together remaining ingredients with fork until blended. Pour into pie pan over the chicken and vegetables mixture.
Bake about 30 minutes or until golden brown.
Couldn't ask for an easier and better tasting pot pie.
By imaqt1962
Chicken Pot Pie I
Over the years I have tried to make homemade chicken pot pies and have never liked how any of them turned out. Recently I was given several boxes of the pre-made pie crusts and I created my own recipe that turned out so good the kids ate every drop!
- Four pre-made pie crusts (in the refrigerated section of the grocery store)
- Two sticks of butter or margarine
- 1 c. flour
- 1 1/2 - 2 c. milk
- About 2 c. pre-cooked chicken, ham, turkey or whatever your choice of meat
- 1 c. frozen diced carrots
- 1 c. frozen peas
- 1 c. frozen corn
- 1 Tbsp. garlic powder
- 1 tsp. pepper
- 2 tsp. salt
Preheat oven to 350 degrees.
Spray a 13x9x2" baking dish with non-stick spray.
Lay three of the pie crusts in your dish the best you can to cover the bottom, sides and enough to leave a 1/4"-1/2" lip on the edge of the dish.
Press seems together to make one large crust.
Place one cup of the meat into the dish, spreading around the bottom. Salt and pepper to taste, and sprinkle some garlic powder over chicken, reserving some for top layer. Add vegetables spreading them over the chicken.
Add other cup of chicken to top of vegetables and season with remaining salt, pepper and garlic powder. On the stove, melt two sticks of butter or margarine and let cook until it starts to turn golden.
Add the flour and using a wire whisk, stir quickly to remove any lumps. Add 1 1/2-2 c. of milk until it is the consistancy you like. Remember, oven cooking time will thicken it some.
Take remaining pie crust and fold into fourths and cutting on the folds. Place one on each end on top of the chicken and place the other two in the center. You will have gaps, but this is perfect for ventilation. Fold the bottom crust edges over the top, forming the edge.
Place in preheated oven for 45-60 mins. or until crust is golden.
By Tawnda
Chicken Pot Pie II
Filling:
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup onion (chopped)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 cup cooked chicken (cut up)
- 1 pkg. frozen peas and carrots
Pastry:
- 2 cups flour
- 2 tsp. celery seed
- 1 tsp. salt
- 2/3 cup + 2 Tbsp. shortening
- 4-5 Tbsp. ice water
In saucepan, melt butter over low heat. Blend in flour, onion and seasonings; cook, stirring until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute. Gently stir in chicken and frozen veggies; set aside.
Prepare pastry: Put flour, seed, and salt in mixing bowl. Cut in shortening. Sprinkle in water, mixing. Roll 2/3 into a 13 inch square. Ease into 9x9 inch square pan. Pour in filling. Roll rest; place on top. Bake at 425 degrees F for 30 to 35 minutes.
By Robin from Washington, IA
Chicken Pot Pie III
Pastry:
- 1 1/2 cups flour
- 1 tsp. salt
- 1/3 cup chilled butter, cut in small pieces
- 1 large egg
- 2-3 Tbsp. ice water
Filling:
- 4 cups cubed cooked chicken
- 1 Tbsp. butter
- 1 lb. fresh mushrooms, sliced
- 1/4 cup water
- 1 1/2 cups whipping cream
- 2 Tbsp. flour
- 1 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup reduced-sodium chicken broth
Glaze:
- 1 large egg, lightly beaten
Directions
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
To prepare filling, place chicken in a 2 qt. casserole. In a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium high; and saute' until browned and the liquid evaporates, about 5 minutes. Add the water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.
In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400 degrees F.
On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.
Bake until filling is bubbly and crust is browned, 25-30 minutes. Transfer to wire rack to cool slightly. Serve warm.
By Robin from Washington, IA
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