Hearty Chicken Pot Pie Sallye Recipes

HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
• Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
• Bake 30 minutes or until golden brown.

GLUTEN-FREE HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
• In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
• Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

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.

HEARTY CHICKEN POT PIE (SALLYE)

Steps:

• NOTE: To make this dish, I use a 9" square x 3" deep Corningware casserole dish. It is the perfect size to make one large pie.
• ALTERNATES: ** You can substitute rotisserie chicken with skin and bones removed and cut into bite size pieces ***NOTE: You can substitute store bought pie crusts found in dairy case; buy two packages (4 shells). This recipe is generous enough to make two pies if you are using prepackaged pie shells.
• Prepare pie dough according to directions (recipe link below) or use thawed store bought crusts found in dairy case. Place one crust into 9" x 9" baking dish and gently press crust on the bottom and up the sides of dish and set aside Set other crust aside for placing on top of pie
• Saute chicken for about 5 minutes on each side in 1/2 cup water or broth and 1/4 cup wine. Remove chicken from water to cutting board, and cut into bite size pieces. Set aside. NOTE: TO SPEED UP THE PROCESS, YOU CAN DICE PARTIALLY FROZEN CHICKEN BEFORE COOKING
• Preheat oven to 375º
• Clean and cut celery ribs into 1-2" lengths Peel and quarter onion Place celery and onion in food processor and pulse until diced. Cut potatoes into bite size cubes and place in microwave safe bowl. Add onions and celery to potatoes. Put 2 tablespoons water in bowl, cover with paper towel or paper plate and microwave for 5 minutes
• Place both soups, broth or water, milk, poultry seasoning. in heavy saucepan and cook over medium heat until a smooth texture. Stir with wooden spoon while cooking to avoid sticking. Add potato, onion & celery mixture, salt, pepper, garlic powder and mixed vegetables to soup; stir together until well mixed.
• Add diced chicken to the soup mixture and stir with wooden spoon until well blended.
• Pour soup mixture over pie crust and level out. Gently place the other crust over the mixture, stretching it to completely cover the mixture. Pinch to other pie crust and crimp the edges around the dish top. Cut 4 slits into crust to allow steam to escape.
• Place in preheated oven and bake for 35-45 minutes until mixture is bubbly and crust is a golden brown. Remove from oven and let set for 5-10 minutes until mixture is thickened.
• Here is pie crust recipe https://www.justapinch.com/recipes/dessert/dessert-pie/mothers-magic-pie-crust-sallye.html

HEARTY CHICKEN POT PIE

Steps:

• Making the crust:.
• In a large bowl, combine flour and salt.
• Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
• Beat together 1 egg and water.
• Add to flour mixture; mix until a soft dough forms.
• Shape into a disk and wrap in plastic wrap; chill for 1 hour.
• Making the filling:.
• Preheat oven to 400 degrees.
• In a large skillet, melt butter over medium heat; add onion and thyme.
• Saute for 5 minutes.
• Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
• Whisk until thick.
• Add carrots, peas and chicken to cream mixture; mix well.
• Pour into a 6 inch deep-dish pie pan.
• On a lightly floured surface, roll out dough into a 12 inch circle.
• Place on top of filling; trim excess dough.
• Flute edges of pie.
• Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
• Lightly beat remaining egg.
• Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.

HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 400 degrees F.
• Mix veggies, chicken, soup, mushrooms and onion in ungreased caserole (2 quart).
• Stir in remaining ingredients in small bowl with fork until blended.
• Pour into casserole and bake 30-40 minutes or until golden brown.