Chicken Or Turkey Pot Pie Food

TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

CHICKEN AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
• Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.

TURKEY/CHICKEN POT PIE WITH HERBED DUMPLING CRUST

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.

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.

POT PIE NOODLES W/ HAM, BEEF, CHICKEN, OR TURKEY

Steps:

• PREPARE MEAT.
• Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
• Remove meat from roaster and pour broth into medium to large stock pot.
• When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
• If desired add several medium size cubed and "par-boiled" potatoes to broth at this time. I usually do this only when making with Beef.
• When making with ham, I sometimes add soup beans to broth.
• PREPARE DOUGH. This can be done while meat is cooking. (Remove rings because here's where it gets a little messy).
• In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for "dusting" and clean up as noted herein.
• Slowly add water and thoroughly mix with hands until dough reaches a "slightly sticky to touch" consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
• HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
• Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet. Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
• After dough is rolled out to approximately 1/8" thickness, use a sharp knife or pizza cutter to make 2" squares.
• Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
• Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
• Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thoroughly cooked and "chewy but not gooey".
• Serve in soup plate or bowl and enjoy.
• Please note this dough recipe does not call for eggs. My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE

Steps:

• If you don't already have some cooked chicken, you will need to cook chicken.

TURKEY POT PIE AND GRAVY

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set out pie shells.
• In a medium to large skillet, add oil, minced garlic and ground turkey.
• Brown lightly; add Teriyaki sauce and Worcestershire sauce, stirring sauces in to coat well.
• Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican jerk spice and onion powder.
• Brown completely; drain if necessary.
• Place half of the meat mixture in one of the pie shells; layer half can of Veg-All mixed vegetables and half of one can cream of chicken soup; repeat layers starting with rest of meat mixture and ending with soup.
• Add 1/4 cup water around the pie.
• Top with second pie crust; shape it and slit with knife in about 3 to 4 places.
• Bake in oven for 30 to 45 minutes or until crust turns brown.
• Heat second can of cream of chicken soup and 1/2 cup of half and half in a sauce pan and serve as gravy over pie.
• NOTE: you can season the soup with any seasonings you want or just leave as is.
• Also you can substitute Cream of Chicken soup (for gravy) with either Cream of Mushroom soup or Cream of Celery soup.

CHICKEN POT PIE RECIPE

Steps:

• In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
• Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

TURKEY POT PIE

Steps:

• line 9 inch pie plate with 1st crust.
• set other crust to side.
• mix remaining ingredients in large bowl.
• pour into pie plate.
• top with remaining crust.
• put small slits in top crust.
• bake for about 1 hour in 350 degree oven.
• when done let set for about 10 minutes.

CHICKEN POT PIE

Steps:

• For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
• Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
• For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
• Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
• For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
• Preheat the oven to 450 degrees F.
• To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.