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.
Showing posts with label Chicken Pie Pot Recipes. Show all posts
Showing posts with label Chicken Pie Pot Recipes. Show all posts
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.
Tuesday, December 4, 2007
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
Cook stewing chicken in salt, pepper, onion (chopped), celery (diced) and parsley to taste until chicken is tender. Remove chicken from liquid. Add water to make 4 quarts of broth. Pick chicken from bones.
Add chicken meat and about 5 medium potatoes (quartered) to broth. Cook until potatoes are almost soft.
Add Pot Pie dough: 1 egg 2 tsp. baking powder 1/2 egg shell of water 3/4 tsp. salt
Mix above ingredients, roll out and cut into 2″ squares (patches). Be sure chicken broth is boiling. Layer patches in boiling broth. Cover and simmer until done, about 30 minutes, stirring occasionally.
Cook stewing chicken in salt, pepper, onion (chopped), celery (diced) and parsley to taste until chicken is tender. Remove chicken from liquid. Add water to make 4 quarts of broth. Pick chicken from bones.
Add chicken meat and about 5 medium potatoes (quartered) to broth. Cook until potatoes are almost soft.
Add Pot Pie dough: 1 egg 2 tsp. baking powder 1/2 egg shell of water 3/4 tsp. salt
Mix above ingredients, roll out and cut into 2″ squares (patches). Be sure chicken broth is boiling. Layer patches in boiling broth. Cover and simmer until done, about 30 minutes, stirring occasionally.
Chicken Pot Pie
INGREDIENTS:
1 stewing hen, cooked
DIRECTIONS:
Remove chicken from broth.
Mix: 1 tsp. salt 2 tbsp. Crisco Liquid - cold water
Roll out real thin, cut in strips, drop in boiling broth. Remove chicken from bones and drop in pot with pie.
1 stewing hen, cooked
DIRECTIONS:
Remove chicken from broth.
Mix: 1 tsp. salt 2 tbsp. Crisco Liquid - cold water
Roll out real thin, cut in strips, drop in boiling broth. Remove chicken from bones and drop in pot with pie.
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
Place one cut up stewing chicken in a pot and cover it with salted, boiling water and cook until done. Remove meaty water and cook until done. Remove meaty pieces and brown in flour and butter.
To broth add pot pie batter mixed as follows: 3 tablespoons butter, 1 1/2 cups flour and milk to make a soft dough.
Place one cut up stewing chicken in a pot and cover it with salted, boiling water and cook until done. Remove meaty water and cook until done. Remove meaty pieces and brown in flour and butter.
To broth add pot pie batter mixed as follows: 3 tablespoons butter, 1 1/2 cups flour and milk to make a soft dough.
Chicken Pot Pie
INGREDIENTS:
1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water
DIRECTIONS:
Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.
As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.
1 (4 lb.) chicken, cut up
12 c. water
1 1/2 tsp. salt
1/2 tsp. pepper
1 rib celery, diced
4 medium thin-skin potatoes, peeled and quartered (about 1 lb.)
1 lg. onion, coarsely chopped
4 lg. carrots, cut into 1 inch disks
2 tbsp. chopped parsley
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. solid vegetable shortening
1 egg, beaten
1/3 c. water
DIRECTIONS:
Simmer chicken in water with salt, pepper, and celery about one hour or until tender. As chicken cooks, skim surface occasionally. Lift chicken from pot and remove skin and bones. Return meat to pot. Add potatoes, onions, and carrots. Bring to boil and cook 15 to 20 minutes. Stir in parsley.
As chicken and vegetables boil, prepare pot pie by combining flour, salt, and baking powder. Cut in shortening until mixture is cracker-meal fine. Stir in egg and water. Use a rolling pin to roll out dough very thin (about 1/8th inch) on lightly floured board. Cut into 2 inch squares. Drop squares in boiling water with chicken and vegetables. Cover and cook another 15 to 20 minutes. Serve in wide bowls. Serves 6.
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted
Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.
Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.
PIE CRUST:
Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening
Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.
1 lg. fryer or chicken breasts, legs 6-8 pieces
1 can cream of chicken soup
1 tsp. onion salt
1 pkg. frozen peas & carrots
Salt & pepper to taste
1/2 stick butter, melted
Boil chicken 1-1 1/2 hours. Cool and take out bones. Chopped. Add chicken, frozen peas and carrots. Cream chicken soup. Add enough of chicken broth into chicken, peas, carrots, soup and heat on top of stove. Make this kinda soupy. Pour into a 13 x 9 inch casserole dish.
Make pie crust to cover top of chicken. Pour melted butter over crust and bake at 350 degrees for about 1 hour or until pie crust is done and brown. Serves 4-6 people. You can make these chicken pot pies and put into smaller pie dishes and freeze for later.
PIE CRUST:
Mix together: 1 tsp. salt Cut in 2/3 c. Crisco shortening
Sprinkle with 4 tablespoons cold water. I make 2 cups of ice water to use. Mix up well. Press into a ball. Sprinkle flour on table top. I use wax paper on damp table and roll out crust. Cut into strips. Lay on chicken, peas and carrots. Please note: Roll pie crust out very thin.
