Carol Bergers Coach House Stewed Chicken Pot Pie Recipes

CHICKEN STEW OR CHICKEN POT PIE FILLING

Chicken Stew or Chicken Pot Pie Filling image

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.

Provided by Leanne

Categories Savory Pies

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour

Steps:

Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings.
Cook on low heat for about an hour.

Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2

CAROL BERGER'S COACH HOUSE STEWED CHICKEN POT PIE

Carol Berger's Coach House Stewed Chicken Pot Pie image

This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make.

Provided by Pioneer

Categories Savory Pies

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 lb) stewing chicken
3 carrots, large, cut in pieces
12 small onions
2 (8 ounce) cans whole mushrooms, drained
salt & pepper
3/4 cup butter
2/3 cup flour
2 (15 ounce) cans peas, drained
3 tablespoons dried parsley
1 pie crust (large enough to cover casserole dish, overhange of 1-inch all round)

Steps:

Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
Remove chicken, remove skin from the chicken and de-bone.
Save 4 cups broth, remove fat.
Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
Remove veggies, set aside.
Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
When it bubbles and has thickened, add salt & pepper.
Pour 1/2 the sauce in a casserole dish.
Add mushrooms and arrange the chicken, add veggies, parsley and peas.
Pour in remaining sauce.
Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
Bake 400f oven for 45 minutes.

SLOW COOKER CHICKEN POT PIE STEW

Slow Cooker Chicken Pot Pie Stew image

This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Provided by GourmetSoy

Categories Chicken Stew

Time 6h20m

Yield 16

Number Of Ingredients 10

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Steps:

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g

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