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Old 07-06-2005, 05:56 PM
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Chicken Pot Pie Recipes

as posted by Catwoman in the January 2005 What's for Dinner? thread.

Best-Ever Chicken Pot Pie

2 cups chicken, cooked and diced
2 frozen pie crust shells
1 pkg. broccoli, cauliflower, and carrots, frozen in cheese-flavored sauce, thawed
1 box frozen chopped spinach, drained
1 can cream of chicken soup, undiluted
1 tsp. instant minced onion

Remove pie crusts from freezer and let thaw. Preheat oven to 425. Lightly grease 9-inch pie plate. In large bowl, combine all ingredients except pie crusts and place in the bottom of pie plate. Place both crusts on top (one crust can be torn into strips and used to make fluted edges if you like). Pierce crusts several times with fork. Bake for 25-30 minutes or until crust is golden brown.

*Catwoman's note: I have also made this recipe with bagged veggies which do not include the cheese sauce, then stirred either shredded cheese or diced Velveeta into the mixture before putting it into the pie plate. Tastes just fine that way, too.
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Old 07-07-2005, 07:42 PM
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as posted by Chris2b48 in the February 2005 What's for Dinner? thread.

Chicken Pot Pie

1 small pkg. frozen mixed vegetables
2 med to large boneless skinless chicken breast ( cubed and cooked ) or you can use turkey.
1 med potatoe baked then cut into cubes
1 can cream of mushroom soup
1 can cream of celery soup ( I prefere campbells )
1 can of water

Mix all ingredients in a 2 qt. cassarole dish, top with;

Pre-mixed ; 1 cup bisquick, 1 egg, 3/4 cup milk.

Pour over cassarole dish bake until top is done at 475 degrees
about 45 min to an hour.

Serves 4
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Old 01-25-2006, 10:38 AM
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Easy Chicken Pot Pie

as posted by asp123us in WFD 01/06:

1-2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick mix
1/2 cup milk
1 egg

1. Heat oven to 400 degrees F. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.

High altitude(3500-6500ft):
Heat oven to 425 degrees F.

It makes 6 servings.

1 serving: Calories 215 (calories from fat 80); total fat 9 g (saturated fat 3 g); cholesterol 60 mg; sodium 710 mg; total carbohydrate 24 g (dietary fiber 3 g); protein 12 g.

% daily value: vitamin a 50%, vitamin c 0%, calcium 8%, iron 8%

Exchanges: 1 starch; 1 medium-fat meat; 2 vegetable.

Source: Betty Crocker

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Old 03-21-2006, 11:38 AM
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as posted in 01/06 WFD by Kricket

Tom's Chicken Pot Pie (Can use turkey)

1/3 cup margarine
1/3 cup flour
2/3 cup chopped onion
tsp. salt
tsp. pepper
1 c. chicken broth
2/3 cup milk
2+ cups diced cooked chicken
1+ cup frozen peas
1+ cup sliced carrots (we steam these first so they are less crunchy)

Melt butter over low heat in saucepan. Blend in flour, onion and seasoning. Cook, stirring until mixture is bubbly. Remove from
heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute until thickened. Cool.
Gently stir in chicken and vegetables.

CRUST: (Since I was just using a top crust I just 2 times the crust amount).
2 cups all-purpose flour
1 tsp. salt
2/3 plus 2 Tbls. shortening
1 egg, beaten
2 to 3 Tbls. water (start with 2)

In a bowl, combine flour and salt. Cut in Shortening until the mixture resembles coarse crumbs. Add egg & water: toss lightly until it forms a ball.
Roll out about half of the dough at a time as for a pie crust. Turn a bowl you'll be using upside down on crust and cut around for the crust to top the filling.
Pour filling into individual oven proof dishes (like cereal bowls or such. I picked up a lot of these at a garage sale for 25 each) - maybe about 2/3 or so full - not all the way to the top as this does boil up some baking.
Top with crust & wrap for freezer.

Label with baking directions.
POT PIE -
Remove freezer wrap
Place on cookie sheet (frozen or thawed)
(these usually bubbles over a bit)
Brush crust with milk and slit a few places
Bake at 375 for about 30 or so until bubbly
Rest pie for about 10 min. before serving as they are really hot!
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Old 03-21-2006, 04:20 PM
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You guys are killin' me. These sound delicious.
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Old 03-21-2006, 07:08 PM
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Pot Pie in Amish Country is a soup pot with chicken, large flat squares 3 x 3 or 4 x 4 inches of egg dough, broth, celery, etc and potatoes - no crust and not baked! We also have ham pot pie same as chicken but with ham and hammy vegetables.
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Old 03-22-2006, 05:48 AM
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Ellen, I think I would like that pot pie too!
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Old 04-19-2007, 12:09 PM
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Shelley Kunkel originally posted this recipe in What’s for Dinner November 2006:
chicken-pot-pie.
Ingredients:
2 frozen deep dish pie shells set out on the counter to defrost.

2 frozen boneless, skinless chicken breasts seasoned with garlic powder, salt, pepper and all purpose seasoning(no salt, sugar or MSG added) Cooked in 450 degrees oven for a total of 60-90 minutes. After the first 30 minutes take them out one at a time and cut them in half.

Heat up 1 can of cream of mushroom soup and up to a soup can of milk.

Add 1 to 2 cups frozen mixed vegetables WITHOUT lima beans to the soup.

When the chicken is done cut it up and add it to the soup. Mix well. Pour into one deep dish pie shell. Top with the other pie shell. Add butter to the top of the pie shell.

Bake in a 450 degrees oven for 20-30 minutes.
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Old 06-08-2007, 04:12 AM
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Here's my recipe:

2 Pie Crusts, unbaked
2 T. Butter
2 T. Flour
tsp. salt
tsp. thyme
tsp. pepper
1 c. chicken broth
c. milk
2 cups chicken, cooked and cubed
1 cups vegetables (I use frozen mixed vegetables and canned potatoes, diced)
Dash of minced onion

Preheat oven to 425. Line pie plate with one crust. Melt butter in a large skillet over low heat and stir in flour, salt, thyme, and pepper. Cook until smooth and bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly for one minute. Stir in chicken and veggies. Pour into pie crust. Top with the second pie crust. Seal edges, cut fancy slits for airing. Bake on cookie sheet 30-40 minutes or until crust is golden brown.

(If you make this pie early in the day--you must use canned potatoes if doing this--and then refrigerate, put the pie in a cold oven, turn on to 425 and bake about an hour.)
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