Moms Amazing Chicken Pot Pie Recipes

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:

• 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:

• melt butter & stir in flour to make a roux.
• slowly add the milk, stirring constantly.
• Add the stock and continue to stir until the desired consistency is reached (should be slightly thick) and then set it aside.
• Steam or boil all vegetables & drain well.
• Add the veggies & the chicken to the sauce and mix well.
• Place 1 of the pie crusts in the bottom of a large pie plate or round casserole dish.
• Pour the mixture on top of the crust and top with the remaining crust.
• Bake according to the directions on the pie crust box (usually 425 degrees until the crust is golden brown).

Steps:

• Preheat oven to 350°F.
• In pan, melt butter on medium high.
• When melted, add flour to fully cover all of the butter on the bottom of the pan.
• Stir with a wisk and lower the temperature to med-low.
• It should start to have a cookie dough-like consistency.
• Constantly wisk so that the dough/sauce never browns or burns.
• Slowly add cream and stir with wisk.
• Add more and more cream, untill it has a creamy sauce consistency. When creamy, add shredded cheese slowly and wisk.
• In a seperate pan add the butter and chopped seasoning. Let it cook down into the butter.
• While waiting, cut up the chicken breasts and cook in a separate pan.
• In a pot, add can of condensed cream of chicken soup and seasoning mixture.
• Reduce it to a more liquid form, by adding chicken broth.
• Add the chicken, peas, and sour cream.
• Let it cook and simmer, but stirring all the time so the cheese does not burn.
• Precook the pie shell in a glass pie dish until it is firm - not brown.
• Pour in the contents of the pan into the warmed pie shell.
• If using a top, cut around glass pie dish and press with fingers. If not, just place in oven.
• Cut slits in the top for venting the pie.
• Cook for 30 minutes or until shell is light brown.