OLD-FASHIONED CHICKEN POT PIE RECIPE
Peggy Smith wore many hats during her time with the Southern Living editorial staff and Test Kitchen professionals. In November, 1992, Peggy was the Marketing Manager, keeping six Southern Living pantries stocked with all the necessary ingredients that went into the daily recipe testings. Suffice it to say, she knew a thing or two about quality ingredients and how they can make or break a recipe. Nonetheless, she once tried taking a shortcut and served her family a frozen pot pie instead of their favorite, her homemade chicken pot pie. She never tried that again. One bite of this delicious comfort food, and you will understand why Peggy's family insisted on the homemade version.
Provided by Southern Living Test Kitchen
Categories Chicken
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
- With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
- Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
- Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.
CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
OLD-FASHIONED CHICKEN AND NOODLES
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Provided by Roge
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
- While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
- Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 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
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 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
More about "old fashioned chicken pot pie recipes"
HOMEMADE CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
5/5 (6)Total Time 2 hrs 40 minsCategory DinnerCalories 568 per serving
THE BEST OLD FASHIONED CHICKEN POT PIE EVER!
From dishesanddustbunnies.com
OLD FASHIONED CREAMY CHICKEN POT PIE RECIPE | FOODAL
From foodal.com
HOMEMADE CHICKEN POT PIE {MADE FROM SCRATCH} - SIMPLY …
From simplyrecipes.com
JOANNA GAINES' CHICKEN POT PIE RECIPE - SOUTHERN LIVING
From southernliving.com
OLD-FASHIONED CHICKEN POTPIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (19)Calories 366 per servingServings 6
- 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.
OLD FASHIONED CHICKEN POT PIE RECIPE - PIEPRONATION.COM
From piepronation.com
OLD-FASHIONED CHICKEN POT PIE - DELICIOUS - AMISH365.COM
From amish365.com
TOP 43 CHICKEN POT PIE RECIPE PIONEER WOMAN RECIPES
From laurent490.dixiesewing.com
OLD FASHIONED CHICKEN POT PIE IN A PAN RECIPE - FOOD.COM
From aarachis.heroinewarrior.com
OLD-FASHIONED CHICKEN POT PIE RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED CHICKEN POT PIE RECIPE - MASHED.COM
From mashed.com
HOMEMADE CHICKEN POT PIE (FROM SCRATCH) | A MIND "FULL" MOM
From amindfullmom.com
CLASSIC CHICKEN POT PIE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
OLD-FASHIONED CHICKEN POT PIE | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
OLD-FASHIONED CHICKEN POT PIE | HEALTHY RECIPES | WW …
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #savory-pies #main-dish #poultry #chicken #dietary #one-dish-meal #low-carb #low-in-something #meat #4-hours-or-less
You'll also love