Nancys Chicken Pot Pie Recipes

Steps:

• Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
• Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
• Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Steps:

• For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
• To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
• For the biscuit topping: Preheat the oven to 400 degrees F.
• In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
• Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
• Bake until the biscuit topping is golden and cooked through, 15 minutes.

Steps:

• Melt butter in saucepan over low heat. Add flour, stirring until smooth. Add chicken broth and half-and-half. Cook over medium heat, stirring constantly until thick and bubbly. Add salt & pepper. Add chicken, eggs, peas and carrots.
• Spoon mixture into pie crust. Top with other crust and trim. Cut slits into top of pastry.
• Bake at 375°F for 30-40 minutes.

Steps:

• Saute onion, celery, carrots& potatoes in margarine for 10 min.
• Add flour to sauted mixture, stirring well.
• Cook 1 min.
• stirring constantly.
• Combine broth, half&half, salt& pepper.
• Stir into veggie mixture.
• Cook over med.
• heat, stirring constantly, until thick& bubbly.
• Add chicken& stir well.
• Divide into 2 deep dish frozen pie crusts.
• Top with refrigerated crusts.
• Cut slits to vent Bake at 400 deg.
• for 40 to 50 min or until pastry is golden& filling is bubbly.
• IMPORTANT~ LET SIT 10 to i5 MIN BEFORE SLICING.

Steps:

• Cube or shred cooked chicken and place in bowl.
• If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
• Boil chicken over med heat 15-20 minutes until chicken is cooked through
• Drain water from chicken, let cool and then cube chicken and place in separate bowl.
• Preheat oven to 425.
• In a sauce pan over medium heat sauté onions in butter and cook until translucent.
• Add carrots, celery, and broccoli to the pan and sauté 2-3 minutes more.
• Add the flour stir and cook for a minute
• Gradually add in the chicken stock and the wine if using it.
• Add the parsley, sage, bay leaf, salt and pepper.
• Bring to a boil, stirring continuously and simmer until thickened.
• Turn to med-low heat
• Stir in the milk and heat without boiling for 2 minutes.
• Remove the bay leaf.
• Mix in the chicken and peas.
• Pour mixture into the pie pastry.
• Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
• Make a slits on the top of pie crust to allow steam to escape.
• Beat egg and brush the pastry with it.
• Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
• Remove from oven and allow 10 minutes to cool.
• Slice and serve alone or with yummy mashed potatoes for a real treat!