Best Country Chicken Pies Recipes

COUNTRY CHICKEN PIES

Steps:

• In a hot pan cook the chicken. Remove chicken from pan and add butter and onions, cook until onion is soft.
• Stir in flour, gradually add milk stirring constantly.
• add mushrooms, broccoli, herbs, mustard, pepper and cheese. Mix well. Stir through chicken and set aside.
• Preheat oven to 200 degrees celcius. Line greased pie dish with pastry. Add chicken filling and cover with patry. Trim edges.
• Brush with egg and sprinkle with sesame seeds.
• Cook for 30-35 mins or until pastry is golden brown.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

COUNTRY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
• Melt margarine in large deep skillet over medium-high heat.
• Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Sprinkle with salt.
• Add beans, bell pepper and celery; cook and stir 3 minutes.
• Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
• Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
• Reduce heat to low and simmer 3 minutes or until sauce is very thick.
• Stir in onions and corn.
• Return to a simmer; cook and stir 1 minute.
• Pour into pie crust.
• Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
• Let stand 5 minutes before serving.

COUNTRY CHICKEN AND MUSHROOM POT PIE

Steps:

• Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
• Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
• Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
• Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
• After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
• Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
• Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

COUNTRY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
• To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
• In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
• Bake 30 to 35 minutes or until golden brown.