Wednesday, October 31, 2007
Chicken Pot Pie
INGREDIENTS AND DIRECTIONS:
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
CRUST:
1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water
Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.
NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.
The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.
FILLING:
1/3 c. chicken fat
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up chicken
10 oz. frozen peas & carrot mix
In saucepan melt fat. Add onions and saute until golden. Add flour, salt and pepper. Cook until bubbly. Add liquids and stir until mixture returns to boiling. Boil and stir one minute. Stir in chicken and vegetables.
CRUST:
1 c. flour
1 tsp. celery seed
1/2 tsp. salt
1/3 c. + 1 tbsp. shortening
2 - 2 1/2 tbsp. water
Stir dry ingredients together. Cut in shortening. Add water and stir until mixture forms ball. Roll out to fit casserole dish or make “cookies”. Put mixture in casserole, cover with crust. Bake at 425 degrees for 30 to 35 minutes.
NOTE: Butter may be substituted for chicken fat but flavor won’t be as good. Dough for crust is usually better if refrigerated at least 2 hours before rolling out. If pie needs to be held for a couple hours (church pot lucks), put mixture in casserole without crust “cookies”. Add “cookies” just before serving (5 minutes). Prebake “cookies”.
The mixture can also be cooked completely on stove top over low heat and “cookies” added before serving.
Mom’s Chicken Pot Pie
INGREDIENTS:
2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg
DIRECTIONS:
Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.
Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)
2 frozen Oronoque Orchards Deep Dish Pie Crusts
5 fresh carrots
3 fresh med. potatoes
1/2 c. frozen peas
1 1/2 c. chicken stock
2 tbsp. butter
2 to 3 tbsp. flour
Salt, pepper & poultry seasoning to taste
2 chicken cutlets
1 egg
DIRECTIONS:
Peel and cut up carrots and potatoes. Put carrots, potatoes and peas in a pot and steam until just tender. Let cool. Poach chicken cutlets in stock (save stock) until done (about 15 minutes). Remove meat, let cool and cut into 1 inch chunks. Melt butter, stir in flour, brown slightly then put stock into mixture, thicken to gravy, cool.
Assemble pie: Put carrots, potatoes, peas and chicken in pie crust, pour gravy on top. Place second crust on top, flute edges, brush with beaten egg, slice air vent in top crust and bake until medium golden brown 30 to 45 minutes at 350 degrees. (Color is more important than time.)
Chicken Pot Pie
INGREDIENTS:
4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water
DIRECTIONS:
Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.
4 chicken legs
1 onion, cut up
1/2 tsp. celery seed
4 to 5 potatoes
4 c. flour
4 eggs
1 tsp. salt
Boiling water
DIRECTIONS:
Cook chicken legs with onion and celery seed. Remove chicken, let it cool and debone it and break into pieces. Wash potatoes and cut in half. Put into broth and bring to a boil. Cook 10 to 12 minutes. Mix pot pie dough: flour, eggs, salt and boiling water added a little at a time until dough is easy to handle. Take a small amount and roll it out as thin as possible. Cut into pieces and put into broth with potatoes. Continue until dough is used. Add chicken and simmer for 20 minutes.
Chicken Pot Pie
INGREDIENTS:
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.
1 whole chicken or chicken parts
1 can corn, drained
1 can peas, drained
1 can carrots, drained or 3-4 chopped carrots
1 can green beans, drained (optional)
2 chicken bouillon cubes
1 can cream of chicken soup (optional)
2 tbsp. flour
1/2 c. water
Salt and pepper to taste
2 cans refrigerator biscuits
DIRECTIONS:
In a large pot, cover chicken with water and boil about 1 hour or until chicken is done. Take chicken out and remove meat from bone and skin. Add to broth, chicken pieces, corn, peas, carrots, green beans, chicken cubes and soup. Bring to boil.
Thicken with flour mixed with water if needed. Season to taste. While boiling hot, pour into a shallow baking pan and top with biscuits. Bake at 350 degrees until biscuits are browned and done. Roast beef and beef cubes may be substituted for chicken in recipe to make beef pot pie. Leave out chicken soup.
Chicken Pot Pie
INGREDIENTS:
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.
Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.
2 broilers/fryer chicken
2 celery stalks
1 med. onion
1 bay leaf
1 tsp. salt
1/2 tsp. white pepper
1/2 c. butter
1/2 c. flour
1 pkg. (10 oz.) frozen peas (cooked)
4 stalks celery (diced and cooked)
4 carrots (sliced and cooked)
1 3/4 c. potatoes (diced and cooked)
1 egg
2 tbsp. milk
DIRECTIONS:
Preheat oven to 375 degrees 10 minutes before pie goes in. Grease casserole dish.
Cook chicken in large pot in water with celery, onion, bay leaf, salt and pepper. Remove fat and strain stock. Discard skin and bones and cut in large pieces.
Melt butter and stir in flour. Cook 5 minutes stirring constantly. add enough chicken stock for consistency of sauce desired. Simmer 5 minutes, add salt and pepper.
Put all ingredients in casserole and add amount of sauce desired. Mix egg and milk together. Cover casserole with pastry, brush with egg wash and puncture. Bake at 375 degrees until crust is golden brown.
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