Carol Bergers Coach House Stewed Chicken Pot Pie Food

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

CHICKEN POT PIE STEW

Steps:

• Season the chicken with salt and pepper. Heat a large stockpot to medium to medium-high heat. Spray with olive oil and add chicken. Cook a few minutes until mostly cooked through. Remove from pan and cover.
• Spray pot with oil and add onion, celery, carrots, garlic, thyme and oregano. Sauté 2-3 minutes until softened. Return chicken to the pot. Reserve a couple tablespoons of broth and add the rest of the broth and green beans to the pot. Turn heat to medium-low.
• Meanwhile, add beans and reserved broth to a blender. Blend until smooth. Add beans to the stockpot.
• Simmer stew for 20 minutes.

CHICKEN STEW OR CHICKEN POT PIE FILLING

Steps:

• Cook chicken and set aside.
• Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
• Add milk until it becomes a thick sauce stirring constantly.
• Add 1 can of cream soup and 1/2 a can of milk.
• Make sure sauce is slightly thick.
• Put in frozen veggies, chicken and seasonings.
• Cook on low heat for about an hour.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

INSTANT POT® CHICKEN POT PIE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
• Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
• Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

CHICKEN POT PIE BURGERS

Steps:

• Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
• Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.
• Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.

CHICKEN POT PIE STEW

Steps:

• Pound chicken to tenderize and cut into small cubes.
• Place chicken and stock into large stockpot and cook on medium-high heat for 30 minutes. Meanwhile, mix oil and flour until well blended.
• Then slowly pour and stir into chicken broth mixture until slightly thickened. Reduce heat to medium low or low for 15 minutes.
• Add carrots, onions, celery, black pepper, Italian seasoning, and bouillon. Cook for an additional 15 minutes.
• Turn off heat, and then add peas and cream. Stir until mixed well. Serve into mugs and top with equal amounts of cheese and piecrust as garnish.
• Set crock-pot on high for 4 hours.
• Add oil and sauté carrots, onions, and celery for about 5 minutes, or until translucent.
• Add flour and stir until paste begins to form, stirring constantly for about 3 minutes.
• Add chicken, stock, black pepper, Italian seasoning, and bouillon. Stir until mixed well.
• Cover and let cook, stirring about once every hour. About half an hour before finished cooking, add cream and peas and stir. Cover and stir periodically for the last 30 minutes of cooking.
• Top with piecrust pieces and cheese to serve.

CAROL BERGER'S COACH HOUSE STEWED CHICKEN POT PIE

Steps:

• Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
• Remove chicken, remove skin from the chicken and de-bone.
• Save 4 cups broth, remove fat.
• Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
• Remove veggies, set aside.
• Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
• When it bubbles and has thickened, add salt & pepper.
• Pour 1/2 the sauce in a casserole dish.
• Add mushrooms and arrange the chicken, add veggies, parsley and peas.
• Pour in remaining sauce.
• Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
• Bake 400f oven for 45 minutes.