Semi Homemade Chicken N Rice 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:

• 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
• 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
• 3. 3.) Boil and Drain your White Rice and set aside
• 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
• 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
• 6. 6.) Salt and Pepper to taste
• 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
• 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
• 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**

Steps:

• Preheat oven to 425 degrees F.
• Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.