CHICKEN PIE
This vintage Chicken Pie recipe contains no vegetables. It's just shredded chicken in a delicious gravy topped with an easy batter crust.
Provided by Lana Stuart
Categories Main Dishes
Time 1h30m
Number Of Ingredients 14
Steps:
- Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
- Add water to cover the chicken by about 1 inch.
- Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
- Remove from the heat and let stand at room temperature until cool enough to handle.
- Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
- Preheat the oven to 425 degrees.
- Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
- In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
- In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
- Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.
Nutrition Facts : ServingSize 1, Calories 721 kcal, Carbohydrate 23 g, Protein 54 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 217 mg, Sodium 1941 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 22 g
CHICKEN POT PIE WITHOUT VEGETABLES
This recipe didn't use to strike me as rich but, after having made it today, I think it is. It's good, but you'll want to serve something crunchy and fresh with it, like a salad or fruit for dessert. The cheddar crust is essential for the finished overall flavor.
Provided by Debbie R.
Categories Savory Pies
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
- Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
- Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes.
- Remove chicken from broth. Debone and skin. Chop meat.
- Skim off fat from broth. Discard the celery and onion. Reserve 3 cups broth for this recipe. (The more concentrated the broth, the better.).
- Melt butter. Add flour. Cook and stir until bubbly. Add reserved broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in chicken. Put chicken filling in a round casserole dish.
- Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over chicken filling. Crimp edges.
- Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.
Nutrition Facts : Calories 406.5, Fat 29.1, SaturatedFat 12.9, Cholesterol 69.5, Sodium 258.4, Carbohydrate 23.6, Fiber 0.9, Sugar 0.8, Protein 12.8
CHICKEN POT PIE I
Easy Chicken Pot Pie.
Provided by Sharon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Boil or steam the chicken breasts until done. Dice.
- Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 20.5 g, Cholesterol 33.5 mg, Fat 11.1 g, Fiber 4.8 g, Protein 15.2 g, SaturatedFat 2.9 g, Sodium 626.7 mg, Sugar 0.2 g
EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)
This delicious comfort food made easy and somewhat healthy (if it weren't for the pastry shells) can be prepared ahead of time and even frozen! Simply freeze portions of the filling in little Tupperware containers and keep a package of the pastry shells on hand. You can also use leftover turkey or chicken for this recipie.
Provided by SuzanneThePainter
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
- Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
- In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
- Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
- Add the veggies and chicken to the sauce.
- To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.
Nutrition Facts : Calories 480.1, Fat 30.8, SaturatedFat 7.8, Cholesterol 46.4, Sodium 592.7, Carbohydrate 29.3, Fiber 2.1, Sugar 2.5, Protein 20.9
CHICKEN IN A POT, NO PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.
Nutrition Facts : Calories 0 calorie
CHICKEN PIE (NOT WITH VEGETABLES, EXCEPT ONIONS)
In 1974, one job I had before I obtained my degree in Health Information Management, was working as secretary-bookkeeper at a school in Summerton, SC. We all shared recipes. One of the teachers gave us this delicious Chicken Pie recipe. It is easy and always gets rave reviews. I have made it regularly over the last...
Provided by Pat Morris
Categories Savory Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Simmer chicken in water with bouillon cubes, salt and pepper*. (Have water almost to top of chicken.) Cook until meat falls off bones; let cool and de-bone. *If you desire, you can cook the chicken ahead of time and refrigerate or freeze and thaw before putting the pie all together.
- 2. Cover bottom of casserole dish with pastry (I use a 13"x8"x2" baking pan,). Put in chicken and liquid. * I usually bake the bottom crust about 7-10 minutes before adding the chicken and liquid -this assures the crust is done and won't be soggy or gummy.
- 3. Top with sliced boiled eggs*, chopped onions, salt and pepper. Pour chicken soup over this, and top with pats of butter. *Some people don't like boiled eggs. These can be left out without hindering the flavor.
- 4. Put rest of pastry on top and press along sides to bottom crust. Prick top of crust with fork. Cook about 1 hour at 375 degrees.
- 5. Cut into 8-12 squares (depending whether you serve it alone, with a salad and/or a vegetable) and serve. This is a rich and filling pie. I usually serve it with marinated cole slaw and a green vegetable. However, it is a meal in itself.
- 6. Leftovers can be saved (in freezer) as individual slices and reheated later.
- 7. Enjoy a slice of Chicken Pie!
- 8. NOTE: You can use any crust for the pie; however, I always use my Never-Fail Pie Crust (I'll post it.)for this recipe, as well as for other pies. It is very easy, flaky and really makes the pie. It makes 5 regular sized pie crusts (It will take 3/5 of the recipe -3 crusts for this large pie). Your can refrigerate or freeze the left over crusts until you are ready to use them.
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