Moms Chicken Pot Pie Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

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.

MOM'S CHICKEN POT PIES

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.

MOM'S CHICKEN POT PIE

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.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• In pan, melt butter on medium high.
• When melted, add flour to fully cover all of the butter on the bottom of the pan.
• Stir with a wisk and lower the temperature to med-low.
• It should start to have a cookie dough-like consistency.
• Constantly wisk so that the dough/sauce never browns or burns.
• Slowly add cream and stir with wisk.
• Add more and more cream, untill it has a creamy sauce consistency. When creamy, add shredded cheese slowly and wisk.
• In a seperate pan add the butter and chopped seasoning. Let it cook down into the butter.
• While waiting, cut up the chicken breasts and cook in a separate pan.
• In a pot, add can of condensed cream of chicken soup and seasoning mixture.
• Reduce it to a more liquid form, by adding chicken broth.
• Add the chicken, peas, and sour cream.
• Let it cook and simmer, but stirring all the time so the cheese does not burn.
• Precook the pie shell in a glass pie dish until it is firm - not brown.
• Pour in the contents of the pan into the warmed pie shell.
• If using a top, cut around glass pie dish and press with fingers. If not, just place in oven.
• Cut slits in the top for venting the pie.
• Cook for 30 minutes or until shell is light brown.