Nancys Chicken Pot Pie Recipes

FULLER'S CHICKEN POT PIE

Steps:

• Saute onion, celery, carrots& potatoes in margarine for 10 min.
• Add flour to sauted mixture, stirring well.
• Cook 1 min.
• stirring constantly.
• Combine broth, half&half, salt& pepper.
• Stir into veggie mixture.
• Cook over med.
• heat, stirring constantly, until thick& bubbly.
• Add chicken& stir well.
• Divide into 2 deep dish frozen pie crusts.
• Top with refrigerated crusts.
• Cut slits to vent Bake at 400 deg.
• for 40 to 50 min or until pastry is golden& filling is bubbly.
• IMPORTANT~ LET SIT 10 to i5 MIN BEFORE SLICING.

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.

NANCY'S CHICKEN POT PIE

Steps:

• Melt butter in saucepan over low heat. Add flour, stirring until smooth. Add chicken broth and half-and-half. Cook over medium heat, stirring constantly until thick and bubbly. Add salt & pepper. Add chicken, eggs, peas and carrots.
• Spoon mixture into pie crust. Top with other crust and trim. Cut slits into top of pastry.
• Bake at 375°F for 30-40 minutes.