Melt In Your Mouth Chicken Pot Pie Recipes

Steps:

• 1. Preheat oven to 400 degrees
• 2. Grease a shallow 2 quart baking dish
• 3. Place chicken and vegetables in the baking dish
• 4. Mix soup, broth, and pepper; pour over chicken mixture.
• 5. Combine flour, milk, and butter; stir until smooth. Pour over mixture.
• 6. Bake for 40 or 45 minutes, or until brown.

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.

Steps:

• Preheat oven to 400 degrees.
• Cook veggie mix in microwave.
• Put one of the pie crusts in the bottom of a 2 quart casserole dish and brush with egg white or milk and bake for 8 to 10 minutes.
• Saute veggie mix in butter for 10 minutes.
• Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly
• Add potatoes.
• Combine broth and half-and-half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into casserole dish and top with other pie shell.
• Cut slits to allow steam to escape.
• Bake for 30 to 40 minutes, or until pastry is golden brown and filling is bubbly and cooked through.