Recipes

[walker]

I love a good Chicken Pot Pie.  Here are two recipes I have used...both easy to fix and good.  The first is from QVC's Mark Charles Misilli's Easy Everyday Favorites Cookbook.

The second recipe is from Taste of Home and makes two pies.  Enjoy!

Homestyle Chicken Pot Pie

1 (14.1 oz) pkg. refrigerated pie crusts

2 lbs. boneless, skinless chicken breasts, cut into

   1" chunks

1 cup frozen sliced carrots

1 cup frozen green peas

1 stick butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon celery seed

3/4 teaspoon salt

1/4 teaspoon black pepper

1 3/4 cups chicken broth

3/4 cup milk

Preheat oven to 425 degrees.  Place chicken in large saucepan with enough water to cover.  Over high heat, boil for 10 minutes.  Stir in carrots and peas; continue boiling for 2 minutes.  Drain in a colander and set aside.  Don't worry about thawing the veggies first, since you don't need to!

In same saucepan over medium heat, melt butter and cook onions for 5 minutes, or until tender.  Add flour, celery seed, salt and pepper, and whisk for 1 minute or until golden.  Slowly stir in chicken broth and milk cooking until thickened; stir constantly.  Remove from heat and stir in chicken mixture.  Place 1 pie crust in a 9" deep dish pie plate.  Pour chicken filling into pie crust. 

Place second pie crust on top of mixture; seal and flute edges.  With a knife, cut 4 (1") slits in top of crust.  This will allow the steam to escape while cooking and prevent the top crust from getting soggy.  Bake 30-35 minutes, or until crust is golden brown and filling is bubbly.  Let sit 5 minutes before serving.

** TIP ...place on baking pan in case it bubbles over.

Golden Chicken Pot Pies

4 cups cubed cooked chicken breasts (about 4)

4 cups frozen cubed hash brown potatoes, thawed

1 pkg. (16 oz) frozen mixed vegetables, thawed and drained

1 can Cream of Chicken Soup, undiluted

1 can Cream of Onion Soup, undiluted

1 cup whole milk

1 cup (8oz) sour cream

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 pkg. (14.1oz) refrigerated pie pastry

Preheat oven to 400 degrees.  Combine the first 11 ingredients; divide between two 9" deep dish pie plates.

Roll out pastry sheets to fit the top of each pie.  Place sheets over filling; trim, seal and flute edges.  Cut slits in top.  Bake until golden brown, 35-40 minutes. (Place on baking sheet.)

Freeze option:  To freeze, cover and freeze unbaked pies up to 3 months.  To use, remove from freezer 30 minutes before baking (do not thaw).  Preheat oven to 425 degrees.  Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes.  Reduce heat to 350.  Remove foil and bake pie until golden brown; about 50-55 minutes longer. If using thermometer to test, should  read 165 degrees.

[deepwaterdotter]

I like to use fresh vegetables and Costco rotisserie chicken meat.  Half-and-half adds some richness:

1 cup potato, chopped

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1/3 cup butter, melted

1/2 cup flour

2 cups chicken broth

1 cup half-and-half

1 tsp salt

1/4 tsp pepper

4 cups cooked chicken, chopped

2 refrigerated pie crust rounds

Saute onion, celery, carrot, and potato in butter for 10 minutes.  Stir in flour for a minute.  Whisk broth and half-and-half in bowl, then slowly pour into pot of vegetables and stir until thickened. Stir in salt and pepper.  Stir in chicken.

Pour into 9X13" baking dish and top with pie crust.  Cut slits for steam to release.  

Bake in 400 degree oven until crust is golden brown, 40-50 minutes.

[ECBG]

I always do this one which I got from a friend. 

Our family is always delighted at birthdays or Sunday dinner when I make this!

Ladies fell in love with the easy to make crust and also love the crust with fruit pies and turnovers.

Chicken Pan Pie

6 chicken breasts

32 oz Chicken broth

1 can Cream Of Chicken soup

2 tsp  salt

2 large ribs celery, chopped

5 carrots, thinly sliced

1 medium onion, chopped

1 cup frozen small green peas, thawed 

1/2 stick butter

1/3 C plain flour

Cook chicken breasts gently to retain liquid with celery, carrots, and peas in salted chicken broth removing scum.  

