Aunt Gladyss Chicken Pot Pie Recipes

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

AUNT SUSAN'S CHICKEN POT PIE

Steps:

• In a 12x7 casserole dish, layer crust, potatoes, chicken, veggies, sauce and top with crust.
• Cut slits in crust for steam to escape.
• Bake 325-350 degrees for 45 minutes to an hour, till bubbly.

THE PASTRY QUEEN'S ALL SOLD OUT CHICKEN POT PIE

Steps:

• To make the filling:.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
• While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
• To make the cream sauce:.
• Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
• To make the crust:.
• Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
• Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

AUNT GLADYS'S GOULASH

Steps:

• Put large pot of water on high to boil.
• While water is heating up, in a large skillet cook ground beef on medium high until browned. Add salt and pepper to taste while cooking. Drain if needed, dependent on fat content.
• When water is boiling add egg noodles to cook according to package.
• While noodles are boiling, add the two cans of soup, drained ca of corn, drained pimentos, and sour cream to the ground beef, stirring to prevent burning and decrease heat to medium low.
• Drain egg noodles and add to the ground beef mixture.
• Add salt and pepper to taste, and enjoy!

AUNT GLADYS' CHICKEN SPAGHETTI

Steps:

• Boil hen in seasoned salt and poultry seasoning. Allow to cool and remove from bone.
• Cook the spaghetti in the chicken broth leftoever from boiling the hen.
• Saute the onion, celery and bell pepper in the stick of butter until tender.
• Add the tomato sauce and then the soup to the onion mixture.
• In a large casserole dish, layer the chicken, then the spaghetti over the chicken.
• Pour the entire sauce mixture over the spaghetti.
• Sprinkle with cheese and bake for 20 minutes at 350 degrees.

AUNT GLADYS'S CHICKEN POT PIE

Steps:

• Place 1/2 chicken and 1/2 broth in bottom of 13x9x2 baking dish. Slice and spread over chicken the 3 boiled eggs, 1/2 of the butter, salt and pepper, and sprinkle about 2 tsp flour over the top, then top with one pie crust. Bake in 350 degree oven until crust browns (about 15 min). Place remainder of chicken and liquid over browned crust and repeat as with the bottom layer, then place top crust on pie. Cut 3 slits into top crust and seal around the edges well. Bake @ 350 until brown.