Chicken pot pie
08-20-2014, 07:38 PM
#21
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
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
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: 9,276
In a little olive oil and sprinkle some salt on it and cook over medium heat until soft. Chop the celery into even pieces so it all cooks about the same time. Onions and other veggies such as bell peppers, scallions, carrots (in small diced pieces)
are done this way also.
I use olive oil in everything, even cakes. And I use kosher salt when cooking.
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.
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.
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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