How To make Chicken Pot Pie2
3 3 1/2 pounds broiler-fryer
cut up
2 quarts water
1 teaspoon salt
1 cup peeled :
cubed potato
1/2 cup scraped chopped carrot
1/2 cup cut fresh or frozen green beans :
cut into 1-inch
-- pieces 1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen english peas or butter
-- beans 1 tablespoon chopped fresh parsley
1/2 teaspoon rubbed sage
3/4 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.
Skin and bone chicken; cut chicken into bite-size pieces. Set aside.
Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat.
Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.
Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.
Bake at 400 degrees for 15 to 20 minutes or until golden.
Serve immediately.
Naomi Bawell
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/10/98
How To make Chicken Pot Pie2's Videos
EASY Chicken Pot Pie | Simply Mamá Cooks #subscribe
Today I am making an easy chicken biscuit bake dinner. I will be diving into my fridge, using what I have, and making an easy chicken bake. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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⭐️ EASY Broccoli Cheese Rice Casserole
⭐️ Chicken And Biscuits From Scratch
INGREDIENTS
2 Tbsp unsalted butter
1 1/2 lbs cooked chicken
1/2 small onion diced
10.5 oz can cream of chicken condensed soup
8 oz sour cream
1 1/4 cup of water
2 ears of fresh corn
1 1/2 cup frozen peas and carrots
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
1 cup shredded cheese
can of 8 large biscuits
9x13 baking dish
MUSIC
Courtesy of
How To Make Chicken Pot Pie With Biscuits
Chicken Biscuits Bake EASY
Best chicken pot pie recipe!
This is Brandon’s FAVORITE meal! He could eat it every day and not get tired of it. This is so simple, yet delicious!
Chicken Pot Pie
2 cans (10 3/4 oz.) Cream of Potato soup
1 (16oz.) can veg-all mixed vegetables, drained
2 cups cooked, cubed chicken
1/3 cup of milk
1/2 tsp salt
1/2 tsp pepper
1 egg, slightly beaten (optional)
2 - 9 inch pie crust
Put one of the pie crust into the bottom of a pie plate.
Combine the first 6 ingredients.
Spoon into the pie crust.
Cover with second pie crust.
Crimp the edges to seal.
Slit top crust to vent.
Brush with egg if desired.
Bake at 375 degrees for about 40 minutes.
You can cover the edge of the crust
with strips of foil if it starts to get too brown
before the pie is done.
Cool for 10 minutes.
An Easy, Delicious Chicken Pot Pie, and Apple Cobbler for 2!
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
pot pie for 2
crust
2 cups all purpose flour
1 t. Salt
1 stick cold butter
4 to 6 T. cold water
filling
1 T.oil
1/4 cup chopped onion
1 minced garlic clove
1 large chicken breast, cooked, chopped
2 T. flour
2 cups broth
1 T. milk
12 oz. mixed vegetables
1 potato, cooked, cubed
1 carrot cooked, cubed
salt, pepper, thyme
prebake bottom crust just a few minutes
400 about 20 minutes or till brown on top
apple Cobbler ????
1 pint apple pie filling
left over crust, little butter
small baking container
bake 375 till golden brown
YouTube Studio music ???? non copyright music ????
Canon D major
Kevin Maclead
Life of Riley
Kevin Macleod
Layered Chicken Pot Pie
Have you ever seen such a beautiful pot pie?
2/3 stick butter, melted
2 eggs
1 tbsp salt
4 1/4 cup plain flour
1 egg, for egg wash
Bechamel:
1/2 stick butter
1/2 cup flour
1 cup chicken stock
1/4 tsp salt
3 2/3 oz cream
Vegetable layer:
1 large onion, finely diced
2 sticks celery, finely diced
1 tbsp oil
Salt and pepper
3 large carrots, peeled and chopped into 2 centimeter
chunks or slices
1 1/3 cups frozen peas
Chicken and mushroom layer:
3 chicken breasts, shredded or chopped
2 2/3 cups mushrooms, sauteed and cooled
INSTRUCTIONS
Make the pastry: Put the buttermilk, melted butter, eggs and salt into a large mixing bowl and whisk together. Add the flour and mix well, then turn out onto the worktop and knead for a few minutes before wrapping in cling film and putting it in the fridge for at least 30 minutes.
Make the bechamel: Melt the butter in a saucepan. Add the flour and whisk for a few minutes to cook the flour. Add the stock gradually, whisking constantly to avoid lumps, then add the salt and cream. Cook for a few minutes, stirring constantly until thickened. Then take it off the heat and leave to cool.
Prepare the vegetables: Saute the onion and celery in one tablespoon of oil, until soft and golden brown. Switch off the heat and stir in the peas. Boil the carrots until al dente, then drain and mix with the other vegetables. Add a few tablespoons of bechamel to the vegetables - just enough to bind them together, then leave to cool completely.
Mix the chicken and mushrooms. Add the remaining bechamel and mix well, then leave to cool completely.
Assemble the pie: Cut off one-third of the pastry and roll it out to a 10 inch circle. Lay it on a flat baking sheet. Put 2/3 of the chicken mixture into the middle of the pastry and shape into a flat circle, leaving 5 centimeters around the edge. Then add 2/3 of the vegetable layer, flatten the top and smooth the edges. Repeat one more layer of each flavor, ending up with a tall, smooth mound.
Roll the remaining pastry out into a 15 inch circle, and cover the pie fillings with it. Seal the pastry together with your fingers around the bottom, then trim so there is just a 1 centimeter lip all around. Press around this lip with a fork, then carefully tuck it underneath the pie, using a small palette knife to help. Cut a 3 centimeter steam hole in the top of the pie, then mIx the egg and water together then glaze the whole pie.
Roll out the excess pastry and cut out leaves to decorate. Create a small plait to encircle the steam hole. Stick the pastry leaves around the bottom edge of the pie and secure the plait on top around the steam hole. Put the pie into the fridge to chill for one hour.
Preheat the oven to 400F. Cook the pie for 40 minutes, turning it around halfway through to help it brown evenly. Then let it rest for 15 minutes before serving. Thanks for watching! Don't forget to subscribe for more videos!
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How to Make a CHICKEN POT PIE With Cream Of Chicken Soup | Quick Version
Today I'm going to show you how I make my Simple Chicken Pot Pie. Grab your ingredients and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 - 9 Inch Frozen Deep Dish Pie Shell (THAW BEFORE ADDING INGREDIENTS)
• 1 - 9 Inch Pillsbury Refrigerated Pie Crusts (FOR TOP OF PIE) (Any Brand will work)
• 1 1/2 - 12.5oz Cans Chunky Chicken (DRAINED) You could also use Rotisserie Chicken if Desired
• 2 - Cups Mixed Vegetables (DRAINED) Any Brand Will Work
• 1 1/2 - Cups Condensed Cream of Chicken Soup
• 1/2 - Teaspoon of Pepper
• 4 - Teaspoons butter
Instructions:
• Preheat oven to 375 degrees
• Mix chicken, vegetables, cream of chicken soup & pepper in a medium mixing bowl
• Add mixed ingredients to thawed pie shell
• Add butter to top of pie mixture
• Add Pillsbury pie crust to top of pie
• Mash pie shells together with a fork
• Remove access pie crust from sides of pie
• Cut slits on top of pot pie to vent steam while baking
• Bake at 375 degrees until top is brown & heated thoroughly (Approximately 45-60 minutes - depending on your oven)
• Serve immediately or until you're ready to eat
ENJOY!
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