How To make Chicken Potpies
pastry for double crust pie 1 package frozen peas & carrots (10 oz)
1/2 cup onion
chopped
1/2 cup fresh mushrooms :
chopped
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked chicken or turkey :
cubed
1/4 cup snipped parsley
1/4 cup pimiento -- chopped
Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7 1/2 X 2" baking dish).
Roll pastry into a 15 X 10" rectangle. Cut into six 5" circles and place atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9" rectangle. Place over the 12 X 7 1/2 X 2" baking dish). Flute edges of pastry and cut slits in the top for steam to excape. Bake in a 450F degree oven for 12-15 minutes or till pastry is golden brown.
Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1 package (6) refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in casseroles or baking dish. Bake in a 400F degree oven about 15 minutes or till biscuits are golden.
How To make Chicken Potpies's Videos
Love & Best Dishes: Hurry Up Chicken Pot Pie Recipe
Hurry Up Chicken Pot Pie Recipe - Paula makes a quick and easy chicken pot pie recipe with a biscuit topping that is kid-friendly and makes for a quick family meal recipe.
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How To Make Chicken Pot Pie - Homemade Pot Pie Recipe #MrMakeItHappen #PotPie #ComfortFood
It's the day after Thanksgiving and hopefully we have a fridge full of leftovers. If you're like me though, you get tired of leftover turkey and chicken really quickly lol. Here is a fantastic way to repurpose some of your Thanksgiving leftovers. But of course, you don't need to wait until the holidays to make this recipe - this one is great all year! Enjoy.
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Shopping List:
1 diced yellow onion
1 cup diced celery
1 cup peeled and diced carrots
1 cup frozen peas
1 cup diced bella mushrooms
6 tbsp butter
1/3 cup flour
2 cups chicken stock
1/2 cup heavy cream
1 tbsp better than bouillon chicken base
1 tsp each Worcestershire sauce and Soy Sauce
1 egg or 2 tbsp melted butter (to brush pie crust)
1 tbsp garlic paste
2 premade pie crusts
salt, pepper, cayenne, italian seasoning (season to taste)
Directions:
Preheat oven to 425 degrees. Prep veggies
You can use leftover turkey or roasted chicken - or just purchase a rotisserie chicken. Remove meat from skin and chop into bite sized pieces.
Add 6 tbsp butter to dutch oven or soup pot and melt. Add 1 tbsp chicken base and then add carrots. Cook carrots for 4-5 minutes to give them a head start. Next, add remaining veggies (except the peas, save them for last). Cook for 5-6 minutes or until the veggies start to become tender.
Next, add flour and stir constantly. Cook 2-3 minutes to remove raw flour taste. Add chicken stock and bring to a boil and then reduce to a simmer. Add heavy cream and simmer. Should become thick gravy consistency. Season to taste!
Next, add in chicken or turkey and frozen peas. Stir to combine. Ensure mixture is seasoned to your preference and set aside to cool a bit.
Prep your store bought pie crust per package instructions. (allow to sit out on the counter for about 15 minutes before using). Dust your counter or cutting board with a little flour and then add your pie crust. Roll with rolling pin until even. Add your pie crust to your pie pan or casserole dish - forming to the sides of the dish.
Add your pot pie filling and then add your second pie crust to the top. Tuck the top crust behind the bottom crust and pinch/crimp the edges.
Cut a 4-5 slits into the middle gently to allow steam to release while cooking. Brush the top crust with the beaten egg so that it browns nicely. Bake for 30-40 minutes or until golden brown. Rest for 15 minutes before serving.
Chicken Pot Pie Casserole Recipe | Pillsbury
Not sure what's for dinner tonight? Why not try this Chicken Pot Pie Casserole recipe from Pillsbury?! Prepped and ready to bake in less than 30 minutes, it's an easy weeknight dinner the whole family will love!
Try this chicken bake dinner recipe tonight!
Grands! Mini Chicken Pot Pies | Pillsbury Recipe
Four ingredients is all you need (yes, really!) to make these fun and filling mini chicken pot pies. Thanks to Pillsbury™ Grands!™ Flaky Layers biscuits, these pies are both delicious and easy to make.
Grands! Mini Chicken Pot Pies recipe:
ALL ABOUT THAT FILLING! | Chicken Pot Pie Recipe
Looking for a dish that LOOKS like you spent all day in the kitchen but actually took no time at all? Look no further than my fool-proof chicken pot pie!
RECIPE:
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THE BEST CHICKEN PIE RECIPE| HOW TO MAKE CHICKEN PIE | SISI JEMIMAH
THE BEST HOMEMADE CHICKEN PIE | HOW TO MAKE CHICKEN PIE
#chickenpie #chickenpierecipe #homemadechickenpie
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Similar Cut and Seal Product link:
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Recipe makes 12.
Dough Ingredients:
500 Grams (4cups)Plain Flour
250 Grams (1 cup) Butter or Margarine
1/2 Cup Milk or Water
1/2 tsp Salt
Filling ingredients:
300 Grams Minced Chicken OR
500 Grams Chicken With Bones
3 Medium Carrots Chopped
2 Irish Potatoes Chopped
1 Medium Onion Chopped
1 cup Chicken Stock
2 Heaped Tablespoons Cornflour/plain flour
1 Teaspoon Thyme
1 Tablespoon Garlic Powder
I Tablespoon Chicken Seasoning of your choice
Salt to Taste
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