Old Fashioned Chicken Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Steps:

• Preheat your oven to 425 degrees F.
• For the filling: Cook the chicken and remove the meat from bones, or measure out the precooked chicken or turkey.
• Place the meat, the carrots and the peas in a buttered 9-inch by 13-inch pan.
• Mix the broth with the soup and bring to a boil.
• Pour the hot liquid over the meat.
• For the crust: Mix all ingredients until smooth, pour over the chicken and spread until the crust is about 1 inch from the sides of the pan.
• Bake the pie in the oven for 35-45 minutes, until crust is nicely browned.

Steps:

• Adjust oven racks to divide oven into thirds. Preheat oven
• to 425oF. Spray large baking sheet and an 8" square
• baking pan with nonstick cooking spray.
• To prepare topping, in small bowl, combine 3/4 cup of the
• flour, the baking powder, salt and baking soda; stir in
• buttermilk and margarine quickly (mixture will be lumpy).
• Turn dough out onto prepared baking sheet. Sprinkle
• fingertips with the remaining 1 teaspoon flour; pat dough
• into a 7 1/2" square. With sharp knife, score dough into 8
• squares. Bake in upper third of oven, 10 minutes, until
• lightly browned but not fully baked through. Remove
• topping from oven; set aside. Leave oven on.
• To prepare filling, in medium saucepan, melt margarine; add
• carrots, minced onion and celery. Cook over medium heat,
• stirring frequently, 3 minutes, until lightly browned. Add
• 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
• low; simmer until carrots are tender.
• In small bowl, with wire whisk, combine the remaining 1 cup
• broth, the milk and flour, blending until flour is dissolved;
• strain and add to carrot mixture. Stirring constantly,
• bring mixture to a boil over medium-high heat; reduce heat
• to low. Simmer 10 minutes, stirring frequently. Stir in
• chicken, baby onions, peas, lemon juice, mustard, salt,
• pepper, thyme, marjoram and sage.
• Transfer chicken mixture to prepared baking pan. Place
• topping over chicken mixture; bake in upper third of oven
• 15 minutes, until topping is golden brown and filling is
• bubbling.

Steps:

• Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
• Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
• Simmer 10 more minutes or until chicken and veggies are cooked.
• Once cool enough to handle, remove skin from chicken and pull meat from bones.
• You should have about 4 cups.
• Coarsely chop veggies.
• To make filling: melt butter in dutch oven over low heat.
• Stir in 1/4 cup plus 2 tsp flour.
• Let mixture bubble about 3 minutes.
• Gradually stir in two cups chicken broth and the heavy cream.
• Cook over medium heat, stirring constantly until thickened.
• Add seasoning, green peas, chicken and veggies.
• Bake at 400 degrees 20 minutes.
• Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
• Cut in crisco with two forks until mixture resembles coarse crumbs.
• Stir in milk then beat with a wooden spoon until soft dough forms.
• Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
• Cut into biscuits and place on top of hot chicken pie.
• Continue to bake about 15 minutes or until done.