1 can of cream of chicken soup
1 can cream of celery soup
1 bag of frozen mixed veggies(thawed)
cubed chicken or turkey (several cups)
Thin out soups a little with milk, add remaining ingredients. Pour into crust, or place crust on top of. Bake til crust is done.What is an easy Chicken Pot Pie recipe?
Chicken Pot Pie
3 - 4 cup cooked chicken, cubed
1 can mixed vegetables, drained
1 can cream of chicken soup
录 teaspoon poultry seasoning
salt and pepper
2 unbaked pie crust - 9 inch
Combine first 5 ingredients in large bowl. Pour into prepared pie shell. Top with remaining pie crust, seal edges with water and flute. Cut steam slits in top, brush with milk.
Bake at 350 degrees for 45 minutes, or until golden brown. Let sit for at least 10 minutes before serving.
2 cups of cooked chopped chicken
2 talbespoons flour
2 tablespoons butter/or oil
2 cups milk
1 cup of mixed frozen vegetables
1 tsp thyme or basil (or italien mixed spice blend, like thyme, basil,oregano etc)
salt/pepper
boil up the veggies, drain. set aside
then make the gravy sauce... melt butter in pan, stir in flour till bubbly, add milk slowly and whisking to encorporate it in slowly without clumping, keep whisking till all milk is in.. this will start to thicken quick... add spices.. then when thickish.. add vegetables and chicken..
poor into prepared crusts and bake as directed... mmmm!
I dont have prepared pie crusts, I sometimes use puff pastry (or croisants in a can, I unroll and place on top) or (canned bisquits on top).. or a sachet of cornbread mix poured on top..... even I have made chedder mashed potatoes and plopped on top before baking.. use your imagination....
enjoy!
this is the easiest ever you are going to thank me for this!!!!!!
okay here are the ingredients
2 pie crust (or ready made pie crust's)
1 cream of chicken soup
1 small can of chicken (or left over what ever chicken)
1 small box of carrots and peas
1/2 soup can milk
1 can cream of potato soup
directions:
place 1 of the pie crusts in a pie plate
in a bowl , mix the cream of chicken and the cream of potato soup and the box of carrots and peas than the can of chicken
add 1/2 soup can of milk
mix well
pour the mixture into the pie shell
top the mixture with the second pie shall.press all the edges of the pie crust and cut a slit in the top of the pie crust
bake at 350 degrees for 35 to 40 minutes
i hope you love it
Make your filling first, like a chicken stew:
Cook 2 sliced onions or sliced leeks in oil or butter over low heat.
Add 1 cup chopped carrot, 1/2 cup chopped celery,
3 minced garlic cloves, 1/4 tsp salt, 1/8 tsp pepper.
Heat %26amp; stir for 5 minutes until softened. Raise to medium heat.
Add 2 tbsp all-purpose flour, heat %26amp; stir for 1 minute.
Slowly add 1 cup chicken broth %26amp; 1/4 cup dry white wine.
Heat %26amp; stir for 5 minutes until boiling %26amp; thickened.
Add 3 cups of chopped cooked chicken %26amp; 1/4 cup sour cream.
Stir together well %26amp; let cool.
Divide pastry into 2 portions for pie crust, roll out on floured surface.
When 1/8'; thick, line 9'; pie plate; spread chicken mix over.
Roll out pie top 1/8'; thick; brush crust edge with egg, cover pie.
Trim %26amp; crimp edge to seal. Brush top with egg. Cut steam slits.
Bake on bottom rack at 375F for 50 minutes until golden.
Let stand on cooling rack for 10 minutes before cutting into 6 wedges.
1/4 cup margarine or butter
1/3 cup all-purpose flour
Dash pepper
1 can (10 1/2 oz) condensed chicken broth
3/4 cup milk
2 cups cubed cooked chicken or turkey
1/3 cup chopped onion
1 can (4 oz) Green Giant庐 mushroom pieces and stems, drained
1 cup Green Giant庐 Valley Fresh Steamers鈩?frozen sweet peas
1 cup frozen sliced carrots
1 can (16.3 oz) Pillsbury庐 Grands!庐 Flaky Layers refrigerated original biscuits
Additional milk, if desired
Sesame seed, if desired
DIRECTIONS
1. Heat oven to 350掳F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.
2. In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.
3.
Chicken Pot Bisquick Pie
Yield: 4 servings
1 2/3 c frozen mixed vegetables, thawed
1 c cut-up cooked chicken
1 cn condensed cream of chicken soup (10 3/4 oz)
1 c Bisquick
1/2 c milk
1 egg
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased
9-inch pie plate. Stir remaining ingredients with fork until blended.
Pour into pie plate.
Bake 30 minutes or until golden brown
Make gravy, toss in cooked chicken, a bag of frozen mixed veggies. I recommend FreshLike brand. Pour into crust, slit the top and bake until brown
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