OLD FASHIONED CHICKEN PIE
This pie can be made with either turkey or chicken. It combines a tangy crispy crust with tender meat and veggies and a flavorful sauce. This is my Mom's recipe, and she has been making it for 35 years.
Provided by Mom To Hayleigh
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F.
- For the filling: Cook the chicken and remove the meat from bones, or measure out the precooked chicken or turkey.
- Place the meat, the carrots and the peas in a buttered 9-inch by 13-inch pan.
- Mix the broth with the soup and bring to a boil.
- Pour the hot liquid over the meat.
- For the crust: Mix all ingredients until smooth, pour over the chicken and spread until the crust is about 1 inch from the sides of the pan.
- Bake the pie in the oven for 35-45 minutes, until crust is nicely browned.
Nutrition Facts : Calories 561.2, Fat 36.2, SaturatedFat 15.7, Cholesterol 134, Sodium 1383, Carbohydrate 28.8, Fiber 3.5, Sugar 6.4, Protein 29.4
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
OLD-FASHIONED CHICKEN POTPIE
Although this uses leftover chicken, I serve it sometimes as a special company dinner. Actually, my husband may enjoy it more than the original roasted bird with all the fixings! -Marilyn Hockey, Lisle, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 591 calories, Fat 38g fat (22g saturated fat), Cholesterol 141mg cholesterol, Sodium 860mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
OLD FASHIONED CHICKEN POT PIE
What could be homier than this creamy pot pie with its old- fashioned quilted crust? A great way to use up leftover chicken!
Provided by Laneclara1111
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Adjust oven racks to divide oven into thirds. Preheat oven
- to 425oF. Spray large baking sheet and an 8" square
- baking pan with nonstick cooking spray.
- To prepare topping, in small bowl, combine 3/4 cup of the
- flour, the baking powder, salt and baking soda; stir in
- buttermilk and margarine quickly (mixture will be lumpy).
- Turn dough out onto prepared baking sheet. Sprinkle
- fingertips with the remaining 1 teaspoon flour; pat dough
- into a 7 1/2" square. With sharp knife, score dough into 8
- squares. Bake in upper third of oven, 10 minutes, until
- lightly browned but not fully baked through. Remove
- topping from oven; set aside. Leave oven on.
- To prepare filling, in medium saucepan, melt margarine; add
- carrots, minced onion and celery. Cook over medium heat,
- stirring frequently, 3 minutes, until lightly browned. Add
- 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
- low; simmer until carrots are tender.
- In small bowl, with wire whisk, combine the remaining 1 cup
- broth, the milk and flour, blending until flour is dissolved;
- strain and add to carrot mixture. Stirring constantly,
- bring mixture to a boil over medium-high heat; reduce heat
- to low. Simmer 10 minutes, stirring frequently. Stir in
- chicken, baby onions, peas, lemon juice, mustard, salt,
- pepper, thyme, marjoram and sage.
- Transfer chicken mixture to prepared baking pan. Place
- topping over chicken mixture; bake in upper third of oven
- 15 minutes, until topping is golden brown and filling is
- bubbling.
OLD-FASHIONED CHICKEN POT PIE
This is my most requested recipe.I've been making it for the last 15 years. It's time consuming but well worth the effort. Enjoy!
Provided by Tobago Cay
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
- Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
- Simmer 10 more minutes or until chicken and veggies are cooked.
- Once cool enough to handle, remove skin from chicken and pull meat from bones.
- You should have about 4 cups.
- Coarsely chop veggies.
- To make filling: melt butter in dutch oven over low heat.
- Stir in 1/4 cup plus 2 tsp flour.
- Let mixture bubble about 3 minutes.
- Gradually stir in two cups chicken broth and the heavy cream.
- Cook over medium heat, stirring constantly until thickened.
- Add seasoning, green peas, chicken and veggies.
- Bake at 400 degrees 20 minutes.
- Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
- Cut in crisco with two forks until mixture resembles coarse crumbs.
- Stir in milk then beat with a wooden spoon until soft dough forms.
- Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
- Cut into biscuits and place on top of hot chicken pie.
- Continue to bake about 15 minutes or until done.
Nutrition Facts : Calories 1080.6, Fat 70.6, SaturatedFat 24.5, Cholesterol 272.3, Sodium 1197.5, Carbohydrate 43.2, Fiber 4, Sugar 6.3, Protein 65.9
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OLD-FASHIONED CHICKEN PIE | SAINSBURY`S MAGAZINE
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5/5 Category MainCuisine BritishTotal Time 2 hrs
- Roughly chop the onion, leek, celery and carrot. Put the chicken in a wide pan with the vegetables, a level teaspoon of salt and the bay leaf and thyme. Add enough stock just to cover the contents and bring gently to the boil. Skim off any scum, reduce the heat, cover with a lid and poach the chicken for about 30 minutes or until the flesh feels tender when pierced with a knife and the juices run clear. Leave to cool in the stock.
- When the chicken is cool enough to handle, strain off but reserve the stock (keep this for making the sauce) and discard the vegetables. Remove the skin from the chicken and discard. Pull all the meat from the bones and transfer to a 1.2 litre pie dish.
- Bring 600ml of the reserved stock to the boil, add the carrots and simmer for 5 minutes. Add the leeks and, as soon as they come back to the boil, remove all the veg with a slotted spoon and add to the chicken.
- Melt the butter in another pan, stir in the flour and cook for a few minutes, stirring constantly, to make a roux. Add a small ladleful of the hot stock, stirring well with a wooden spoon or balloon whisk. Repeat, stirring all the time, until all the stock has been added. Season and stir in the cream, if using. Pour the sauce over the chicken and veg and give it a stir. Leave to cool. Preheat the oven to 220°C, fan 200°C, gas 7.
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- To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
- To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
- Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
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