Hearty Chicken Pot Pie Sallye Recipes

Steps:

• NOTE: To make this dish, I use a 9" square x 3" deep Corningware casserole dish. It is the perfect size to make one large pie.
• ALTERNATES: ** You can substitute rotisserie chicken with skin and bones removed and cut into bite size pieces ***NOTE: You can substitute store bought pie crusts found in dairy case; buy two packages (4 shells). This recipe is generous enough to make two pies if you are using prepackaged pie shells.
• Prepare pie dough according to directions (recipe link below) or use thawed store bought crusts found in dairy case. Place one crust into 9" x 9" baking dish and gently press crust on the bottom and up the sides of dish and set aside Set other crust aside for placing on top of pie
• Saute chicken for about 5 minutes on each side in 1/2 cup water or broth and 1/4 cup wine. Remove chicken from water to cutting board, and cut into bite size pieces. Set aside. NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
• Preheat oven to 375º
• Clean and cut celery ribs into 1-2" lengths Peel and quarter onion Place celery and onion in food processor and pulse until diced. Cut potatoes into bite size cubes and place in microwave safe bowl. Add onions and celery to potatoes. Put 2 tablespoons water in bowl, cover with paper towel or paper plate and microwave for 5 minutes
• Place both soups, broth or water, milk, poultry seasoning. in heavy saucepan and cook over medium heat until a smooth texture. Stir with wooden spoon while cooking to avoid sticking. Add potato, onion & celery mixture, salt, pepper, garlic powder and mixed vegetables to soup; stir together until well mixed.
• Add diced chicken to the soup mixture and stir with wooden spoon until well blended.
• Pour soup mixture over pie crust and level out. Gently place the other crust over the mixture, stretching it to completely cover the mixture. Pinch to other pie crust and crimp the edges around the dish top. Cut 4 slits into crust to allow steam to escape.
• Place in preheated oven and bake for 35-45 minutes until mixture is bubbly and crust is a golden brown. Remove from oven and let set for 5-10 minutes until mixture is thickened.
• Here is pie crust recipe https://www.justapinch.com/recipes/dessert/dessert-pie/mothers-magic-pie-crust-sallye.html

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
• Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
• Bake 30 minutes or until golden brown.

Steps:

• Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Steps:

• Making the crust:.
• In a large bowl, combine flour and salt.
• Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
• Beat together 1 egg and water.
• Add to flour mixture; mix until a soft dough forms.
• Shape into a disk and wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat; add onion and thyme.
• Saute for 5 minutes.
• Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
• Whisk until thick.
• Add carrots, peas and chicken to cream mixture; mix well.
• Pour into a 6 inch deep-dish pie pan.
• On a lightly floured surface, roll out dough into a 12 inch circle.
• Place on top of filling; trim excess dough.
• Flute edges of pie.
• Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
• Lightly beat remaining egg.
• Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.

Steps:

• Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.