How To make Old Fashioned Chicken Pot Pie
3 T Butter Or Margarine
3 T Flour; Unbleached
1/4 c Green Onion; Chopped
1 Env. Vegetable Soup Mix; *
2 c Milk
2 c Chicken; Cooked And Cut Up
10 oz Broccoli Spears; Frozen, **
1/4 c Parmeasan Cheese; Grated
1/8 t Pepper
Pastry For Single Crust Pie 1 Egg Yolk; Large
2 T ;Water
* Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden.
How To make Old Fashioned Chicken Pot Pie's Videos
Put Some South In Your Mouth Old Fashioned Chicken Pot Pie - Comfort Food Series (Episode 1) -
Quick, easy & flaky pie crust
Makes 4 crust
4 cups flour
1 tablespoon sugar
1.5 teaspoons salt
1 3/4 cups shortening, cut into chunks
1 tablespoon white vinegar
1 egg
1/2 cup water
Mix flour, sugar, salt & shortening using pastry knife or whisk attachment on stand mixer until pea like texture.
In small mixing bowl add vinegar, egg and water whip. Slowly add to flour mixture using a wooden spoon mix until wet and sticks together or if using stand mixer switch out with paddle attachment until dough is wet and sticks together.
Divide dough into 4 equal size balls. If not using immediately wrap each ball in plastic wrap and place in a freezer bag. Freeze up to 3 months.
If using immediately flour counter and roll to desired pie pan size. Flour top of dough as needed to prevent sticking.
Fold into quarters place in prepared pie pan (8”, 9” or 10” fill as desired. If using a top layer repeat. Scrimp edges together. Brush with egg/water glaze if desired.
Old Fashioned Chicken Pot Pie Filling
1/4 cup unsalted butter
1/2 cup diced onion
1 cup carrots, sliced
1/2 cups celery, sliced
2 cloves garlic, minced or 1 tablespoon garlic minced
1/3 cup all-purpose flour
1 tablespoon minced fresh thyme (or 1 teaspoon dry)
1/2 - 1 cup chopped fresh Italian parsley
1 teaspoon salt
1teaspoon black pepper
3 cups chicken broth
1/2 cup heavy cream, half & half or evaporated milk
1 pound cook shredded chicken or turkey
1 cup frozen peas
DIRECTIONS:
Melt the butter over medium-heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.
Add in the flour and chicken broth until thickened add thyme, Italian parsley and heavy cream. Add chicken and peas Simmer over medium heat for 5-10 minutes or until sauce has thickened. Remove from heat and set aside while you roll out the pie dough.
Preheat oven to 400°F.
Spoon filling into prepared bottom crust. Top with 2nd crust crimp edges. Brush with egg wash.
Bake for 45 minutes, or until crust is golden brown. I use a foil around the pie crust to protect the edges from browning too much too soon.
Cool for 10 minutes, cut into slices and serve.
This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.
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Classic Chicken Pot Pie | Pillsbury Recipe
Check out this budget-friendly take on the classic recipe complete with chicken, mixed vegetables, a rich homemade white sauce and a flaky pie crust.
Recipe:
CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 MAIN INGREDIENTS | Homemade Chicken Pot Pie
CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 MAIN INGREDIENTS
*Chicken *Veggies *Pastry Dough *Cream of Mushroom
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It's a show-stopping dish with 4 INGREDIENTS , with a easy store bought flaky Pie Crust and loaded with juicy grilled smoked chicken in Campbells chunky pub style pot pie gravy and vegetables.
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⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
(6 x 6 Baking Dish)
CHICKEN POT PIE INGREDIENTS:
►2 store bought pie crust
►2 Tbsp. avocado oil or Vegetable oil
►1/2 cup of onions
►1 Tbsp. Garlic
► 2Tsp chicken bouillon
►4 cups cooked chicken or Turkey, shredded
►22oz Cans Campbells cream of mushroom's or cream of chicken
►1 cup frozen peas and carrots (do not thaw)
►1 egg, beaten for egg wash
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Double Crust Chicken Pot Pie - Old Fashioned No Canned Soups
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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HOME MADE CHICKEN POTPIE [SOUTHERN STYLE] !!
Thank you for clicking on this video and watching me orchestrate this delicious and scrumptiousSOUTHERN STYLE RECIPE! More delicious videos coming your way very soon.. HAPPY EATING TO YOU!!! #DathysKitchen #HomeMadeChickenPotPie #SouthernStyle
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Proper Chicken Pie
We've raided the archives and have found an old favourite, this is a classic homemade chicken pie with crumbly pastry juicy chicken, sweet leeks and delicious creamy sauce. Its a comforting dish perfect for a Friday night. Sit back relax and enjoy!
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