Saturday, May 10, 2014
Chicken Pot Pie recipe easy chicken pot pie recipe
This recipe makes a great chicken pot pie, no preservatives (no need for them because this for long is in your fridge not to stick).
(9 Inch) deep dish frozen pie crusts, thawed
1 (15 Oz) can mixed vegetables, drained
2 Cups chicken breast, cooked and diced
1 (10.75 oz) can condensed cream of chicken soup
1/2 Cup milk
Directions
Oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour the mixture into the pie crusts. On the other crust and pop it in the Tin and on the top of the filled pie. Seal the edges and poke holes in the upper crust.
Bake for 30 minutes or until crust golden brown is.
= > chicken pie- recipe: chicken pot pie, Bisquick recipe
This classic Bisquick recipe have been around for ages. It is easy to make and it is a favorite for years to come.
1/3 Cup butter, melted
1/2 Cup of Bisquick
1/3 Cup onion, chopped
1 / 4 Teaspoon pepper
1 / 8 Teaspoon thyme
1 / 2 Cub chicken broth
2/3 Cup milk
1 3/4 Cup chicken
10 Oz pkg frozen peas and carrots.
Direction
Combine in a pot of butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. You bring back to the boil stirring continuously. Cook for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take Pan away from the heat.
Pour mixture into a 9-inch square baking dish. Make topping and set about pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 Cup of Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened
Directions
Mix all ingredients and form into a ball. Dough sheeting and put over Pot Pie mix.
= > best chicken pot pie recipe: cheesy home-made chicken pot pie recipe
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 Cups chicken broth
Chicken 1 Cup, boiled and shredded
3/4 Cup green peas
1/3 Cup celery, diced
1/3 Cup diced carrots
1 1/2 Cups cheddar cheese, shredded
2 Tablespoons cornstarch
1/4 Cup milk
2 (9 Inch) pie crusts
Directions
Oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring the mixture to the boil.
Mix the cornstarch with the milk and stir into the mix has. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
You stir a mixture the cheese in the filling and pouring all of you in a 9-inch pie crust. Set the second crust over the mixture and seal the edges. Cut slots in the top of the crust, vent. Place pie on a baking sheet and Bake 35-40 minutes, or until the crust is golden brown.
Mmmm... where you can find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and more!
[http://www.best-free-cooking-recipes.com]
Sunday, May 4, 2014
CHICKEN POT PIE
2 cups of cooked chicken (bite size pieces)
1 tablespoon butter
2 cups of broccoli (bite size)
2 cups of mushrooms (sliced)
2 cups of fresh green beans (bite size)
1/2 cup red bell pepper (cut small)
1/2 cup celery (sliced thinly)
1/2 cup onion (chopped finely)
4 tablespoons butter
3 tablespoons all purpose flour
2 heaping teaspoons chicken bullion granules
1/2 teaspoon black pepper
2 & 1/2 cups milk
When I make this recipe, I use boneless, skinless chicken thighs and cook them in the crockpot the night before (set on low & covered with chicken broth & salt and pepper). In the morning, I take the chicken out and cut it up and refrigerate it until time to make the pie (deli chicken works too).
In large frying pan, melt 1 tablespoon of butter and saute the broccoli, mushrooms, green beans and bell pepper just until they start to get tender and reduce in size (set aside).
In a medium size, heavy bottomed saucepan, melt 4 tablespoons of butter over medium high heat. Saute the onion and celery in the butter until they start to turn sweet and then add 3 tablespoons of all purpose flour, 1/2 teaspoon of black pepper and 2 heaping teaspoons of chicken bullion granules. Let this simmer gently (stirring) for about a minute (this will remove the flour taste), then add 2 & 1 /2 cups of milk and whisk like crazy to avoid lumps. Once mixed well, stir gently until this mixture boils and gets nice and thick (consistency of gravy).
To Assemble pie:
Divide pastry crust dough into 2 pieces (one piece should be about 2/3 of the dough and 2nd piece 1/3 of the dough). The recipe for the dough follows, or you can use ready made. Roll out the larger piece, into a 13" square and fit it into the bottom of a 9x9 baking dish. Lay diced, cooked chicken in the bottom of the crust then top with the sauteed veggies; pour the sauce over everything. Roll out the remaining dough and lay over the filling, pinching the edges. Cut steam vents in the pie and bake in preheated oven (at 425) for 35 minutes.
CRUST
2 cups all purpose flour
2/3 cup + 2 tablespoons butter flavored Crisco
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1 teaspoon onion powder
1 teaspoon celery seed
5 tablespoons cold water
Cut the Crisco into the dry ingredients until it is about the size of very small peas. Add the cold water and mix until everything is moist and the dough comes away from the side of the bowl cleanly. Cover with plastic wrap and let it rest while you saute the veggies. Roll dough out on lightly floured counter.
NOTE: Put a cookie sheet (that has an edge) under the pot pie as it cooks, just in case there is a spill-over.
Friday, April 25, 2014
MINI CHICKEN POT PIES
these.
They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.
1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste
In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.
Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy seems a little thick, just add a couple tablespoons more chicken broth.
Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.
NOTE: If you dont have a Texas size muffin pan, see note below.
NOTE: Ive tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).
Place the muffin pan on a cookie tray (in case youve filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.
NOTE: If you dont use chicken bullion, youll have to add a little salt to the sauce.
NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they dont work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.
NOTE: I dont think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but Ive never tried it).