Scrumptious Chicken Pot Pie Food

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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.

SCRUMPTIOUS CHICKEN POT PIE

Steps:

• Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
• Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.
• Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.
• Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.
• Shred chicken once cool enough and replace back into broth. Set aside.
• In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
• Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.
• Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.
• Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11"x13" dish).
• Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.
• Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.
• Roll out second half of dough. Place over chicken-veggie filling.
• Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.
• Slice, dice and ENJOY!

CURRY CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

EASY & DELICIOUS CHICKEN POT PIE

Steps:

• Directly in your Corning Ware 1 ½-quart FRENCH WHITE Round Dish, mix the can of Cream of Chicken Soup (or any cream soup you like, but Cream of Chicken gives the best chickeny flavor to this Chicken Pot Pie), the can of Chicken with any juices, and the drained can of Veg-All.
• Mix well but don't worry if there are little chunks of condensed soup, it will smooth out as it cooks.
• In a separate bowl, mix the Bisquick, Milk, and egg (though this recipe works just fine without the egg, the crust is just a bit thinner and crisper instead of being as puffy).
• Pour crust mixture over chicken and veggie mixture.
• Don't worry if it sort of mixes in a little-- the crust will'rise' to the top as the pie cooks.
• Bake in a preheated 400 degree oven till the crust is golden brown.
• About 30 minutes.
• Allow to cool 10 minutes before serving.

CHICKEN POT PIE

Steps:

• Preheat oven to 425.
• Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
• Cook, stirring constantly, until mixture is smooth and bubbly.
• Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
• Stir constantly until thickened and beginning to bubble.
• Add vegetables and chicken. Mix. Remove from heat.
• Pour chicken mixture into bottom pie shell.
• Cover with top pie shell. Seal edges; prick steam holes.
• Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
• Let stand a few minutes before cutting.