Chicken Pot Pie Recipe ~

I usually make my chicken stew recipe and then top it with a sheet of store bought puff pastry. Ohh soo good.

I can't believe you asked! I have used this recipe twice in the past couple of weeks-it is so good! Caution-the pot pies come out lava hot-you can leave them on the table to cool for a very long time-my mom and I have to dish ours out onto the plate to let it cool before eating-they reheat beautifully:
From Ina Garten:

http://www.foodnetwork.com/recipes/ina-garten/chicken-pot...

Here's the one I use, it is so delicious!

1 (15 oz) package of 2 pie crusts
1/3 c butter
1/3 c onion, chopped
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic (or garlic powder)
1 1/2 c chicken broth
2/3 c milk
3 c shredded chicken or turkey cooked (boiled in garlic/salt and pepper is easy, or use leftovers/rotisserie)
1/2 package frozen peas and carrots
4 celery stalks, chopped

1. Heat oven to 425 degree. Pace one pie crust in bottom of pie pan. Melt butter in medium saucepan over med heat.
2. Add onion, cook till tender. Add flour, salt, pepper, garlic, stir till well blended.
3. Gradually stir in broth and milk, cooking and stirring till bubbly and thickened.
4. Add celery, frozen veggies and shredded meat, cook through a few minutes. You may need to add more flour/broth/milk to make more sauce if needed. I usually add tons of meat/veggies to double the batch to freeze for later, or just to make a really full pot pie).
5. Transfer into uncooked piecrust and top with second pie crust. Seal edges and cut slits in top to vent.
^. Bake 30-40 mins or until crust is golden brown. Let stand 5 minutes.

I don't follow a specific recipe. Here is what I do.

1 package of the Pillsbury pir crust that you roll out and put into pan.
pre cooked chicken (I boil it in broth and seasonings for good taste)
frozen corn ( about a cup or little more)
frozen peas (same as corn , just balance out the veggies, more or loess to taste) I use a lot of chicken and fewer veggies.
2 cans cream of chicken soup.
onion
garlic

I cook the chicken, cut or shred into bite sized pieces
Briefly cook the veggies but not until they are done... keep them firm to the bite.
Saute onion and garlic to taste in a little butter

In large mixing bowl, put 2 cans of cream of chicken soup, mix onion/garlic mixture well, add chicken, mix well then ad veggies and mix well. Ad any other seasonings you prefer. You can spice it up however much you like!

In 9" pie plate (I use glass) put 1 pie crust in. Pour mixture into pan, spread as evenly as possible. Put a couple of dabs of butter on the mixture.

Put other pie crust on top and seal edges. cut 3 small slits in the top crust. I usually spray with a little Pam. Bake until crust is done and filling is bubbly. You might put a cookie sheet on the rack underneath.... sometimes my pie has boiled out a bit and it prevents a mess in the oven.

We also add shredded cheese when I serve it.

Enjoy!

Ok this is my favorite, I use veggie chicken normally, but here's for the real deal.

Chicken Pot Pie
Crust - 6 frozen biscuits. Bake as directed and half, set aside. (reset oven to 375)

Filling - 1 onion, diced (1/4 inch cubes)
1 large carrot, diced (1/4 inch cubes)
1 stalk celery, diced (1/4 inch cubes)
3 med. potatoes, diced (1/3 inch cubes)
1 cup frozen peas
1 lb. cooked chicken cubed (1/2 inch cubes or larger)
Chicken/vegetable broth
2 TBSP Flour/cornstarch
Olive oil
Salt to taste (1-2 tsp is what I use, depending on how salty the stock is)

Saute first three veggies in olive oil until onions are translucent and starting to turn golden brown. Add potatoes and enough broth to barely cover them. Cook until tender, add cooked chicken and peas. Add more broth to cover filling by 1/4 in or so. In an empty jar or plastic container, pour in about 1/3 cup cold/room temp. broth and the flour/cornstarch. Put on the lid and shake until it is well mixed and no lumps (use a fork to break up any). Pour into your filling and stir in.

Pour filling into a 9 x 12 pan, place halved biscuits, crusty side up, over the surface of the pan. Bake until gravy is bubbling up between them. Serve immediately. (I enjoy eating cottage cheese with this dish!)

Enjoy!

Here is a recipe for my families very favorite. Don't be intimidated by the crust, it's what makes the pie different from everyone elses, and is very tasty. We've won several pie contests with this recipe. My daughters also like to take it to school for "Pi Day" and everyone loves it. Enjoy!

