Nannys Chicken Pot Pie Recipes

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NANNY'S CHICKEN POT PIE



Nanny's Chicken Pot Pie image

Make and share this Nanny's Chicken Pot Pie recipe from Food.com.

Provided by jewelz4jesus

Categories     Pot Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

3 -4 chicken breasts (with bones and skin removed) or 1 cooked rotisserie chicken (with bones and skin removed)
1 teaspoon onion salt (if cooking your own chicken)
1 large onion, chopped fine
1 cup carrot, sliced
1/2 cup celery, chopped
8 ounces frozen peas
8 ounces broccoli florets
1/3 cup butter
1/3 all-purpose flour
1 3/4 cups chicken stock
2/3 cup milk
2 tablespoons dry sherry (optional) or 2 tablespoons white wine (optional)
1 teaspoon parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 double crust pie crust, for top and bottom
1 egg

Steps:

  • Cube or shred cooked chicken and place in bowl.
  • If using raw chicken, cook chicken in a stock pot by adding chicken breasts, 1 tsp onion salt, and covering it in water.
  • Boil chicken over med heat 15-20 minutes until chicken is cooked through
  • Drain water from chicken, let cool and then cube chicken and place in separate bowl.
  • Preheat oven to 425.
  • In a sauce pan over medium heat sauté onions in butter and cook until translucent.
  • Add carrots, celery, and broccoli to the pan and sauté 2-3 minutes more.
  • Add the flour stir and cook for a minute
  • Gradually add in the chicken stock and the wine if using it.
  • Add the parsley, sage, bay leaf, salt and pepper.
  • Bring to a boil, stirring continuously and simmer until thickened.
  • Turn to med-low heat
  • Stir in the milk and heat without boiling for 2 minutes.
  • Remove the bay leaf.
  • Mix in the chicken and peas.
  • Pour mixture into the pie pastry.
  • Moisten the edge of the pastry with water, and top with remaining pastry pinch the bottom and top pastry together to seal.
  • Make a slits on the top of pie crust to allow steam to escape.
  • Beat egg and brush the pastry with it.
  • Bake in preheated over for 30-40 minutes, or until pastry is golden and filling bubbly.
  • Remove from oven and allow 10 minutes to cool.
  • Slice and serve alone or with yummy mashed potatoes for a real treat!

Nutrition Facts : Calories 487.1, Fat 30.6, SaturatedFat 11.1, Cholesterol 82.8, Sodium 641.2, Carbohydrate 33.7, Fiber 3.1, Sugar 4, Protein 20

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

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