Creamed Chicken Pie Not The Same Old Way Oamc Recipes

OLD FASHIONED CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)

Steps:

• Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
• Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
• In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
• Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
• Add the veggies and chicken to the sauce.
• To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

OLD-FASHIONED CHICKEN POTPIE

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

CHICKEN CREAM PIE

Steps:

• In a stockpot, bring the chicken, water, onion, celery, carrot and 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60 minutes or until chicken is tender., Remove chicken and vegetables from broth. Set aside until cool enough to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge of plate. Set aside., Remove chicken from bones; discard skin and bones and cut chicken into cubes. Set aside. Chop the onion, celery and carrot. Strain broth and skim fat; set broth aside., In a small bowl, combine the flour, onion salt, celery salt, pepper and remaining salt. Add 1/2 cup broth; whisk until smooth. In a large saucepan, bring 3 cups of broth to a boil; whisk in the flour mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; add chicken and vegetables. Pour into crust., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. , Cover edges loosely with foil. Bake at 400° for 40-45 minutes or until golden brown and filling is bubbly. Let stand for 15 minutes before cutting.,

CHEESY CHICKEN AND RICE BAKE (OAMC)

Steps:

• Mix soup, water, rice, onion powder and black pepper in 2 qt shallow baking dish.
• Top with chicken.
• Sprinkle chicken with additional pepper.
• Cover and bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
• Uncover and sprinkle cheese over chicken and put back in oven long enough for cheese to melt.
• If you like you can add 2 cups of fresh, canned or frozen veggies into soup mixture before topping with chicken.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

NOT THE SAME OLD CHICKEN RECIPE

Steps:

• Place chicken in a greased 9 by 13 pan. Remove the skin for better flavor penetration optional. In a small bowl combine together mayonnaise, onion soup mix, dressing and preserves. Stir well and then spread over chicken. Cover with foil tightly or lid and place in a preheated 375 degree oven for 1 hour and 30 minutes. Serve with rice if desired.

CREAMED CHICKEN PIE- NOT THE SAME OLD WAY OAMC

Steps:

• In addition to the above, you'll need to choose a topping for your pies. I use seasoned stuffing cubes, biscuits or buttered bread crumbs depending on what I have in the house.
• Cook chicken in boiling water with the salt. Cool, cube and reserve 1 cup of the broth. Set aside.
• Preheat oven to 400.
• In a large skillet melt butter and saute broccoli, green pepper and mushrooms until starting to soften and they become tender.
• Remove from pan, set aside and add the flour. Cook until browned in the remaining butter. Add reserved broth, milk and pepper whisking to blend. Bring to boil and cook until thickened, about 2 more minutes.
• Add red peppers, paprika, veggies and chicken to the pan and stir gently until heated through. If you will be freezing both pies, you can just blend everything together and skip the heating process.
• Pour into pie crusts, add your topping choice and bake 45 minutes.
• When frozen, bake them at 350 for about 1hr 15 minutes. I freeze my pies with the topping in place.