Grandmas Chicken Potpie Recipes

Steps:

• Heat oven to 400ºF.
• Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
• Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Steps:

• In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
• Preheat oven to 400 degrees F (200 degrees C).
• Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
• Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in onion powder and salt. Transfer to a greased 9-in. square baking dish. Top with potatoes and vegetables. , Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over vegetables. , For crust, in a small bowl, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until a soft dough forms. , On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with melted butter. Bake at 350° for 45 minutes or until golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Steps:

• 1. Simmer ham and onion bulbs, and carrots in water for 15 minutes.
• 2. Dredge chicken in flour and salt and pepper.Saute with onion tops in olive oil about 15 minutes.
• 3. Place in a deep buttered casserol dish, add ham, onions,and carrots with potatoes and 2 cups of water in which they were simmered in, add salt and pepper, parsley,and sage.
• 4. Mix prepared biscuit flour gently with milk. DO NOT ROLL . DROP on top of chicken and bake in a 375 degree oven about one hour, depending on the tenderness of the chicken.

Steps:

• 1. 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.
• 2. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and all spices. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• 3. Preheat oven to 350 Gently spray two pie pans and place one pie crust in each pan.
• 4. Place half 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. Repeat with second crust
• 5. 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.

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

Steps:

• Preheat oven to 400 degrees.
• Cook and cut vegetables to bite-size pieces.
• In a greased 3-qt baking dish, combine all ingredients except biscuits. Bake,uncovered, 15 mins., then remove from oven and stir.Quickly cut biscuits in half. Place biscuits halves,cut side down, over hot chicken and vegetable mixture. Bake 15-20 mins.more, or until biscuits are golden brown and done in the center.