Grams Chicken Pot Pie Updated Recipes

GRAM'S CHICKEN POT PIE

Steps:

• In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
• Preheat oven to 400 degrees F (200 degrees C).
• Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
• Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

GRAM'S CHICKEN POT PIE UPDATED

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

LIGHT CHICKEN POTPIE

Steps:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
• Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

MODERN CHICKEN POTPIE

Steps:

• Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
• In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
• In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
• Heat oven to 400 degrees.
• Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
• Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
• Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

GRAM'S CHICKEN POT PIE UPDATED

Steps:

• Heat oven to 400 degrees F.
• Cook and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
• Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

UPDATED CHICKEN POT PIE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through.
• Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted.
• Spoon into a greased 8x8 baking dish.
• Preheat the oven to 400 degrees F.
• Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture).
• Brush the top of the pastry with an egg.
• Cut several slits in the pastry to permit steam to escape.
• Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.

CHICKEN PIE WITH PUFF PASTRY

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown.