Chicken Pot Pie Recipe: Easy Chicken Pot Pie Recipe
By Brandy Summers
This recipe makes a great chicken pot pie without preservatives (no need for them because this won't stick around for long in your refrigerator).
2 (9-inch) deep dish frozen pie crusts, thawed
1 (15 oz.) can mixed vegetables, drained
2 cups chicken breast, cooked and diced
1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup milk
Preheat oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust.
Bake for 30 minutes or until crust is golden brown.
=> Chicken Pie Recipe: Bisquick Chicken Pot Pie Recipe
This classic Bisquick recipe has been around for ages. It's easy to make and it'll be a favorite for years to come.
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cub chicken broth
2/3 cup milk
1 3/4 cup chicken
10 oz. pkg. frozen peas and carrots
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
1 1/2 cup Bisquick
3 tablespoons hot water
3 tablespoons butter, softened
Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.
=> Best Chicken Pot Pie Recipe: Cheesy Homemade Chicken Pot Pie Recipe
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 cups chicken stock
1 cup chicken meat, cooked and shredded
3/4 cup green peas
1/3 cup celery, diced
1/3 cup carrots, diced
1 1/2 cups cheddar cheese, shredded
2 tablespoons cornstarch
1/4 cup milk
2 (9-inch) pie crusts
Preheat oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil.
Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brown.
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