Chicken Pie Not With Vegetables Except Onions Recipes

CHICKEN POT PIE I

Steps:

• Boil or steam the chicken breasts until done. Dice.
• Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
• Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN PIE

Steps:

• Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
• Add water to cover the chicken by about 1 inch.
• Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
• Remove from the heat and let stand at room temperature until cool enough to handle.
• Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
• Preheat the oven to 425 degrees.
• Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
• In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
• In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
• Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.

CHICKEN PIE (NOT WITH VEGETABLES, EXCEPT ONIONS)

Steps:

• 1. Simmer chicken in water with bouillon cubes, salt and pepper*. (Have water almost to top of chicken.) Cook until meat falls off bones; let cool and de-bone. *If you desire, you can cook the chicken ahead of time and refrigerate or freeze and thaw before putting the pie all together.
• 2. Cover bottom of casserole dish with pastry (I use a 13"x8"x2" baking pan,). Put in chicken and liquid. * I usually bake the bottom crust about 7-10 minutes before adding the chicken and liquid -this assures the crust is done and won't be soggy or gummy.
• 3. Top with sliced boiled eggs*, chopped onions, salt and pepper. Pour chicken soup over this, and top with pats of butter. *Some people don't like boiled eggs. These can be left out without hindering the flavor.
• 4. Put rest of pastry on top and press along sides to bottom crust. Prick top of crust with fork. Cook about 1 hour at 375 degrees.
• 5. Cut into 8-12 squares (depending whether you serve it alone, with a salad and/or a vegetable) and serve. This is a rich and filling pie. I usually serve it with marinated cole slaw and a green vegetable. However, it is a meal in itself.
• 6. Leftovers can be saved (in freezer) as individual slices and reheated later.
• 7. Enjoy a slice of Chicken Pie!
• 8. NOTE: You can use any crust for the pie; however, I always use my Never-Fail Pie Crust (I'll post it.)for this recipe, as well as for other pies. It is very easy, flaky and really makes the pie. It makes 5 regular sized pie crusts (It will take 3/5 of the recipe -3 crusts for this large pie). Your can refrigerate or freeze the left over crusts until you are ready to use them.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN PIE

Steps:

• Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
• Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
• Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
• Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
• Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
• Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
• Tip:
• With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

CHICKEN POT PIE

Steps:

• Preheat the oven to 425ºF.
• Place the potatoes and the carrots in a pot and cover with water. Bring to a boil, reduce the heat and cook until the vegetables are just tender, 8-10 minutes. Drain.
• In a large skillet, heat the olive oil. Add the mushrooms and cook until they start to soften, then add the onions. Cook until the mushrooms and onions are both softened, then remove to a bowl.
• In the same skillet, melt the butter. Whisk in the flour and cook for a minute. Stir in the salt, thyme and pepper. Slowly whisk in the chicken broth and the milk. Bring the mixture to a boil then stir until thickened.
• Remove from the heat and stir in the chicken, peas, potatoes and carrots, and mushrooms and onions.
• Roll out 1 of the crusts and place in a 9-inch pie plate. Fill with the chicken mixture. Roll out the remaining pie crust and place over the filling. Trim and seal the edges. Cut slits in the top the crust.
• In a small bowl, whisk the egg with about a tablespoon of water. Brush the egg wash over the crust of the pie. Set the dish on a baking sheet (to catch anything that may bubble over while baking).
• Bake the pie until the crust is golden, 30-40 minutes. Watch it to make sure it doesn't over-brown.
• Let the pie stand for 15 minutes before slicing.

CHICKEN AND GREEN ONION COBBLER

Steps:

• FOR FILLING:
• Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.
• Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.
• Spoon fat off top of broth. Measure broth, adding more if necessary for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
• FOR TOPPING:
• Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.
• Bake cobbler until topping is firm and golden brown, about 35 minutes.

BEST-EVER HEALTHIER CHICKEN POT PIE RECIPE

Steps:

• Heat the butter in a large sauté pan or pot over medium heat. When it's melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes. Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes. Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour. Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce). Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper. Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square. Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it. Brush the tops with the egg whites and bake until golden brown, about 25 minutes.