Homemade Chicken Pot Pie

Do you have a great recipe to share?

Re: Homemade Chicken Pot Pie

I will share Ina Garten's recipe which is good:

http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html

Re: Homemade Chicken Pot Pie

Re: Homemade Chicken Pot Pie

I usually do it with leftover cooked chicken, frozen mixed veggies, cream of chicken soup and chopped onions, a little salt and pepper. I put it in a pie plate and use the pillsbury crescent rolls as the topping I just unroll them and bake 35-45 min till crust is cooked. Very easy and so good. Sometimes i add a little milk to the mixture also...

Re: Homemade Chicken Pot Pie

Re: Homemade Chicken Pot Pie

my mom's chicken pot pie recipe(s). You wont be sorry Oh and ignore my mom's pea comments to me...40 years old and she is still trying to get me to eat my peas

My Chicken Pot Pie Recipe (Irene)
This is a combination of two recipes which I created

3 cups of skinless boneless chicken breasts or cutlets – cubed
1 cup of sliced carrots fresh…..unless you use mixed frozen veggies
1 cup of frozen peas or string beans or lima beans (Just put in a few peas, please…(I only put a few peas in and sometimes I just use a bag of frozen mixed veggies)
½ - 1 cup of sliced celery (2-3 stalks)
1 small potato chopped or cubed

In saucepan, combine chicken and the above ingredients with water to cover and boil about 10 minutes. Remove from heat, drain and set aside. (skip this step if you are using leftover chicken)

Preheat oven to 350 or 375 degrees. Or, if using a pie crust raise temperature to 425.

1/3 cup of butter
½ cup of chopped onions
1/3 cup of all-purpose flour
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon of celery seed (if you have it)
1 ¾ cups of chicken broth or 2 bouillion cubs with the water content
2/3 cup of milk

In a 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 heat until thicker. Remove from heat and set aside.
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1st way to make this, which includes a whole lot of butter…This is the one I usually make………….Requires no pie crust……………Don’t use a very deep dish…….
Grease a 2 qt. Casserole (one of those corningware skillets is a good one to use)
Pour the drained veggies and cream sauce into greased casserole dish. You could even use a deep dish pie plate if you don’t have a 10-12 inch corningware skillet or casserole.

Measure 1 ½ cups of biscuit mix (substitute ½ cup of bisquick for cornmeal (I buy the little cornmeal muffin boxes or bags for around a dollar) If you don’t have the cornmeal just use the bisquick..
1 cup of milk and one stick of melted butter………
Pour or drizzle over top of casserole veggies then dot with a teaspoon of butter over top of bisquick and cornmeal mixture. Cook this in a 350 or 375 degree oven or 30-40 mins.

2nd way………..Pour chicken and veggie mixture drained into bottom of pie crust. Pour hot liquid cream mixture over it. Cover with top crust and seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.