How To make Deep Dish Chicken Pie
5 lb Broiler-fryers,cut-up
1/2 t Pepper
1/2 t Marjoram leaves
Water Salt 2 Carrots,large,sliced
1 Celery stalk,large,sliced
3/4 lb Onions,small,white
Flour,all-purpose 1 3/4 c Half-and-half
1 pk Lima beans,baby,frozen(10oz)
1/2 lb Mushrooms,small
1 c Shortening
2 T Shortening
1 Egg yolk
1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,
marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. 2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to
handle; remove and discard bones and skin; cut meat into 1" pieces. 3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and
reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. 4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually
stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. 5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and
1 1/2 teaspoon salt. With pastry blender or two knives used scissors
fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. 6. On lightly floured surface with floured rolling pin, roll two-thirds of
dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. 7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk
mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through.
How To make Deep Dish Chicken Pie's Videos
Love & Best Dishes: Quick and Easy Chicken Pot Pie Recipe
Quick and Easy Chicken Pot Pie Recipe - This homemade chicken pot pie recipe is the perfect easy family meal recipe when you're craving comfort food recipes for dinner.
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Deep Dish Chicken Pot Pie
When it starts getting cold outside, enjoy a cozy winter meal like this deep dish chicken pot pie. Watch the Kraft Kitchens Food Expert show you the secret to its creamy sauce. Your family will love it—and youll be amazed at how easy it is to prepare! Get the recipe here:
Easy Chicken Pot Pie Recipe
Made from scratch, this classic Chicken Pot Pie has a buttery flakey double crust with a creamy chicken and vegetable filling. It’s the ultimate comfort food that the entire family will love. You can use a rotisserie chicken from the market or leftover chicken in your fridge a refresh with this delicious homemade pot pie. This homemade version is so much better than a storebought pie and quite easy too.
RECIPE:
Pie Crust Recipe:
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How To Make CHICKEN POT PIE | Quick & Easy Pot Pie Recipe
Today I'm going to show you how I make Chicken pot pie made with cream of chicken soup. This pot pie recipe is a quick & easy dinner idea for any week day or night. Grab your ingredients and cook along with me. Enjoy!
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Ingredients you'll need:
• 1 - 9 Inch Frozen Deep Dish Pie Shell (THAW BEFORE ADDING INGREDIENTS)
• 1 - 9 Inch Pillsbury Refrigerated Pie Crusts (FOR TOP OF PIE) (Any Brand will work)
• 1 1/2 - 12.5oz Cans Chunky Chicken (DRAINED) You could also use Rotisserie Chicken if Desired
• 2 - Cups Mixed Vegetables (DRAINED) Any Brand Will Work
• 1 1/2 - Cups Condensed Cream of Chicken Soup
• 1/2 - Teaspoon of Pepper
• 4 - Teaspoons butter
Instructions:
• Preheat oven to 375 degrees
• Mix chicken, vegetables, cream of chicken soup & pepper in a medium mixing bowl
• Add mixed ingredients to thawed pie shell
• Add butter to top of pie mixture
• Add Pillsbury pie crust to top of pie
• Mash pie shells together with a fork
• Remove access pie crust from sides of pie
• Cut slits on top of pot pie to vent steam while baking
• Bake at 375 degrees until top is brown & heated thoroughly (Approximately 45-60 minutes - depending on your oven)
• Serve immediately or until you're ready to eat
ENJOY!
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#chickenpotpie #potpie #chickenpierecipe #chickenpie #chickenrecipe
Quick And Easy Chicken Pot Pie With Cream Of Chicken Soup
Quick and easy chicken pot pie with cream of chicken soup, a recipe for the busy family, put all together and bake.
#chickenpotpierecipe #quickandeasychickenrecipe #chickenpotpie
Ingredients:
1 can cream of chicken soup
1 bag or can mixed vegetables
chicken pieces
salt and pepper to taste or what seasons you want to use,
1 deep dish pie shell
1can crescent rolls
1/2 cup chicken broth
butter
mix all ingredients and pour in pie shell, preheat oven 350, put rolls on top or use another pie shell brush butter on top, cover with foil bake 20 minutes take foil off and bake another 20 minutes or until top is browning.
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The Best Homemade Chicken Pot Pie
By @spicesdnice