Old Fashioned Chicken Pot Pie Recipes

OLD-FASHIONED CHICKEN POT PIE RECIPE

Steps:

• Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
• With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
• Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

OLD FASHIONED CHICKEN POT PIE

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.

OLD-FASHIONED CHICKEN POTPIE

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.

OLD FASHIONED CHICKEN POT PIE

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.

CLASSIC CHICKEN POT PIE

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.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Adjust oven racks to divide oven into thirds. Preheat oven
• to 425oF. Spray large baking sheet and an 8" square
• baking pan with nonstick cooking spray.
• To prepare topping, in small bowl, combine 3/4 cup of the
• flour, the baking powder, salt and baking soda; stir in
• buttermilk and margarine quickly (mixture will be lumpy).
• Turn dough out onto prepared baking sheet. Sprinkle
• fingertips with the remaining 1 teaspoon flour; pat dough
• into a 7 1/2" square. With sharp knife, score dough into 8
• squares. Bake in upper third of oven, 10 minutes, until
• lightly browned but not fully baked through. Remove
• topping from oven; set aside. Leave oven on.
• To prepare filling, in medium saucepan, melt margarine; add
• carrots, minced onion and celery. Cook over medium heat,
• stirring frequently, 3 minutes, until lightly browned. Add
• 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
• low; simmer until carrots are tender.
• In small bowl, with wire whisk, combine the remaining 1 cup
• broth, the milk and flour, blending until flour is dissolved;
• strain and add to carrot mixture. Stirring constantly,
• bring mixture to a boil over medium-high heat; reduce heat
• to low. Simmer 10 minutes, stirring frequently. Stir in
• chicken, baby onions, peas, lemon juice, mustard, salt,
• pepper, thyme, marjoram and sage.
• Transfer chicken mixture to prepared baking pan. Place
• topping over chicken mixture; bake in upper third of oven
• 15 minutes, until topping is golden brown and filling is
• bubbling.

CHICKEN POT PIE VIII

Steps:

• In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• Preheat oven to 400 degrees F (200 degrees C.)
• In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.