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Chicken pot pie recipe?
I'm looking for a chicken pot pie recipe preferrably with gravy. Does anyone know of any chicken pot pie recipes?
- 1 decade agoFavorite Answer
Quick Chicken Pot Pie
2 1/2 cups diced cooked chicken
4 ounces sliced mushrooms, about 1/2 cup
1 1/2 cups frozen peas and carrots or mixed vegetables
1/4 cup chopped onions
1/2 can cream of mushroom or cream of chicken soup
1 cup biscuit mix
1/4 cup shortening
3/4 cup milk
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.
- Anonymous5 years ago
2 pie crust 1 can cream of chicken or cream of mushroom or cream of celery soup 2 cups frozen mixed vegetables usually with corn peas green beans, carrots, etc... 2 cans of white chicken drained. Pepper, seasoned salt or just salt, parsley for seasoning. Bake the 1st pie crust in the over according to the directions on the package Pour can of cream soup in the pan with 1/2 can of milk. Cook until mixture is well heated pour the 2 cups of frozen mixed veggies in and continue cooking pour in the 2 cans of white chicken drained. Heat all the above thoroughly Pout the heated ingredients into the pie crust. Use the 2nd pie crust as a top. Seal sides together and bake in the oven according to the directions on pie crust package and make sure to make about 4 or 5 slits the crust. You have to bake the pot pie in about a 400 degree oven for 20 min or something like that.
- BrideyLv 61 decade ago
Boneless chicken breasts
Canned diced potatoes, peas, carrots, green beans, corn (you can use whatever you like or get cans of Veg-all)
Bisquick or any other pancake or biscuit mix
Cream of mushroom or chicken soup
Salt and pepper
Boil the chicken until cooked through, remove and cut into bite-size pieces put in a large bowl. Reserve broth from cooking chicken for later.
Open and drain all vegetables. Pour them into the bowl with the chicken.
Add cream soup, mixing it all together. Add enough of the chicken broth to make the consistency like a really thick stew, adding salt and pepper to taste. (I skip the salt and get heavy on the pepper).
In another bowl, mix up the Bisquick with either milk or water (doesn't matter which) until it's pourable, but not runny like pancake batter would be.
Take a casserole dish, pour your chicken and vegetable mix into it, leaving about an inch from the top. Pour your bisquick mixture on top smoothing out evenly over the entire casserole.
Place in a preheated oven at 375 degrees and bake on the top rack until the top is golden brown and a toothpick inserted in the middle of the top crust comes out clean. You may want to put some aluminum foil on the second rack of your oven to catch the drips.
Adjust quantities of everything to your taste and needs. This recipe is pretty foolproof and extremely easy to make and you won't spend all day in the kitchen.
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- 1 decade ago
Simple Chicken Pot Pie
Perfectly Potato Cheddar Soup Mix
6 cups hot water
2 cups cooked, cubed chicken
Pepper to taste
1 tsp. Seasoned Salt
2 tsp. Garlic Garlic™
1 Tbsp. parsley flakes
1 refrigerated pie crust for 2-crust pie
2 cups drained, canned vegetables
Combine Perfectly Potato Cheddar Soup Mix and hot water in large saucepan; cover and simmer 20 minutes. Add next 5 ingredients; simmer, uncovered, 10 minutes. Place bottom pie crust into deep-dish pie plate; set aside. Stir vegetables into soup mixture; heat through. Pour soup mixture into pie crust, cover with second crust; make several slits in top crust with thin knife to release steam. Bake at 425° for 20-25 minutes or until crust is golden brown. Let stand 10 minutes before serving. Makes 4-5 servings
- “Mouse Potato”Lv 61 decade ago
Here you go...This is the recipe that I always use...ENJOY!!!
Lady and Sons Chicken Pot Pie
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
- Anonymous1 decade ago
CHICKEN POT PIES
4 pie crusts (2 deep dish, 2 reg.)
4-5 sm. white potatoes
6-8 chicken legs and thighs
1 sm. can sweet peas
1 can corn
1 sm. can mushrooms
2 c. chicken gravy
Boil chicken in large pot with water, salt and pepper (to taste) until tender. Remove chicken from broth and save the broth. Debone the chicken, breaking the chicken into small chunks.
Slice carrots into 1/8 inch slices and cut potatoes into small chunks. Boil carrots and potatoes in chicken broth until tender. Add to the pot, chicken, peas, corn and mushrooms. Cook for 15-20 minutes. Drain half of the broth. Add the chicken gravy to the broth and simmer for 10-15 minutes.
Fill deep dish pie crusts to lip and top with regular crusts, gently press edges to seal. Bake at 400 degrees for 45 minutes until brown.
EASY POT PIE
Leftover turkey or chicken
2 (10 1/2 oz.) cans chicken gravy
10 oz. box frozen mixed vegetables
10 oz. can refrigerated biscuits
In 2 quart casserole mix leftover turkey or chicken, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more
- Anonymous1 decade ago
I have never made chicken pot pie but I have had the Idea to make a nice chicken stew and then using individual large ramikins place the stew in the bowl and then make the crust from either frozen puff pasrty dough or frozen Philo dough . Either way I bet it would turn out good.Source(s): None just my radical ramblings...... And many years of being a profesional baker and restrauntur!
- soapqueen168Lv 41 decade ago
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- 1 decade ago
Try hungry monster.com awesome recipes on this site all the best, send me a sample.