Scrumptious Chicken Pot Pie Recipes

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• 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 shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.
• Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.
• Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.
• Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.
• Shred chicken once cool enough and replace back into broth. Set aside.
• In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.
• Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.
• Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.
• Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11"x13" dish).
• Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.
• Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.
• Roll out second half of dough. Place over chicken-veggie filling.
• Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.
• Slice, dice and ENJOY!