Need Chicken Pot Pie Recipe
Nikki - posted on 02/04/2009
This one is from cooks.com, it's very tasty - especially if you like crescents
2 cups rice
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury's crescent rolls
Note: Any vegetables you prefer can be used in this recipe
Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).
Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.
Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.
If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.
Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.
Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.
Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.
Remove from the oven and enjoy the best chicken pot pie in the world!
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Melissa - posted on 02/04/2009
Need Chicken Pot Pie Recipe
Does anyone have a good Chicken Pot Pie recipe? I have tried a few variations, but just can't find a really yummy one.
I use this one...
2 or 3 chicken breasts
1c sour cream
1 can crm chicken soup
1 can crm potato soup
1 can or 1/2 bag mixed veggies
salt & pepper to taste
1 pie crust (the one you roll out)
Roast the chicken in oven. Mix all ing. except pie crust. Pour into baking dish and top with crust. Either egg white wash to brown or use pats of butter. ENJOY!!
Julie - posted on 02/04/2009
1 cup onions , chopped
1 clove garlic, minced
1 cup low-sodium, reduced-fat chicken broth
1 ½ cups peeled, cubed potatoes
1 ½ cups chopped carrots
1 cup sliced green beens, cut into 1 inch pieces
1 10 oz can reduced-fat Cream of Mushroom Soup, undiluted
1 ½ tablespoons all purpose flour
2 cups chopped cooked chicken breast, about 3/4 of a pound
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon black pepper
1 cup all purpose flour
2 tsp baking powder
½ teaspoon ground sage
¼ teaspoon salt
2 tablespoons butter
⅓ cup skim milk
Spray a large saucepan with non-stick spray. Add onions and garlic. Cook over medium heat until tender about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.
In a small bowl, stir together mushroom soup and flour. Add to vegetable, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish.
To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400 degrees for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.
Sara - posted on 02/03/2009
Chicken Pot Pie
Two Pillsbury Pie Crust
1/2 cup milk
chopped up onion (as much as you want)
1/2 frozen pkg. of veggies
salt and pepper to taste
4 pieces of pre-cooked boneless, skinless chicken breast
2 cans of cream of potato soup
Mix milk, onion, veggies and soup then add pre-cooked chicken. Layer bottom of pie pan with crust. Fill the crust then cover with other crust. Poke fork holes on top. Cook for 45 minutes at 350°.
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