GRAM'S CHICKEN POT PIE
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Provided by Jill
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 6
Number Of Ingredients 6
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!
Nutrition Facts : Calories 798.2 calories, Carbohydrate 40 g, Cholesterol 141.9 mg, Fat 51.6 g, Fiber 2.6 g, Protein 41.1 g, SaturatedFat 15.3 g, Sodium 911.2 mg, Sugar 5.9 g
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
GRAM'S CHICKEN POT PIE UPDATED
Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 25 g
GRANDMA'S CHICKEN POT PIE
88
Categories Chicken Vegetables Pies Cheese Beans and Grains Broccoli Poultry
Time 1h
Yield 1
Number Of Ingredients 16
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.
Nutrition Facts :
CLASSIC POT PIE
Hearty and comforting pot pie with the perfect crust every time.
Provided by Sarah Peterson
Time 1h10m
Yield 4-6
Number Of Ingredients 10
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 EASY CHICKEN POT PIE RECIPE
Grandma knew what she was doing with this recipe. It's easy, quick, delicious, and you can make it almost completely from your pantry!
Provided by Jordan Page
Categories Main Course
Time 45m
Number Of Ingredients 7
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.
GRANDMA'S POTPIE
My husband and father-in-law are both picky eaters, but they do enjoy this savory meat pie with flaky golden crust. The recipe is from my husband's grandmother.-Annette Wheatley, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
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