Momma Naes Famous Chicken Pot Pie Recipes

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 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Steps:

• Season chicken on both sides with garlic powder, Lawry's seasoned salt, black pepper, and Italian seasoning. Heat pan, coat with the extra virgin olive oil, and brown chicken on both sides until brown and cooked thoroughly. Let chicken cool and then shred chicken by breaking the breast into little shreds.
• Cut 1/2 of butter into pan, add chicken back to pan. Add canned soups stirring until soup melts. Now add sour cream, stir slowly. Now you can break cream cheese up into pieces and stir in, cover and let simmer for 5 minutes. Then add frozen veggies, cover, and let simmer for 10 minutes or until veggies are thawed.
• Preheat oven to 350 degrees F. Place pie shell in for about 4 minutes, then take out pie shell, let stand. Turn off chicken mixture let cool down for 10 minutes. Once cooled add chicken mixture to pie crust, level in pie shell, roll out pie shell topper and cover chicken pot pie. Slice slits in top of crust for ventilation (and it looks cool too!) Brush top of pie with remaining melted butter. Place in oven for 30 minutes. When pie crust is browned it's done. Let cool for 20 minutes.

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.