Old Fashioned Chicken Pot Pie With Sweet Potato Crust Recipes

OLD FASHIONED CHICKEN POT PIE

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.

OLD-FASHIONED SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).

OLD FASHIONED CHICKEN PIE

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.

OLD-FASHIONED CHICKEN POT PIE

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.

OLD FASHIONED CHICKEN POT PIE

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 the 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 12 inch square.
• Transfer to an 8-inch square baking dish.
• Pour filling into crust.
• Roll remaining dough into a 9-inch square; place over filling.
• Trim, seal and flute edges.
• Cut slits in pastry.
• Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
• Yield: 6 servings.
• Country Woman.