MOM'S CREAMY CHICKEN PIE, 1940'S RECIPE
I know that there are a bunch of recipes for chicken pot pie, but I found no other exactly like this on here. Mom always started with fresh vegetables, (no frozen or canned) and a home-made creamy sauce (no canned soups, etc.). Once you try this, you will never make another recipe... guaranteed. Because nothing matches "from...
Provided by Family Favorites
Categories Savory Pies
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Cook vegetables in a large pan in butter until tender. Add flour to vegetables, cooking flour for a minute or so. Add milk or half and half and broth gradually to pan. Continue to cook on med/low until it starts to thicken and get bubbly. Remove from heat. Add garlic powder, salt, pepper and cubed chicken.
- 2. Place bottom crust in deep pie plate. Pour in filling. Lattice cut remaining pie crust, if desired, or use solid top crust. Cut slits in top crust. Bake for 45 minutes at 350 degrees or until it starts to bubble from the top. Cover with a loosely fitting foil tent half way through to prevent crust from getting too brown.
- 3. Allow to cool slightly before serving.
- 4. Photo By: belachan2.blogspot.com Recipe is our family's.
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
MOM'S CHICKEN POT PIE
Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.
Provided by JillQH
Categories Savory Pies
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Mix veg-all, extra vegetable, cream of chicken, and chicken.
- Put mixture into pie shell.
- Dot mixture with pea-sized dots of margarine.
- Cover with 2nd pie shell, cut holes in for steam release.
- Bake until crust is brown, approximately 30 minutes.
Nutrition Facts : Calories 408.1, Fat 22.3, SaturatedFat 5.5, Cholesterol 22.1, Sodium 778.2, Carbohydrate 36.9, Fiber 5.9, Sugar 5.2, Protein 15
CREAMY CHICKEN POT PIE
Chicken pot pies don't get much easier than this five-ingredient wonder. We used refrigerated crescent roll dough for the crust-just for extra convenience!
Provided by My Food and Family
Categories Home
Time 48m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
- Separate dough into triangles; arrange in single layer over chicken mixture.
- Bake 16 to 18 min. or until golden brown.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 105 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
CREAMY CHICKEN PIE
A delicious, time saving favourite of my family.
Provided by bonluv5
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- cut the chicken breasts into bite sized pieces and fry them in a little oil until golden and sealed. Remove from pan and keep warm.
- Chop the onion finely and fry with a little more oil.
- chop the carrots and add to the onion along with the mushrooms which have been halved or quartered and return the chicken to the pan
- add the condensed soup along with the milk and stir until combined
- add the remaining vegetables, the tarragon, salt and pepper, cook for a minute of two and turn out into an oven proof dish. A dish about a dinner plate size that is quite deep is perfect. (I use a pyrex)
- Add the mash or pastry topping, adding the cheese to the top of the mash if required and bake in the oven at 190 degrees for about half an hour
MOM'S CHICKEN PIE
A super simple recipe for a pie that you can serve everyday. You can also trade the chicken for turkey, which may help you finish all the leftover Thanksgiving turkey!
Provided by Sara Olofsson
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
- Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
- Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 31.6 g, Cholesterol 90.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 348.9 mg, Sugar 1.2 g
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