Chicken Stew Or Chicken Pot Pie Filling Recipes

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

CHICKEN POT PIE STEW

Steps:

• In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.
• In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender.
• Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.
• In a small bowl whisk together evaporated milk and flour. Add milk mixture to soup mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in thyme, oregano, salt, and pepper. To serve, ladle soup into bowls and garnish with Pie Crust Leaves. Pie Crust Leaves
• Preheat oven to 400°F. Unroll pie crust onto a lightly floured surface. In a small bowl whisk egg product and water together. Lightly brush mixture over pie crust. Sprinkle pie crust with thyme.
• Using a 1- to 1 1/4-inch floured cutter, cut pie crust into leaves or desired shapes. Place pie crust shapes on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool completely on the baking sheet.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. 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 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CHICKEN STEW OR CHICKEN POT PIE FILLING

Steps:

• Cook chicken and set aside.
• Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
• Add milk until it becomes a thick sauce stirring constantly.
• Add 1 can of cream soup and 1/2 a can of milk.
• Make sure sauce is slightly thick.
• Put in frozen veggies, chicken and seasonings.
• Cook on low heat for about an hour.