Mamas Super Easy Chicken Pot Pie Food

MAMA'S CHICKEN POT PIE

Steps:

• Read recipe notes before beginning.
• Add chicken to a large pot then add 4 cups water (it's OK if the chicken isn't submerged). Season per your preference, cover then cook over low heat for about 2 hours or until the legs and thighs are pulling apart from the chicken.
• Remove chicken to cool then strain broth, reserving 2 cups. Save the remaining broth for another recipe.
• Once cool enough to handle, remove skin and bones from chicken then cut into bite-sized pieces; set aside.
• Preheat oven to 400 degrees.
• Sauté carrots, celery and onion in butter over medium heat for 10 minutes. Add salt, pepper, thyme and flour then stir until very well combined. Continue cooking for 2 minutes.
• Combine reserved 2 cups of broth with half & half then slowly pour over vegetables. Using a large whisk, stir and cook until thick and bubbly. Remove from heat then stir in chicken.
• Roll out one pie pastry on a lightly floured surface until just large enough to line the bottom and slightly overhang the sides of a 1.5-quart deep dish pie pan or other round or oval baking dish. Pierce the bottom of the pastry 4-5 times with a fork.
• Pour chicken mixture over bottom pastry.
• Roll out remaining pastry just large enough to slightly overhang the top. Lay pastry over chicken mixture then folder over bottom pastry, pinching to seal.
• Cut 3-5 slits in the top pastry to vent then bake at 400 degrees for 35-45 minutes or until the crust is golden brown. Place a pie guard or aluminum foil ring over edges after about 20 minutes to prevent overbrowning.
• Cool for at least 15 minutes before serving.

SOUPER EASY CHICKEN POT PIE

Steps:

• Line pie plate with 1 crust.
• Mix together the chicken, vegetables and soup. Pour into pie plate.
• Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
• Poke or cut a few lines in the crust to release steam.
• Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.

SUPER-EASY CHICKEN POT PIE

Steps:

• Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
• Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

MAMA'S CHICKEN POT PIE

Steps:

• 1. Preheat oven to 375*.
• 2. In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
• 3. While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
• 4. Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
• 5. Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
• 6. Pour hot mixture into crust-lined pie plate.
• 7. Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.

MAMA'S CHICKEN PIE

Steps:

• 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
• 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
• 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
• 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
• 5. Place in a 400 degree oven for 25 minutes.
• 6. Remove and spoon the remaining chicken mixture over the top.
• 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
• 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

MAMA'S CHICKEN POT PIE

Steps:

• Preheat oven to 325 degrees.
• Fry the potatoes, carrots and onions in the butter.
• In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
• After the veggies are done, place them in the bowl and mix well with other ingredients.
• Pour into a deep casserole dish.
• Place a frozen pie shell on top of the dish and cut slits in the top of it.
• Place in the oven and bake for about 45 minutes.