MELT IN YOUR MOUTH CHICKEN PAN PIE
I got this recipe several years ago from a church cookbook and I have made it so many times. My family loves it. It can be made up and refrigerated over night, then just pop it in the oven the next day. Serve with a salad and your meal is complete.
Provided by MEMAJO
Categories Whole Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
- For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.
Nutrition Facts : Calories 740.6, Fat 45.8, SaturatedFat 12.6, Cholesterol 175.7, Sodium 1652.4, Carbohydrate 28.5, Fiber 2.9, Sugar 4.3, Protein 50.5
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
MELT IN YOUR MOUTH CHICKEN PIE
Sooooo easy and sooooo good!
Provided by C. Moore
Categories Chicken Pie
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
- Bring soup and broth to a boil and pour over the chicken and eggs.
- In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 723 calories, Carbohydrate 25.5 g, Cholesterol 275.3 mg, Fat 45.6 g, Fiber 0.7 g, Protein 50.1 g, SaturatedFat 19.4 g, Sodium 1049.7 mg, Sugar 3 g
MELT IN YOUR MOUTH CHICKEN POT PIE
This recipe is super easy, but tastes like you spent a lot of time on it. Hubby loves it and anyone who tries it always wants the recipe.
Provided by cnpick05
Categories Pot Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cook veggie mix in microwave.
- Put one of the pie crusts in the bottom of a 2 quart casserole dish and brush with egg white or milk and bake for 8 to 10 minutes.
- Saute veggie mix in butter for 10 minutes.
- Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly
- Add potatoes.
- Combine broth and half-and-half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into casserole dish and top with other pie shell.
- Cut slits to allow steam to escape.
- Bake for 30 to 40 minutes, or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 695.4, Fat 41.7, SaturatedFat 12.2, Cholesterol 76.8, Sodium 1118.9, Carbohydrate 49.9, Fiber 4.1, Sugar 1, Protein 29.3
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