chicken pot p ie

Alison - posted on 03/25/2010

The one I learned on tv...

mix together:
chicken peices cubed
1 can cream of mushroom soup
mixed frozen veggies (peas, carrots, beans)

add:
sauteed onion and mushrooms

Put everything in a pie crust. Use the second crust for the top. Prick some holes with a fork (make a pretty design like a heart or a circle), brush crust with a beaten egg (I think it was both yolk and white) and bake. Probably 1 hour at 350, but I'm not exactly sure.

Melanie - posted on 03/25/2010

i use the recipe out of the classic betty crocker cookbook. yummy! my kids love it.

Kaye - posted on 03/25/2010

For one 9" Pie:
12 oz frozen mixed veggies, 1 1/2 cups diced or shredded chicken, mix with 1 can of low-sodium cream of chicken soup and some cooked, diced potatoes. Mix up a 1/2 recipe of biscuits (or buy the refrigerated biscuits that come in a can) and top it with that for something a little different than the regular pie crust.

Bethanie - posted on 03/24/2010

And have you looked at the sodium and calories in the store bought ones?? Yikes! :)

I use store bought (pillsbury brand) roll out pie crusts.

Filling: Diced or shredded cooked chicken seasoned with poultry seasoning, salt, pepper and garlic powder. Once chicken is cooked, pour in vegetable or chicken broth (about half a box or one to one and a half cans), add some frozen mixed veggies and bring to a boil. Mix up a few tbsp's cornstarch with a little water and pour in a little at a time until nicely thickened. Not TOO thick cause it'll get thicker in the oven. Pour mix into pie crust, put other crust on top, trim off the excess, poke holes in center and use the tines of the fork to press the crust edges together. I take a beaten egg or a little milk and brush the top with it (helps it get nice and golden) and then I like to sprinkle lightly with a little kosher salt, not table salt (you can skip this, your preference) and a little cracked pepper. Bake in a 450 oven for 20-30 mins or until crust is nice and evenly brown and filling is bubbling.

Put your pie pan on a baking sheet to catch spills that may occur.

Beef stew, I've done in the crockpot because I bought the inexpensive "stew" beef you can buy in packages. It's tough, so unless you cook it a LONG time, it's not good for stove top stew. Beef stew made on the stove, I would use a lean cut of steak. It won't take as long to soften.

Mellissa - posted on 03/24/2010

Chicken pot pie

Preheat oven to 350

Crust (depending on how thick you like your crust you may need to double this)

1/4 milk

1/2 cup oil

1 n 3/4 cup flour

mix with fork until just blended, do not over mix, it will become tough( you feel the difference as you mix)



Roll out between two pieces of saran wrap and place in pie pan, poke holes in with fork to prevent bubbling.



Filling:

two boneless skinless chicken breasts cooked and cubed

1 can mixed veggies well drained

1 jar chicken gravy



Mix ingrediants together and put in raw pie crust. Cover with second pie crust. Poke holes in top crust.

Bake at 350 for an hour or until crust is golden brown all the way across the top.

Hope you like it.



For the beef, you can use left over beef roast and broth or you can use stew meat. Either way you will need to add beef boullion for flavor in the broth.