Mamas Chicken Pie Recipes

Steps:

• 1. Preheat oven to 375*.
• 2. In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
• 3. While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
• 4. Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
• 5. Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
• 6. Pour hot mixture into crust-lined pie plate.
• 7. Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Steps:

• Preheat oven to 325 degrees.
• Fry the potatoes, carrots and onions in the butter.
• In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
• After the veggies are done, place them in the bowl and mix well with other ingredients.
• Pour into a deep casserole dish.
• Place a frozen pie shell on top of the dish and cut slits in the top of it.
• Place in the oven and bake for about 45 minutes.

Steps:

• Cook (I boil) and cube chicken.
• Mix together all ingredients except pie crusts.
• Coat a regular 9-inch pie pan with non-stick spray (butter-flavored is good!). Lay one pie crust in bottom and up sides pan.
• Pour chicken mixture into crust.
• Lay other pie crust over top, pinching edges up to seal and form crust. Cut two small (1 inch) slits in each quarter of pie.
• Place on foil-lined cookie sheet (in case of spillage) and cook in 375 degree oven for 25 to 30 minutes, until crust is golden brown and filling is bubbly. You may need to cover edges of crust with foil during last 10 minutes if it is getting too brown (doubling the recipe eliminates this concern).