Old Fashioned Chicken Pot Pie In A Pan Food

OLD-FASHIONED CHICKEN POTPIE

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Adjust oven racks to divide oven into thirds. Preheat oven
• to 425oF. Spray large baking sheet and an 8" square
• baking pan with nonstick cooking spray.
• To prepare topping, in small bowl, combine 3/4 cup of the
• flour, the baking powder, salt and baking soda; stir in
• buttermilk and margarine quickly (mixture will be lumpy).
• Turn dough out onto prepared baking sheet. Sprinkle
• fingertips with the remaining 1 teaspoon flour; pat dough
• into a 7 1/2" square. With sharp knife, score dough into 8
• squares. Bake in upper third of oven, 10 minutes, until
• lightly browned but not fully baked through. Remove
• topping from oven; set aside. Leave oven on.
• To prepare filling, in medium saucepan, melt margarine; add
• carrots, minced onion and celery. Cook over medium heat,
• stirring frequently, 3 minutes, until lightly browned. Add
• 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
• low; simmer until carrots are tender.
• In small bowl, with wire whisk, combine the remaining 1 cup
• broth, the milk and flour, blending until flour is dissolved;
• strain and add to carrot mixture. Stirring constantly,
• bring mixture to a boil over medium-high heat; reduce heat
• to low. Simmer 10 minutes, stirring frequently. Stir in
• chicken, baby onions, peas, lemon juice, mustard, salt,
• pepper, thyme, marjoram and sage.
• Transfer chicken mixture to prepared baking pan. Place
• topping over chicken mixture; bake in upper third of oven
• 15 minutes, until topping is golden brown and filling is
• bubbling.

OLD FASHIONED CHICKEN POT PIE IN A PAN

Steps:

• FOR THE CRUST.
• Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
• The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
• While the dough is kneading, prepare the filling.
• FOR THE FILLING.
• Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
• Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
• Dump veggies and chicken into large bowl.
• FOR THE GRAVY.
• Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
• S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
• Whisk in the cream and S & P.
• Turn off the heat, stir in meat & veggies.
• FOR THE GLAZE:.
• In a small bowl, mix egg and water, beating to a frothy mess; set aside.
• ASSEMBLY.
• Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
• Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
• Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
• Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
• Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
• Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
• Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
• Let rest about 5 minutes before serving.
• With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!

OLD FASHIONED CHICKEN POT PIE

Steps:

• In a saucepan, melt butter.
• Stir in flour, garlic, salt and pepper until blended.
• Gradually stir in water, milk and bouillon.
• Bring to a boil; boil and stir for 2 minutes.
• Remove from the heat.
• Stir in chicken and vegetables; set aside.
• For the pastry, combine flour and celery seed in a bowl.
• Cut in cream cheese and butter until crumbly.
• Work mixture by hand until dough forms a ball.
• On a lightly floured surface, roll two thirds of dough into 12 inch square.
• Transfer to an 8-inch square baking dish.
• Pour filling into crust.
• Roll remaining dough into a 9-inch square; place over filling.
• Trim, seal and flute edges.
• Cut slits in pastry.
• Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
• Yield: 6 servings.
• Country Woman.

OLD-FASHIONED BEEF POT PIE

Steps:

• Cook chuck roast in Dutch oven on top of stove with enough water to cover the roast, until roast is tender, usually about 2 hours. Remove meat (shred when cooled). RESERVE broth in pan.
• While beef is cooking mix flour, baking powder, and salt together. Cut in the margarine as for pie dough. Mix the beaten egg and water together and add to the flour and margarine mixture. Mix well. (If too sticky, add a bit more flour).
• Knead dough on floured surface until smooth. Let stand covered for 30 minutes.
• Roll out the dough very thin onto floured surface. Cut into squares. Put chopped potatoes in the pan with remaining broth,(you will need to add about 2 cups of water to the broth)and bring to boil. Drop squares of dough into the boiling broth. Cook over medium low heat until dough is done and potatoes are tender.

OLD-FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350.
• Cut up chicken breasts into cubes and cook in a frying pan then drain. While cooking chicken, stick frozen veggies in a strainer and run cold water on them for about five minutes or until thawed.
• Add thawed veggies, soup, water and seasoning. Bring to a boil. Reduce heat and simmer for about three minutes.
• Add 1/2 cup cheese and 2/3 cup fried onions and cook 2 more minutes.
• Pour this mix into a baking dish.
• Cut the rolls in half and line around rim of dish.
• Bake for 20 minutes or until the rolls are golden brown.
• Add leftover cheese and onions on top and bake til cheese melts.

OLD-FASHIONED CHICKEN POT PIE

Steps:

• Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
• Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
• Simmer 10 more minutes or until chicken and veggies are cooked.
• Once cool enough to handle, remove skin from chicken and pull meat from bones.
• You should have about 4 cups.
• Coarsely chop veggies.
• To make filling: melt butter in dutch oven over low heat.
• Stir in 1/4 cup plus 2 tsp flour.
• Let mixture bubble about 3 minutes.
• Gradually stir in two cups chicken broth and the heavy cream.
• Cook over medium heat, stirring constantly until thickened.
• Add seasoning, green peas, chicken and veggies.
• Bake at 400 degrees 20 minutes.
• Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
• Cut in crisco with two forks until mixture resembles coarse crumbs.
• Stir in milk then beat with a wooden spoon until soft dough forms.
• Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
• Cut into biscuits and place on top of hot chicken pie.
• Continue to bake about 15 minutes or until done.