Awesome Chicken Pot Pie Food

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

AWESOME EASY CHICKEN POT PIE

Steps:

• mix all of the filling ingredients in the bowl you plan to cook in (in any order you want to).
• i used a 8 by 8 pan, 9 by 9 would have been better.
• i"mashed" half of the potatoes to help thicken up the pie.
• then add the mixed bisquick complete on top, leaving a few spaces open to allow circulation.
• cook in a pre heated to 425 degree oven until the biscuits on top are cooked (20-25 min) and golden brown.
• eat and enjoy!

CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

AWESOME CHICKEN POT PIE

Steps:

• Cook chicken in 1/2 cup broth until cooked.About 5 minutes. Reserve broth. Cool chicken.
• Combine 2-1/2 cup flour, 3/4 teaspoons salt, 1/4 lb. butter and shortening until mix resembles coarse meal.
• Toss 7-8 tablespoons cold water a tablespoons at a time. When mix begins to clump press into a ball, wrap and refrigerate.
• Cut carrots in half length wise then chop. Bring water to boil with carrots. Cook until tender(about 5 min.)drain. Slice mushrooms.
• In a large pan, add remaining.butter. Saute mushrooms until tender. Add 1 teaspoons salt and 1/2 teaspoons thyme. Cook about 5 minute.
• Stir in remaining 1/4 cup flour and cook 1 minute Gradually stir in reserved broth. Add remaining 1-1/4 cup broth and cream. Bring to a boil and cook 1 minute stirring constantly.Remove from heat, pour off 1-1/2 cup reserve. Chop green onions. Stir in remaining ingredients.
• Heat oven to 425 deg. Beat egg with 1 tablespoons water. Divide dough into 12 pieces. Roll to fit 5" pans. Fill with chicken mixture. Roll remaining 6 balls into top pieces. Flute edges. Cut vents in top.
• Brush with egg mixture. put pies on baking sheet and bake at 450 deg. for 35 minute.
• Serve pies with reserved cream sauce.

AWESOME CHICKEN POT PIE

Steps:

• 1. In Large bowl Mix soups, half and half, veggies, salt, pepper, accent. Season and cook chicken. When done shred up chicken and add to large bowl mixture. Pour mixture into deep dish pie crusts. Top each pie crust with remaining flat pie crusts and pinch edges to seal. Put 2 slits into top of each pie. Place 2 tablespoons butter on top of each pie. Bake @ 375 for 40 - 55 minutes. Let cool 5 minutes before serving

RIDICULOUSLY EASY CHICKEN POT PIE

Steps:

• Stir together in a medium bowl: the mixed vegetables (and liquid), soup, chicken and croutons.
• Spoon into a vegetable oil-sprayed 2 quart casserole.
• Cover and bake at 350* for 25 to 30 minutes or until casserole is bubbly on top.
• Add cheese as topping.
• Uncover and bake for 5 more minutes.
• Serve hot with a crisp salad.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

AWESOME CHICKEN POT PIE

Steps:

• 1. Place cooked diced chicken in the bottom of a greased 9X13 inch baking dish.
• 2. In a large bowl, combine soup, broth and drained vegetables. Pour over chicken.
• 3. In a medium bowl, combine Bisquick (or choice of biscuit mix) and milk. Pour over chicken mixture.
• 4. Melt butter in microwave-safe dish and drizzle over top of dish.
• 5. Bake in a 350 degrees oven (uncovered)for 1 hour or until Bisquick rises and browns.
• 6. ENJOY!!

OLD FASHIONED CHICKEN POT PIE IN A PAN

Steps:

• FOR THE CRUST.
• Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
• The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
• While the dough is kneading, prepare the filling.
• FOR THE FILLING.
• Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
• Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
• Dump veggies and chicken into large bowl.
• FOR THE GRAVY.
• Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
• S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
• Whisk in the cream and S & P.
• Turn off the heat, stir in meat & veggies.
• FOR THE GLAZE:.
• In a small bowl, mix egg and water, beating to a frothy mess; set aside.
• ASSEMBLY.
• Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
• Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
• Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
• Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
• Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
• Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
• Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
• Let rest about 5 minutes before serving.
• With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!