Foolproof Chicken Pot Pie Recipes

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.

FOOLPROOF CHICKEN POT PIE

Steps:

• Pre-heat oven to 350.
• Place chicken thighs in bowl, cover with water and microwave for 20 minutes.
• Place one of the pie crust in bottom of square corning ware dish and then mix cream of mushroom and cream of broccoli together. Drain mixed veggies and stir them into soup mixture.
• Once chicken is done, drain water and slice into bite sized pieces. Add to mixture and then top with remaining pie crust. Poke holes in top of pie crust and place in oven.
• Allow to cook for 45 minutes or until golden brown.

FOOLPROOF CHICKEN POT PIE

Steps:

• Steam or boil your chicken Breasts and cut them into little bite sized pieces.
• Preheat the oven to 400degrees.
• Blanch your frozen vegetables and add mix it with your chicken. Pour in your 2 cans of soup and mix everything well, seasoning with salt and pepper if you desire.
• Meanwhile, roll out the puff pastry and using four medium sized disposable pie plates, cut out circles the size of the plates and set aside.
• Scoop your chicken and veggie mix into the little pie plates and top off with the puff pastry, crimping the edges to keep it steady and on the pie plates.
• Brush some egg wash onto the tops of the pastry and prick a few holes in it. Bake till puffed up and golden brown.

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.