MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
- Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
- Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
- Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
- Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
MOM'S CREAMY CHICKEN PIE, 1940'S RECIPE
I know that there are a bunch of recipes for chicken pot pie, but I found no other exactly like this on here. Mom always started with fresh vegetables, (no frozen or canned) and a home-made creamy sauce (no canned soups, etc.). Once you try this, you will never make another recipe... guaranteed. Because nothing matches "from...
Provided by Family Favorites
Categories Savory Pies
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Cook vegetables in a large pan in butter until tender. Add flour to vegetables, cooking flour for a minute or so. Add milk or half and half and broth gradually to pan. Continue to cook on med/low until it starts to thicken and get bubbly. Remove from heat. Add garlic powder, salt, pepper and cubed chicken.
- 2. Place bottom crust in deep pie plate. Pour in filling. Lattice cut remaining pie crust, if desired, or use solid top crust. Cut slits in top crust. Bake for 45 minutes at 350 degrees or until it starts to bubble from the top. Cover with a loosely fitting foil tent half way through to prevent crust from getting too brown.
- 3. Allow to cool slightly before serving.
- 4. Photo By: belachan2.blogspot.com Recipe is our family's.
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM'S CHICKEN POT PIE
Slightly varying from any other pot pie I've seen on here. I like my mom's hope you will too. Mom makes hers in a 9x9" baking dish, but you can use a regular 9" round pie shell just the same.
Provided by JillQH
Categories Savory Pies
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Mix veg-all, extra vegetable, cream of chicken, and chicken.
- Put mixture into pie shell.
- Dot mixture with pea-sized dots of margarine.
- Cover with 2nd pie shell, cut holes in for steam release.
- Bake until crust is brown, approximately 30 minutes.
Nutrition Facts : Calories 408.1, Fat 22.3, SaturatedFat 5.5, Cholesterol 22.1, Sodium 778.2, Carbohydrate 36.9, Fiber 5.9, Sugar 5.2, Protein 15
MOM'S CHICKEN POT PIES
This is the only chicken pot pie I will eat - Mom's recipe, the best ever, my favorite dish from childhood (it is fun to eat the little pies).
Provided by larchie
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken or cook in a pressure cooker. I use a pressure cooker and use the water from it as the chicken broth. You could also cook in a microwave and use canned broth.
- Chop the chicken. In a bowl mix all ingredients except bread crumbs and grated cheese.
- Fill uncooked tart shells with chicken mixture. Combine some bread crumbs and cheese; sprinkle on top of the pot pies.
- Place on baking sheet and cook in 350 degree oven about 30 minutes or until the pie shells are brown. You can also make this in a regular pie shell.
Nutrition Facts : Calories 1000.5, Fat 63.2, SaturatedFat 15.5, Cholesterol 64.5, Sodium 1747.8, Carbohydrate 71.2, Fiber 2.2, Sugar 5.3, Protein 36.4
More about "moms chicken pie recipes"
MOM'S CHICKEN POT PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (7)Total Time 55 minsCategory Main DishCalories 356 per serving
- Add carrots and celery to a medium saucepan. Fill with water and bring to a boil over high heat. Reduce the heat to medium and simmer 8 minutes. Add in peas and continue simmering for another 2 minutes. Drain.
- Meanwhile, in another saucepan, melt butter over medium heat. Saute the onion in the melted butter for about 5 minutes until softened. Add in the flour and stir until well combined. Whisk in chicken broth and cook over medium heat until thickened, about 5 minutes.
- Add the vegetable mixture to the sauce along with cooked, diced chicken. Season with salt and pepper.
- Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
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