Whats a YUMMY Chicken pie recipe?
Granny’s Chicken Pot PIe 1 quart chicken broth 3 whole skinless, boneless chicken breasts cut in 1-inch cubes 1 cup celery, cubed 1 lb potatoes, peeled and cubed 1 cup carrots, cubed 1 cup frozen (defrosted) peas 1 cup pearl onions, peeled, fresh or frozen 1 cup fresh or frozen mushroom slices 4 TB butter 4 TB flour 1 cup “half and half” 2 TB Worcestershire sauce 1/4 tsp nutmeg 1 tsp salt 1/4 – 1/2 tsp pepper 1 box frozen puff pastry sheets (17.3 oz) Large Saucepan, small saucepan, ovenproof dish or casserole. THAW puff pastry. PREHEAT oven to 400 degrees. IN a large saucepan place the broth, celery, potatoes, carrots. BRING to a boil. REDUCE heat to a simmer, simmer vegetables for 10 minutes. ADD cubed chicken, simmer 10 minutes. ADD onions peas and mushrooms, simmer another 5 minutes. MEANWHILE, melt butter in a small saucepan. STIR in flour. SIMMER, stirring constantly till creamy, about 3 minutes. ADD the half and half, the Worcestershire sauce, nutmeg salt and pepper. SIMMER for a
I use biscuits or make my own pie crust.Brush the top with egg wash before baking.I use cream of celery for the second can of soup,but cr.of mushroom is also very good…. CHICKEN POT PIE 1 can cream of chicken soup 1 can cream of celery soup 1 can skim milk (fill 1 empty soup can with milk) 1/2 teaspoon pepper 1/2 teaspoon celery flakes 1/2 teaspoon parsley flakes 3 to 4 chicken breasts, cooked, skinned and de-boned(I use left over chicken) 2 cups frozen peas and carrots, cooked and drained 3 to 4 potatoes, peeled and cubed, cooked and drained 1 small to medium onion, diced finely 2 packages refrigerated biscuits Preheat oven to 400 degrees F. In a 13×9-inch casserole-baking dish, combine soups with milk and seasoning. Break up chicken into bite-sized pieces and stir into soups. Add cooked peas and carrots, potatoes, and the fresh onion. Bake at 400 degrees for 20 minutes. Remove casserole dish from oven and place prepared biscuits on top of the chicken and vegetable mixture, covering
CREAMY CHICKEN POT PIE A family favourite. Satisfies everyone and is indeed tasty and creamy. Ingredients 10 tablespoons unsalted butter, sliced 1/2 cup all-purpose flour 3 cups chicken broth 1/4 teaspoon dried thyme 1 bay leaf 1 1/2 teaspoons shallots, minced 1/2 cup celery, diced 1/2 cup carrots, diced 1/2 cup fresh peas(or frozen) 1 cup fresh mushrooms, diced 1 1/2 cups idaho potatoes, diced 1 1/2 cups cooked chicken, diced 1 cup heavy cream 1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares 1 egg, beaten with 1 teaspoon water sea salt & fresh black pepper, to taste cornstarch, to thicken, if necessary Directions 1 Preheat an oven to 400ºF. 2 In a large saucepan over medium heat, melt the butter. 3 Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes. 4 Slowly add the broth, whisking until smooth, and bring to a boil. 5 Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken. 6 Sea sal
