Nancys Chicken Pot Pie Recipes

NANNY'S CHICKEN POT PIE

Steps:

• Cube or shred cooked chicken and place in bowl.
• If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
• Boil chicken over med heat 15-20 minutes until chicken is cooked through
• Drain water from chicken, let cool and then cube chicken and place in separate bowl.
• Preheat oven to 425.
• In a sauce pan over medium heat sauté onions in butter and cook until translucent.
• Add carrots, celery, and broccoli to the pan and sauté 2-3 minutes more.
• Add the flour stir and cook for a minute
• Gradually add in the chicken stock and the wine if using it.
• Add the parsley, sage, bay leaf, salt and pepper.
• Bring to a boil, stirring continuously and simmer until thickened.
• Turn to med-low heat
• Stir in the milk and heat without boiling for 2 minutes.
• Remove the bay leaf.
• Mix in the chicken and peas.
• Pour mixture into the pie pastry.
• Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
• Make a slits on the top of pie crust to allow steam to escape.
• Beat egg and brush the pastry with it.
• Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
• Remove from oven and allow 10 minutes to cool.
• Slice and serve alone or with yummy mashed potatoes for a real treat!

PORKY POT PIE WITH CHEESY DROP BISCUITS

Steps:

• For the pot pie: Sprinkle the pork with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove to a plate and set aside.
• To the Dutch oven--with the brown bits still in the pot--add the onions, garlic and oregano; cook, stirring, until fragrant, 2 to 3 minutes. Stir in the flour until completely combined into a roux. Pour in the cognac and simmer until reduced by half. Add the chicken broth and cream, and stir to combine. Add the browned pork. Bring to a simmer, partially cover the pot, and braise over medium heat until the pork is just fork tender, 1 1/2 hours. Stir in the kale, carrots and potatoes, cover, and cook over medium-low heat for another 15 minutes.
• For the biscuit topping: Preheat the oven to 400 degrees F.
• In a large bowl, whisk to combine the flour, cornmeal, baking powder and sugar. Add the milk and the egg, stirring until just combined. Stir in the Monterey Jack and the melted butter; stir until a batter consistency is reached.
• Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered with biscuit balls. Brush the tops of the biscuits with milk.
• Bake until the biscuit topping is golden and cooked through, 15 minutes.

NANCY'S CHICKEN POT PIE

Steps:

• Melt butter in saucepan over low heat. Add flour, stirring until smooth. Add chicken broth and half-and-half. Cook over medium heat, stirring constantly until thick and bubbly. Add salt & pepper. Add chicken, eggs, peas and carrots.
• Spoon mixture into pie crust. Top with other crust and trim. Cut slits into top of pastry.
• Bake at 375°F for 30-40 minutes.

BEST HOMEMADE CHICKEN POT PIE

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.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

CHASEN'S CHICKEN POT PIE (A DISH FIT FOR A QUEEN)

Steps:

• Place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
• Cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
• Remove chicken and cool.
• Strain broth and set aside to use in Chicken Cream Sauce.
• CHICKEN CREAM SAUCE:.
• Melt the butter in a medium saucepan and stir in the flour.
• Stir in the broth and cream all at once.
• Cook and stir until the mixture comes to a boil.
• Reduce heat, simmer 2 minutes more.
• Mix in lemon juice, Worcestershire sauce, salt and pepper to taste.
• Remove from heat.
• POT PIE:.
• Preheat oven to 425 degrees F.
• Discard bones and cut chicken into medium size pieces.
• Place chicken pieces evenly in a bake-and-serve dish.
• Sprinkle with quartered carrots, peas, potatoes and pearl onions.
• Pour the Chicken Cream Sauce evenly over filling.
• Crust will be used on top of pie only.
• Place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
• Cut a few slits in the pastry to allow for steam to escape.
• Beat together egg yolk and water; brush mixture on crust.
• Bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
• Let stand 5 minutes before serving.