Tidy Moms Creamy 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:

• 1. Preheat oven to 350 degrees. Cook vegetables in a large pan in butter until tender. Add flour to vegetables, cooking flour for a minute or so. Add milk or half and half and broth gradually to pan. Continue to cook on med/low until it starts to thicken and get bubbly. Remove from heat. Add garlic powder, salt, pepper and cubed chicken.
• 2. Place bottom crust in deep pie plate. Pour in filling. Lattice cut remaining pie crust, if desired, or use solid top crust. Cut slits in top crust. Bake for 45 minutes at 350 degrees or until it starts to bubble from the top. Cover with a loosely fitting foil tent half way through to prevent crust from getting too brown.
• 3. Allow to cool slightly before serving.
• 4. Photo By: belachan2.blogspot.com Recipe is our family's.

Steps:

• Mix all the ingredients except the pie crust. Pour into a pie plate. Cover with the pie crust, fluting the edges.
• Bake at 400* For 25 to 30 minutes.

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

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.