Tidy Moms Creamy Chicken Pot Pie Recipes

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

TIDY MOMS CREAMY CHICKEN POT PIE

Steps:

• Mix all the ingredients except the pie crust. Pour into a pie plate. Cover with the pie crust, fluting the edges.
• Bake at 400* For 25 to 30 minutes.

MOM'S CREAMY CHICKEN PIE, 1940'S RECIPE

Steps:

• 1. Preheat oven to 350 degrees. Cook vegetables in a large pan in butter until tender. Add flour to vegetables, cooking flour for a minute or so. Add milk or half and half and broth gradually to pan. Continue to cook on med/low until it starts to thicken and get bubbly. Remove from heat. Add garlic powder, salt, pepper and cubed chicken.
• 2. Place bottom crust in deep pie plate. Pour in filling. Lattice cut remaining pie crust, if desired, or use solid top crust. Cut slits in top crust. Bake for 45 minutes at 350 degrees or until it starts to bubble from the top. Cover with a loosely fitting foil tent half way through to prevent crust from getting too brown.
• 3. Allow to cool slightly before serving.
• 4. Photo By: belachan2.blogspot.com Recipe is our family's.