MOM'S CHICKEN POT PIE
Easy, beginner pot pie that your family will love.
Provided by Samantha Hamilton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.2 g, Cholesterol 53 mg, Fat 25.9 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 9.5 g, Sodium 935.6 mg, Sugar 1.6 g
MOM'S CHICKEN PIE
A super simple recipe for a pie that you can serve everyday. You can also trade the chicken for turkey, which may help you finish all the leftover Thanksgiving turkey!
Provided by Sara Olofsson
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
- Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
- Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts : Calories 574.4 calories, Carbohydrate 31.6 g, Cholesterol 90.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 348.9 mg, Sugar 1.2 g
MAMA'S CHICKEN POT PIE
This is my mother's mouthwatering chicken pot pie. She makes it with a wonderful homemade pie crust recipe... which I can't find. So for now I just cheat and use a frozen pie shell.
Provided by LutieLu
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Fry the potatoes, carrots and onions in the butter.
- In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
- After the veggies are done, place them in the bowl and mix well with other ingredients.
- Pour into a deep casserole dish.
- Place a frozen pie shell on top of the dish and cut slits in the top of it.
- Place in the oven and bake for about 45 minutes.
Nutrition Facts : Calories 485.2, Fat 34.1, SaturatedFat 14.3, Cholesterol 45.2, Sodium 937.9, Carbohydrate 37.4, Fiber 3.5, Sugar 2.6, Protein 8.5
MAMAW PIE RECIPE
Great make ahead pie for any occasion. https://www.ishouldbemoppingthefloor.com/2012/11/mamaw-pie-layers-of-fabulousness.html?fbclid=IwAR2N6eeLNoeEneIFgqHNbMoWDxyS3aJyrpRyRhx8ot0N5bTSQNIqRA7HoNs
Provided by Gagoo
Categories Pie
Time 10h30m
Yield 2 Pies
Number Of Ingredients 8
Steps:
- Bake your pie shells according to package directions and let them cool completely.
- While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool.
- In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?).
- Have your baked and cooled pie shells ready to fill -- it's time to start layering!
- Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture).
- Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer.
- Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total.
- Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight.
- You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.
MAMAW'S CHICKEN POT PIE
My Mamaw made this every time we went to visit her. Granted that was 3-4 times a year, but I love this dish!
Provided by Bamabelle1202
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken for 20 minutes, tear into pieces and layer in the bottom of a casserole dish.
- Mix vegetables, cream of chicken soup, and broth together, pour over chicken.
- Mix flour, butter and buttermilk together and layer over the vegetable mixture.
- Bake at 350 cegrees for about 35-45 minutes.
MAMA'S SUPER EASY CHICKEN POT PIE
A family staple... my kids have loved it since toddlerhood. Now they eat so much of it that I have to double the recipe--very easy to do by just doubling all ingredients except the pie crust and laying out a top and bottom lattice-style crust in a 9x13 dish.
Provided by LexingtonMom
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook (I boil) and cube chicken.
- Mix together all ingredients except pie crusts.
- Coat a regular 9-inch pie pan with non-stick spray (butter-flavored is good!). Lay one pie crust in bottom and up sides pan.
- Pour chicken mixture into crust.
- Lay other pie crust over top, pinching edges up to seal and form crust. Cut two small (1 inch) slits in each quarter of pie.
- Place on foil-lined cookie sheet (in case of spillage) and cook in 375 degree oven for 25 to 30 minutes, until crust is golden brown and filling is bubbly. You may need to cover edges of crust with foil during last 10 minutes if it is getting too brown (doubling the recipe eliminates this concern).
Nutrition Facts : Calories 695.3, Fat 38.8, SaturatedFat 10.1, Cholesterol 43, Sodium 1207.1, Carbohydrate 61.1, Fiber 6.8, Sugar 3.2, Protein 24.9
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