Cool chicken enough to break into bite sized pieces, return to broth.

Melt margarine in pan.

Stir in flour and chicken soup.

Gradually add to hot vegetable mixture.

Pour into greased 9 x 13 casserole

Crust

2 C flour

1 tsp salt

1/2 C oil

1/4 C milk

Mix in small bowl.

Roll out between two pieces of waxed paper, the size of your casserole.

Place dough side down over casserole and peel off top sheet of waxed paper. 

Cut crust to vent.

Bake 400 degrees for 30 minutes.

[walker]

Thanks for more recipes and suggestions!  I imagine you could use leftover turkey after Thanksgiving too.  Ready for Fall and comfort food!!  

[Tootie15]

Thanks for starting this thread walker ... there are some good recipes here ... I can't wait to try them!!

[vabreeze]

QUICK & EASY CHICKEN POT PIE (serves 8)

2-  9" refrigerated pie crusts

1- 12½ oz can Costco's Kirkland brand chicken breast (or ~7-10 ozr otisserie or leftover chix), chopped or small- diced

16 oz  frozen pkg  mixed vegetables, at least semi-thawed
10¾ oz can cream of chicken soup, undiluted
1/2 tsp+ EACH: celery flakes & dried dill
1/4 tsp+ EACH: pepper, poultry seasoning & powdered chicken stock/bouillon

[On occasion, I have added leftover sautéed mushrooms].

INSTRUCTIONS 

Place one pie crust in 9" pie plate.

Combine in a bowl  chicken →→→ seasonings; mix well. Spoon mixture into prepared pie plate.  Moisten edges of crust w/ water.

Arrange top crust over pie & fold under its edges.  Fork-crimp crusts together. Cut slits in top crust to vent steam.

Bake at 400° 45 - 50 min. Let cool 10-15 min before slicing.

[ScrapHappy]

I use the recipe in the cook book Hot Recipes in Cool Dishes by Tara, the Temptations lady.  My husband who doesn't care for chicken or any pot pies likes it a lot.  If anyone wants the recipe, let me know.  I'll post it then.

[walker]

@ScrapHappy .... when you have time, please post that recipe.  I am always interested in trying different variations of a Pot Pie.  Thanks. 

[ScrapHappy]

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@walker wrote:

@ScrapHappy .... when you have time, please post that recipe.  I am always interested in trying different variations of a Pot Pie.  Thanks. 

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Sure.  Here it is:  Chicken and Biscuits Casserole

2 tablespoons butter or margarine

1/2 cup diced yellow onion

1/4 cup diced celery

2 cans condensed cream of chicken soup

2 cups milk

1/3 cup grated Parmesan cheese

1/4 teaspoon poultry seasoning

1/8 teaspoon black pepper

1 1/2 cupse frozen peas and carrots medley

2 cups COOKED chicken, diced

2 tablespoons all purpose flour

i can ready to bake biscuits

1.  Preheat oven to 400 degrees.

2.  Place butter, onion, and celery in a large skillet over medium high heat, sauteing until onions are translucent, about 4-5 minutes.

3.  Add cream of chicken soup, milk, Paremesan cheese, poultry seasoning, black pepper, and frozen vegetables to the skillet and stir all to combine.  

4.  Combine chicken and flour in a large food storage container or bag and shae util chicken is thoroughly coated.  Once mixture in the skillet is simmering, add in the coated chicken, stir, and let simmer 1 minute before removing from heat.

5.  Pour skillet mixture into a 2 quart temp-tations baking dish and cover all with a singler layer of uncooked biscuits.  Bake all for 15-20 minuts, or until biscuits are golden brown and filling is hot and bubbly.  

I've been making this for years.  MY TIPS are: 

1.  Get the chicken cooked and diced FIRST because the chicken has to be cool to be floured.

2.  I defrost my peas and carrots a little so I take them out ahead of time.

3.  I don't put the biscuits on top of the pot pie mixture.  The tops do get a nice golden brown but the bottoms were always soggy.  I bake them separately.  

[walker]

@ScrapHappy .... thank you for recipe and tips!  Sounds good.