INGREDIENTS:
1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts
DIRECTIONS:
Drain chicken and vegetables. In a large bowl, mix the first five ingredients.
Place mixture into pie crust and top with second.
Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.
Wednesday, February 27, 2008
Beer Cracker Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
Shell:
2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter
Crust:
2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes
Filling:
1-2 lbs chicken sliced 1″ cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)
Crust:
In a 4×9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.
Chicken:
Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks “golden brown”. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.
Crust:
Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8″ thin.
Baking:
Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.
Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.
Shell:
2 cups finely crushed Club or Town House crackers
4 tablespoons melted butter
Crust:
2 cups flour
3/4 cup Crisco
1 teaspoon salt
1/4 cup boiling water
1 teaspoon parsley flakes
Filling:
1-2 lbs chicken sliced 1″ cubes
1 bag frozen mixed vegetables
2 tablespoons olive oil
1 bottle beer or 12 oz white wine
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon Lipton Onion Soup mix
1 can condensed Cream of Potato soup
2/3 cup milk
1 tsp salt (optional)
Crust:
In a 4×9 dish, pour the melted butter into the casserole dish, sprinkle the cracker crumbs over the butter and mix well to saturate the crackers. Press down cracker mix to cover the bottom evenly. Place covered into fridge while preparing the chicken.
Chicken:
Add the olive oil to a frying pan with the poultry seasoning, garlic powder, basil, onion soup mix and stir until well saturated with oil. Add chicken and brown lightly. Add the beer, cream of potato soup and milk when chicken looks “golden brown”. Add the frozen vegetables and turn down the heat to reduce the liquids for approximately 20 min. Remove from heat when liquids appear thickened. Allow to cool to warm to the touch.
Crust:
Add dry ingredients to hot water and milk. Cut Crisco into flour and milk mixture with knife or fork. Form into ball (minimize touching with hands). Divide ball in half. Roll out dough between sheets of wax paper or plastic wrap to 1/8″ thin.
Baking:
Remove the casserole dish from the fridge and add the chicken filling. Peel the plastic wrap off of one side of the crust, fold dough over the dish and remove the other sheet of plastic wrap. Pinch sides of dough into the inside edge of the dish with fingers. Use a knife to poke several vent holes in crust.
Bake at 425°F for 20-25 minutes until crust in golden brown over a cookie sheet.
Chicken Pot Pie
INGREDIENTS:
2 c. chicken, cubed
Pastry for 9-inch pie crust
1/2 c non-dairy creamer
2 T. butter
2 T. flour
10 oz. frozen peas and carrots
1 tsp. salt
1 onion, chopped
Pepper
DIRECTIONS:
Preheat oven to 425F.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry-lined pan. Cover with pastry top, and seal edges.
Bake 35-40 minutes or until golden brown.
2 c. chicken, cubed
Pastry for 9-inch pie crust
1/2 c non-dairy creamer
2 T. butter
2 T. flour
10 oz. frozen peas and carrots
1 tsp. salt
1 onion, chopped
Pepper
DIRECTIONS:
Preheat oven to 425F.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry-lined pan. Cover with pastry top, and seal edges.
Bake 35-40 minutes or until golden brown.
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
This recipe substitutes more vegetables for the dumplings. A regular prepared pie crust is very good, but the puffy pastry is elegant and delicious.
(remove meat from carcass & reserve 2 c. of the broth)
1/4 c. (1/2 stick)
butter 6 tbsp. all-purpose flour
1 c. milk
1 tbsp. fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. poultry seasoning
1 tbsp. fresh parsley, minced fine
1 tsp. salt
1/4 tsp. white pepper
2 c. cooked carrots, sliced into 1/4″ rounds
2 c. cooked green garden peas
1 recipe for prepared pastry shell or 1 lg. sweet prepared puff pastry
1 egg yolk, mixed with 1 tbsp. cold water as a glaze
Place the chicken in a large pot and cover with water. You may wish to add some fresh herbs, an onion and a carrot for enhanced flavor. Bring the pot to a boil and turn the heat down to medium. Continue cooking until chicken meat is tender, about 1 hour. Remove chicken from the pot, reserving 2 cups of the strained broth. After chicken has cooled remove meat and giblets and set aside.
Preheat the oven to 425 degrees. Melt butter in a saucepan over moderate heat; blend in the flour, add milk and broth. Continue to heat, stirring constantly until sauce is thickened. Add the chicken meat and all seasonings, cover, and simmer about 10 minutes, stirring occasionally. Mix in cooked carrots and peas, and turn the entire mixture into an ungreased 2 1/2 quart casserole dish.
