Chicken pot pie
08-20-2014, 07:38 PM
#21
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
Originally Posted by quiltingcandy
In San Diego we have The Chicken Pie Shop, so I don't make it. Theirs is so good! They don't put any vegetables in the pies, you can have them on the side. Their entire meal is a pie, veggies, mashed potatoes with gravy and a biscuit and a piece of pie (your choice) for desert. The total cost is $7.50 + tax & tip. No one goes away hungry. Yum! Now I want to go.
08-21-2014, 03:12 AM
#22
Super Member
Join Date: Apr 2011
Location: Midwest
Posts: 5,051
Originally Posted by Sandygirl
My fav recipe...i think that I found it on Allrecipes.
pie crust, thawed (the rolled type). Place the bottom crust in a pie pan. I love my Pampered Chef stone pie pan ptho it does take longer to heat up.
mix a bag a frozen mixed Veggies, 1 can of cream of (chicken, mushroom, celery....your choice!) soup.
can of milk. Season to taste if you would like. I add black pepper and celery seed. Pour into the pie crust. Put the top crust on the pie. Poke a couple of holes in the top. Bake at 350 for 30-45 minutes or until it bubbles. Let stand for five minutes, cut, serve. Simple!!
I am sure that you can use fresh veggies too. Might take a little longer to cook. Experiment!
Sandy
pie crust, thawed (the rolled type). Place the bottom crust in a pie pan. I love my Pampered Chef stone pie pan ptho it does take longer to heat up.
mix a bag a frozen mixed Veggies, 1 can of cream of (chicken, mushroom, celery....your choice!) soup.
can of milk. Season to taste if you would like. I add black pepper and celery seed. Pour into the pie crust. Put the top crust on the pie. Poke a couple of holes in the top. Bake at 350 for 30-45 minutes or until it bubbles. Let stand for five minutes, cut, serve. Simple!!
I am sure that you can use fresh veggies too. Might take a little longer to cook. Experiment!
Sandy
08-21-2014, 03:44 AM
#23
Super Member
Join Date: Feb 2011
Location: Carlisle, PA
Posts: 1,964
My chicken pot pie always seems to attract visits from my daughter's friends! I use frozen pie crust, bag of frozen mixed veggies, canned cream of mushroom or chicken or broccoli soup (un-diluted). I buy extra pie crust to defrost and use for the top crust. I egg wash the crust and bake at 350 until golden brown. Easy-peasy!
08-21-2014, 08:02 AM
#25
Super Member
Join Date: Jan 2010
Location: Pacific Northwest
Posts: 9,268
Originally Posted by Geri B
...how do you sweat down celery.....curiuos
are done this way also.
I use olive oil in everything, even cakes. And I use kosher salt when cooking.
08-21-2014, 03:31 PM
#26
Super Member
Join Date: Jun 2009
Location: Central Illinois
Posts: 2,329
Here's the Kraft Chicken Pot Pie recipe I mentioned...very tasty!
http://www.kraftrecipes.com/recipes/...pie-57517.aspx
Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use leftover chicken or turkey
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained -- or any combination of veggies you prefer (I also add onion and celery to the Italian dressing with the chicken and cook until it just starts to soften)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
For company I have doubled this and put into a 9x13 dish, covered with two prepared pie crusts.
http://www.kraftrecipes.com/recipes/...pie-57517.aspx
Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use leftover chicken or turkey
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained -- or any combination of veggies you prefer (I also add onion and celery to the Italian dressing with the chicken and cook until it just starts to soften)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
For company I have doubled this and put into a 9x13 dish, covered with two prepared pie crusts.
09-15-2014, 04:30 PM
#28
Member
Join Date: Mar 2011
Location: Southern Illinois (also HI, OR, WA, TX, CA, MO, etc.)
Posts: 25
My Chicken Pot Pie Filling
My favorite is to fill a pie crust with Chicken a'la King recipe and top with a puff pastry crust. Sorry, but mine always has mushrooms, chicken pimento onions and carrots.
Originally Posted by Quilty-Louise
I am starting the filling for tonight's dinner which is
going to be a homemade (except the crust) recipe.
2 things it CAN NOT have in it is broccoli & mushrooms.
What is YOUR favorite CPP filling recipe?
I went online looking for recipes and found a couple I
liked so I am going to take (what I feel) is the best parts
and make my own.
going to be a homemade (except the crust) recipe.
2 things it CAN NOT have in it is broccoli & mushrooms.
What is YOUR favorite CPP filling recipe?
I went online looking for recipes and found a couple I
liked so I am going to take (what I feel) is the best parts
and make my own.
09-20-2014, 05:08 AM
#30
Junior Member
Join Date: Mar 2011
Location: Maine
Posts: 142
I made this pie two night ago. It was the easiest best tasting pie I have ever made. It is placed permanently in my collection of family recipes. Thank you so very much.
Originally Posted by Teacup
Here's the Kraft Chicken Pot Pie recipe I mentioned...very tasty!
http://www.kraftrecipes.com/recipes/...pie-57517.aspx
Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use leftover chicken or turkey
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained -- or any combination of veggies you prefer (I also add onion and celery to the Italian dressing with the chicken and cook until it just starts to soften)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
For company I have doubled this and put into a 9x13 dish, covered with two prepared pie crusts.
http://www.kraftrecipes.com/recipes/...pie-57517.aspx
Deep Dish Chicken Pot Pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (or use leftover chicken or turkey
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained -- or any combination of veggies you prefer (I also add onion and celery to the Italian dressing with the chicken and cook until it just starts to soften)
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
HEAT oven to 375°F.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir. Simmer 5 min.
POUR into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape.
BAKE 30 min. or until golden brown.
For company I have doubled this and put into a 9x13 dish, covered with two prepared pie crusts.
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