Old Fashioned Chicken Potpie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

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:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

Steps:

• In a saucepan, melt butter.
• Stir in flour, garlic, salt and pepper until blended.
• Gradually stir in water, milk and bouillon.
• Bring to a boil; boil and stir for 2 minutes.
• Remove from the heat.
• Stir in chicken and vegetables; set aside.
• For the pastry, combine flour and celery seed in a bowl.
• Cut in cream cheese and butter until crumbly.
• Work mixture by hand until dough forms a ball.
• On a lightly floured surface, roll two thirds of dough into 12 inch square.
• Transfer to an 8-inch square baking dish.
• Pour filling into crust.
• Roll remaining dough into a 9-inch square; place over filling.
• Trim, seal and flute edges.
• Cut slits in pastry.
• Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
• Yield: 6 servings.
• Country Woman.

Steps:

• Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
• Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
• Simmer 10 more minutes or until chicken and veggies are cooked.
• Once cool enough to handle, remove skin from chicken and pull meat from bones.
• You should have about 4 cups.
• Coarsely chop veggies.
• To make filling: melt butter in dutch oven over low heat.
• Stir in 1/4 cup plus 2 tsp flour.
• Let mixture bubble about 3 minutes.
• Gradually stir in two cups chicken broth and the heavy cream.
• Cook over medium heat, stirring constantly until thickened.
• Add seasoning, green peas, chicken and veggies.
• Bake at 400 degrees 20 minutes.
• Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
• Cut in crisco with two forks until mixture resembles coarse crumbs.
• Stir in milk then beat with a wooden spoon until soft dough forms.
• Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
• Cut into biscuits and place on top of hot chicken pie.
• Continue to bake about 15 minutes or until done.