Grandma Chicken Pot Pie Food

GRAM'S CHICKEN POT PIE UPDATED

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

OLD-FASHIONED CHICKEN POT PIE RECIPE

Steps:

• Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
• With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
• Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

GRANDMA'S EASY CHICKEN POT PIE RECIPE

Steps:

• Preheat the oven to 400°F.
• Grease a 9-inch pie plate or baking dish.
• In a medium bowl, mix veggies, chicken, and soup.
• Add seasonings to taste.
• Pour veggie mixture into greased dish.
• Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it's a spreadable, but not runny, consistency!)
• Spread topping on top of the veggie mixture.
• Bake for 30 minutes or until golden brown.

GRANDMA'S CHICKEN POT PIE

Steps:

• 1. 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.
• 2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• 3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
• 4. Place half 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. Repeat with second crust
• 5. 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.

GRANDMA STAR'S POT PIE (CHICKEN & DUMPLINGS)

Steps:

• Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
• Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
• Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
• Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
• Cut butter into flour mixture using two knives or a pastry blender.
• Add milk 1 tablespoons at a time until a dough forms.
• Turn dough out onto a floured surface and knead lightly just until smooth.
• Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
• Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
• To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
• Return Dutch oven to the stove. Bring broth to a boil.
• Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
• Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
• Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
• *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!

CHICKEN PIE WITH PUFF PASTRY

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown.