Grandma Chicken Pot Pie 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!

GRANDMA CARLSON'S TURKEY POT PIE

Steps:

• In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
• Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
• Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

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.

GRANDMA'S POTPIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in onion powder and salt. Transfer to a greased 9-in. square baking dish. Top with potatoes and vegetables. , Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over vegetables. , For crust, in a small bowl, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until a soft dough forms. , On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with melted butter. Bake at 350° for 45 minutes or until golden brown.

NOT YOUR GRANDMA'S CHICKEN POT PIE RECIPE

Steps:

• Prepare Filling In a large skillet, melt butter over low heat. Add mushrooms and sauté until mushrooms are brown and all liquid is gone. Add wine and reduce liquid. Combine mushrooms and chicken breast cubes. Add bell peppers. Preheat oven to 400.
• In a large skillet, melt butter over low heat. Add mushrooms and sauté until mushrooms are brown and all liquid is gone. Add wine and reduce liquid. Combine mushrooms and chicken breast cubes. Add bell peppers. Preheat oven to 400.
• Prepare Sauce In a saucepan, whisk together cream, flour paprika, salt, and pepper. Cook over low heat until thick. Add chicken broth. Pour sauce over chicken cube mixture.
• In a saucepan, whisk together cream, flour paprika, salt, and pepper. Cook over low heat until thick. Add chicken broth. Pour sauce over chicken cube mixture.
• Prepare Pastry Crust Spoon chicken into oven-safe ramekins and top with vented crust. Brush crust with beaten egg and bake 20 to 25 minutes, until crust is browned.
• Spoon chicken into oven-safe ramekins and top with vented crust. Brush crust with beaten egg and bake 20 to 25 minutes, until crust is browned.

GRANDMA'S EASY CHICKEN POT PIE RECIPE

Steps:

• Preheat the oven to 400°F.
• Grease a 9-inch pie plate or baking dish.
• In a medium bowl, mix veggies, chicken, and soup.
• Add seasonings to taste.
• Pour veggie mixture into greased dish.
• Stir remaining ingredients together until well blended to make the topping. (Add more milk as needed until it's a spreadable, but not runny, consistency!)
• Spread topping on top of the veggie mixture.
• Bake for 30 minutes or until golden brown.

CLASSIC POT PIE

Steps:

• Preheat oven to 425 degrees.
• Prepare crusts for two-crust pie, using a nine-inch pie pan or four smaller, individual-size pie tins.
• In medium saucepan, melt butter over medium heat, add onion and cook two minutes or until onions are tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; stirring constantly until bubbly and thickened.
• Add chicken and vegetables; remove from heat.
• Spoon into crust-lined pan; top with second crust. Flute edges and cut slits in several places.
• Bake at 425 degrees for approximately 30-40 minutes or until golden brown.
• Let stand five minutes before serving.

GRANDMA'S CHICKEN POT PIE

Steps:

• Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc. Cook vegetables until tender and set aside. In a large sauce pan, heat oil; add flour. Stir constantly for two minutes. Dissolve cubes in hot water. Add with milk to oil and flour mixture. Add seasoniongs, cook until thick. Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of crispy croutons: butter both sides of 4 slices of bread. Sprinkle with garlic powder and Parmesan cheese, cube. Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie. Traditional pie crust Bake at 400℉ (200℃) for 20 to 30 minutes until filling is bubbly and crust is golden.

GRANDMA STAR'S POT PIE (CHICKEN & DUMPLINGS)

Steps:

• Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
• Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
• Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
• Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
• Cut butter into flour mixture using two knives or a pastry blender.
• Add milk 1 tablespoons at a time until a dough forms.
• Turn dough out onto a floured surface and knead lightly just until smooth.
• Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
• Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
• To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
• Return Dutch oven to the stove. Bring broth to a boil.
• Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
• Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
• Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
• *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!