Chunkychickenpotpie Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

CHUNKY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Sear and cube chicken.
• Mix together cubed chicken, veggies, cream of chicken soup, egg, red pepper powder, salt and pepper. Heap into pie crust.
• Cover with pie top, pinch sides down as if making a pie. Cut 2 slits in pie top to vent. Foil around edges of pie.
• Bake at 400 degrees for approximately 30 minutes. Check periodically to make sure top of pie isn't getting too brown.