Homemade Amish Chicken Pot Pie Recipes

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.

Steps:

• Filling: Remove chicken from bones.
• Cut meat into bite sized pieces.
• Set aside.
• Melt butter; stir in flour.
• Blend in chicken broth and milk, and cook until smooth and sllightly thickened.
• Add chicken to gravy.
• Spread vegetables on bottom of greased baking pan.
• Pour chicken gravy over top.
• Crust: Mix dry ingredients together.
• Cut in shortening until mixture resembles peas.
• Stir in milk and mix well.
• Add egg and blend.
• Roll out dough, then spread over chicken.
• Cut slits in dough to permit steam to escape.
• Bake at 425F for 20 to 30 minutes or until crust is brown.

Steps:

• 1. Use a 5 quart pot and add chicken cubes, diced carrots and celery, onion and peas.
• 2. Cover with chicken broth and add parsley, salt and pepper.
• 3. Simmer on medium low heat until vegetables are tender.

Steps:

• Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
• While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
• Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Steps:

• 1. FOR SOUP BASE: use a 5 quart pot and add chicken cubes, diced carrots, celery, onions and peas.
• 2. cover with chicken broth and add parsley, salt and pepper to taste.
• 3. simmer on medium low until vegetables are tender.
• 4. FOR NOODLES: combine egg, remaining salt, milk and flour, mix well. if dough is to sticky just add a little more water.
• 5. roll dough out on floured covered area to about 1/4 to1/8 inch thick. cut dough into 11/2 inch squares to make noodles.
• 6. slowly put squares into the already made soup mixture and cook for 10 minutes on medium heat until noodles are done. serve warm.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.