Chicken Pot Pie In A Shell Food

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

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.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN POT PIE IN A SHELL

Steps:

• Prepare the pastry shells according to the package directions.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.
• Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the chicken and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the pastry shells.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.