UNFORGETTABLE CHICKEN POT PIE

Pie Filling:

2-3 cups cooked boned chicken, cut into small pieces
¼ cup butter
1 ½ cup chicken broth
1/3 cup flour
1 cup milk
½ tsp. salt
10 oz. package frozen peas & carrots or mixed vegetables
Pepper to taste

In a large skillet, melt butter; stir in flour, salt and pepper. Add broth and milk; cook and stir until thickened. Add chicken and vegetables. Set aside while you prepare the curst.

Crust:

2 ¼ cup flour
1 tsp. salt
1-2 tsp. celery seeds
2/3 c. canola oil
1 tsp. paprika
5 Tbsp. ice cold water

Stir dry ingredients together. Stir in oil and 5 Tbsp. ice cold water. Divide dough into 2 parts. Roll dough between sheets of waxed or paarchment paper and place bottom crust in a large pie pan. Pour in filling. Place top crust over the filling and crimp the edges. Cut slits in the crust so that the steam can escape. Bake at 400° for 30-40 minutes or until pastry is golden brown. Let sit for at least 10 minutes before serving so that the filling has time to set up.

you want the easy one or the from scratch one?

Easy one? Buy a pie crust...

the base is flour 1/4 cup, butter (1 stick), chopped onion (small) and milk (1/4). melt butter and add onions, add flour and stir constantly - add milk after brought to a rolling boil - be careful NOT to let it scald.

Add chopped (cooked) chicken and veggies (I use frozen veggies - mixed corn, carrots, peas) NOT canned - bring to a boil and fill pie crust.

Bake at 400 for 30 to 45 minutes - until top crust is golden brown.

Paula Deen's recipe on foodnetwork.com is the best. It is not friendly for the waist-line though. I substitute chicken broth for half of the cream and it is still very decadant. Make it as written - or it's easy to substitute ingredients.
Enjoy!

I know I'm weighing in late, but you don't really need a recipe, this is a great opportunity to freestyle!

I almost never use a bottom crust (but if you have leftover stuffing/dressing that needs used up press it into the bottom of the pan to form the bottom crust, brown in the oven for a little bit before filling-- yummy!)

For the filling start with leftover/cooked cut up beef, chicken or turkey and either leftover gravy or "cream of something" soup then add whatever veggies sound good/need used up (some frozen mixed veggies are a FAST shortcut! Personally I prefer peas, onions and mushrooms though)

for the top crust you can use a pie crust or biscuit dough or crescent roll dough or mashed potatoes or corn bread batter or......

put in the oven and bake at 350 until golden brown and deliscious!

Here is the quick, quick version:
1 pkg. pre-made pie crust (usually found in the dairy aisle with the bread doughs)

1 can crm of chicken soup
1 can mixed vegetables ( I usually use the can veg. and whatever veggie leftovers I have in the fridge.....squash, broccoli, etc)
1/4 cup frozen diced onion
2 chicken breasts- cooked and chopped
seasoned salt
pepper

Egg Wash:
1 egg
Water
Mix together in a separate dish and put aside.

Pre-heat oven to 375.
Unroll the first half of the pie crust into a pie pan.
In a separate bowl mix everything together and pour into the pie pan. Cover with the 2nd half of the pie crust, squeezing the edges together to seal the pie.
Cut 2-3 slits into the top of the crust. Use a basting brush to apply a thin coat of egg wash to the top and sides of the pie.
Cover the edge of the pie with tin foil until the last 10 minutes of cooking to prevent your pie's edge from burning.
Cook for 20- 25 minutes. Remove from oven and let sit for 10 minutes.
Enjoy!

Mine isn't an exact recipe, you can tweak it to your liking.....

But here's the basic idea,
Cut up and cook chicken (chunks) drain liquid from chicken
In a large pot add 2 cans mixed veggies
2 cans cream of chicken soup, 1 can cream of celery
1 small container of sour cream
1 package shredded cheddar cheese
Mix until cheese is melted

Pour into large baking dish, and roll out a ready made pie crust. Cut crust into strips to cover pie mix in dish. Place over the filling
Bake in pre-heated oven @ 350 until crust is golden brown

So easy and DELICIOUS!!!!!!

Updated

Mine isn't an exact recipe, you can tweak it to your liking.....

But here's the basic idea,
Cut up and cook chicken (chunks) drain liquid from chicken
In a large pot add 2 cans mixed veggies
2 cans cream of chicken soup, 1 can cream of celery
1 small container of sour cream
1 package shredded cheddar cheese
Mix until cheese is melted

Pour into large baking dish, and roll out a ready made pie crust. Cut crust into strips to cover pie mix in dish. Place over the filling
Bake in pre-heated oven @ 350 until crust is golden brown

So easy and DELICIOUS!!!!!!