Prepare the pastry and roll into a circle about 3 inches larger than the rim of the casserole dish. Make 3 steam slits near the center of the pastry. Dampen the rim of the dish, fit the pastry dome over the top, roll the overhanging edges under, and crimp to seal. Brush the top of the pastry with the egg glaze.
Bake the pot pie about 30-40 minutes or until top is browned and the pie is bubbly. If you use the puff pastry crust, the cooking time will be about 25 minutes. (You may wish to place the casserole dish on top of a cookie sheet or jelly roll pan to avoid spills.) To serve, cut wedges of the pastry and ladle the chicken mixture on top.
Serves 6.
This recipe substitutes more vegetables for the dumplings. A regular prepared pie crust is very good, but the puffy pastry is elegant and delicious.
(remove meat from carcass & reserve 2 c. of the broth)
1/4 c. (1/2 stick)
butter 6 tbsp. all-purpose flour
1 c. milk
1 tbsp. fresh tarragon or 1 tsp. dried tarragon
1/4 tsp. poultry seasoning
1 tbsp. fresh parsley, minced fine
1 tsp. salt
1/4 tsp. white pepper
2 c. cooked carrots, sliced into 1/4″ rounds
2 c. cooked green garden peas
1 recipe for prepared pastry shell or 1 lg. sweet prepared puff pastry
1 egg yolk, mixed with 1 tbsp. cold water as a glaze
Place the chicken in a large pot and cover with water. You may wish to add some fresh herbs, an onion and a carrot for enhanced flavor. Bring the pot to a boil and turn the heat down to medium. Continue cooking until chicken meat is tender, about 1 hour. Remove chicken from the pot, reserving 2 cups of the strained broth. After chicken has cooled remove meat and giblets and set aside.
Preheat the oven to 425 degrees. Melt butter in a saucepan over moderate heat; blend in the flour, add milk and broth. Continue to heat, stirring constantly until sauce is thickened. Add the chicken meat and all seasonings, cover, and simmer about 10 minutes, stirring occasionally. Mix in cooked carrots and peas, and turn the entire mixture into an ungreased 2 1/2 quart casserole dish.
Prepare the pastry and roll into a circle about 3 inches larger than the rim of the casserole dish. Make 3 steam slits near the center of the pastry. Dampen the rim of the dish, fit the pastry dome over the top, roll the overhanging edges under, and crimp to seal. Brush the top of the pastry with the egg glaze.
Bake the pot pie about 30-40 minutes or until top is browned and the pie is bubbly. If you use the puff pastry crust, the cooking time will be about 25 minutes. (You may wish to place the casserole dish on top of a cookie sheet or jelly roll pan to avoid spills.) To serve, cut wedges of the pastry and ladle the chicken mixture on top.
Serves 6.
Mom’s Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough
Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.
Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.
Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.
Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.
Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!
Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.
Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.
Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.
Will feed 5 people or leave plenty of leftovers for reheating. 4 or 5 potatoes 3 or 4 carrots 1 pkg. frozen string beans (use 1/2 of package) 1 pkg. frozen peas (use 1/2 of package) 8 good sized mushrooms 2 cans Campbell cream of chicken or cream of mushroom soup 1 pkg. Pillsbury refrigerated pie crust (usually by refrigerated and biscuits) or roll your own dough
Cook chicken breasts until tender (save broth for soup) or bake Oven Stuffer roaster. Pull apart or cut into decent size chunks. You don’t have to use all the chicken from the Oven Stuffer, save some for chicken salad. To bake use a deep dish pie pan or quiche pan.
Remove pie crust from wrapper to soften, while preparing other ingredients, or roll out 2 pie crusts.
Peel cut up potatoes and carrots. Steam or par boil both in same pot or steamer until slightly tender. The veggies will continue to cook when baked in pie.
Put crust in pan; prick with fork. Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc.
Add pepper (soup and crust has plenty of salt; don’t add extra). I’m sure you’ve heart that before!
Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Add 1/3 cup milk to moisten, just pour around edges of pie (use your judgment, if you think you need more liquid, add part of other can of soup, or more milk.
Put on top crust, sealing edges tightly to prevent dripping. Poke crust with fork or make design with toothpick to let steam escape.
Set oven at 375 degrees. Bake approximately 30 to 40 minutes or until crust is golden brown. Put piece of tinfoil under pan to catch drippings.
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