Lauras Chicken Pot Pie Recipes

TUSCAN CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
• Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
• Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
• Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
• Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

LAURA'S CHICKEN POT PIE

Steps:

• Place chicken in crockpot.
• Cover with condensed mushroom soup. (Do not add liquid.).
• Stir to coat chicken. Cook for 3 to 4 hours or until done.
• Cut or shred chicken to desired size.
• Keep in fridge until ready to add to pie filling.
• For crust, combine flour and salt.
• Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
• Beat together egg and ice water.
• Add to flour, and mix until a soft dough forms.
• Flatten dough on plastic wrap to fit your pan.
• Chill for an hour.
• Preheat oven to 375°F.
• Heat vegetables and margarine over medium heat.
• Stir in gravy mix and flour.
• Add water and cook until slightly thickened.
• Stir in chicken mixture.
• Pour filling into 9 inch square pan.
• Cover with crust.
• Make a few slits in crust.
• Bake for about 30 minutes or until crust is golden brown.