Easy Chicken Pot Pie Recipe

Ingredients:

1 & 2/3 c of frozen veggie mix; thawed
1/2 c of milk
A can cream-of-mushroom soup
1 c of sliced chicken; cooked
1 c of bake mix (Bisquick)
1 large egg

Instructions:

Have oven preheated to four hundred degrees Fahrenheit. Combine soup, meat & veggies then pour mixture into 9″ pie pan.

Combine the rest of the ingredients using your fork ’til blended well. Pour this mixture in pie pan. Have it baked for about 30 mins ’til golden-browned.

>> Easy Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Ingredients:

2 c of flour; unsifted
2/3 c of cornmeal
1 & 1/2 tsps of paprika
1/2 tsp of dried mustard
1/2 tsp of dili
1/2 c of butter; chilled; sliced into pcs
2 Tbsps of chilled veggie shortening
1 & 1/2 lbs of skinned & deboned chicken-breasts
1/3 of butter
1/2 c of flour
4 chicken bouillon-cubes
1 c of thick cream
1 pack of frozen broccoli, green beans, pearl onions & redpepper mix; thawed
10 oz of peas (frozen); thawed
1 egg (large); beaten w/ 1 Tbsp of water

Instructions:

Combine spices, salt, cornmeal & flour in processor then add the shortening & butter. Pulse ’til crumby. Add 1/3-1/2 c of cold-water ’til dough forms into ball then remove from processor & slightly flatten.

You have it wrapped in cling wrap then chill for half an hour. Roll out dough into floured working surface into 16×14″ rectangle.

Slice it crosswise to half-inch strips then weave them tightly together on bake sheet lined w/ foil. Have it wrapped w/ cling-wrap then chill.

Have chicken covered w/ cold-water then boil. You reduce the heat then simmer w/o cover ’til meat turns tender. Transfer into platter then refrigerate w/ cover. Have the liquid measured to have 3 c then set it aside.

Using that saucepan, you melt the butter then add flour in. Stir while cooking ’til it boils. Add the reserved liquid, pepper, salt, paprika, bouillon & cream. Continue boiling, stir ’til thick.

Have oven preheated to four hundred degrees Fahrenheit. Have chicken cut into inch-sized cubes. Pour sauce over w/ veggies. Have it heated then spoon evenly into buttered 2 & 1/2-qt casserole.

Have pastry inverted over the dish’s top then you remove the foil. You trim the pastry edges. Pinch forming rims, then crimp the edges.

Have the pastry brushed w/ eggwash then bake pie ’til golden-browned & filling turns bubbly, approx 45 mins.

>> Chicken Pot Pie Recipe

Classic Chicken Pot Pie Recipe

Ingredients:

15 oz of mixed veggies; drained
10 oz of canned chicken (cooked); drained
10 & 3/4 oz cream-of-chicken soup
2 frozen prepared crusts (9-inch); thawed
1/4 tsp of thyme

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit. Combine the seasoning, soup, veggies & meat in bowl, mixing well.

Have a crust fitted into 9″ pie plate then pour veggie mix into it. Top w/ 2nd crust then have the edges crimped to tightly seal. Prick the top surface w/ your fork.

Have pie baked for half an hour ’til golden. Slightly cool prior to slicing.

>> Classic Chicken Pot Pie Recipe

Chicken Dumpling Pie Recipe

Ingredients:

3 c of cooked chicken-breasts; chopped
10 & 3/4 oz of cream-of-chicken soup; not-diluted
10 & 1/2 oz chicken stock (condensed); not-diluted
1/2 tsp of poultry-seasoning
15 oz of canned mixed veggies; drained
2 c of biscuit-mix
8 oz of sourcream
1 c of milk

Instructions:

Have meat, soup, stock, veggies & seasoning mixed in bowl, stir well then pour this into greased 13×9x2″ bale dish.

You combine the sourcream, milk & biscuit-mix in another bowl then spoon this over into chicken-mixture. Have pie baked at three hundred fifty degrees Fahrenheit for about an hour ’til topping turns golden.

>> Chicken Dumpling Pie Recipe