Nancys Chicken Pot Pie Recipes

NANNY'S CHICKEN POT PIE

Steps:

• Cube or shred cooked chicken and place in bowl.
• If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
• Boil chicken over med heat 15-20 minutes until chicken is cooked through
• Drain water from chicken, let cool and then cube chicken and place in separate bowl.
• Preheat oven to 425.
• In a sauce pan over medium heat sauté onions in butter and cook until translucent.
• Add carrots, celery, and broccoli to the pan and sauté 2-3 minutes more.
• Add the flour stir and cook for a minute
• Gradually add in the chicken stock and the wine if using it.
• Add the parsley, sage, bay leaf, salt and pepper.
• Bring to a boil, stirring continuously and simmer until thickened.
• Turn to med-low heat
• Stir in the milk and heat without boiling for 2 minutes.
• Remove the bay leaf.
• Mix in the chicken and peas.
• Pour mixture into the pie pastry.
• Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
• Make a slits on the top of pie crust to allow steam to escape.
• Beat egg and brush the pastry with it.
• Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
• Remove from oven and allow 10 minutes to cool.
• Slice and serve alone or with yummy mashed potatoes for a real treat!

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.

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.