Old Fashioned Chicken Pie Recipes
OLD-FASHIONED CHICKEN POTPIE
Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 591 calories, Fat 38g fat (22g saturated fat), Cholesterol 141mg cholesterol, Sodium 860mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
OLD FASHIONED CHICKEN PIE
This pie can be made with either turkey or chicken. It combines a tangy crispy crust with tender meat and veggies and a flavorful sauce. This is my Mom's recipe, and she has been making it for 35 years.
Provided by Mom To Hayleigh
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F.
- For the filling: Cook the chicken and remove the meat from bones, or measure out the precooked chicken or turkey.
- Place the meat, the carrots and the peas in a buttered 9-inch by 13-inch pan.
- Mix the broth with the soup and bring to a boil.
- Pour the hot liquid over the meat.
- For the crust: Mix all ingredients until smooth, pour over the chicken and spread until the crust is about 1 inch from the sides of the pan.
- Bake the pie in the oven for 35-45 minutes, until crust is nicely browned.
Nutrition Facts : Calories 561.2, Fat 36.2, SaturatedFat 15.7, Cholesterol 134, Sodium 1383, Carbohydrate 28.8, Fiber 3.5, Sugar 6.4, Protein 29.4
OLD FASHIONED CHICKEN POT PIE
Make and share this Old Fashioned Chicken Pot Pie recipe from Food.com.
Provided by Olha7397
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter.
- Stir in flour, garlic, salt and pepper until blended.
- Gradually stir in water, milk and bouillon.
- Bring to a boil; boil and stir for 2 minutes.
- Remove from the heat.
- Stir in chicken and vegetables; set aside.
- For the pastry, combine flour and celery seed in a bowl.
- Cut in cream cheese and butter until crumbly.
- Work mixture by hand until dough forms a ball.
- On a lightly floured surface, roll two thirds of dough into 12 inch square.
- Transfer to an 8-inch square baking dish.
- Pour filling into crust.
- Roll remaining dough into a 9-inch square; place over filling.
- Trim, seal and flute edges.
- Cut slits in pastry.
- Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
- Yield: 6 servings.
- Country Woman.
Nutrition Facts : Calories 589.1, Fat 38.6, SaturatedFat 22.9, Cholesterol 134.6, Sodium 644, Carbohydrate 39.8, Fiber 2.8, Sugar 0.3, Protein 21.5
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
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