chicken pot pie recipe???

Question

anyone with a good chicken pot pie recipe? no pie crust!

thanks in advance

Answer 1

This is a REALLY good one, I love it, but you say you don't want pie crusts?!

I'll give the recipe to you anyways, just in case you change your mind..



1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk



2 (9 inch) unbaked pie crusts



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.

Serves 8.

---



I looked a little and this is what I found for what youre looking for (with no pie crust)



http://allrecipes.com/Recipe/Chicken-Pot-Pie-VIII/Detail.aspx



And from the reviews and the ratings, it seems to be a good one.

---

Answer 2

1

Answer 3

Chicken Pot Pie

3 - 4 cup cooked chicken, cubed

1 can mixed vegetables, drained

1 can cream of chicken soup

¼ 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.

Answer 4

Unless you've been hiding under a rock for the last couple years, I'm sure you've heard of the Paleo Diet. Read here https://tr.im/DmXvf

I hate to even call it a diet, because it's really just the real way that humans have eaten for almost 1.9 Million years, as opposed to the modern-day processed food diet full of grains, sugars, and processed vegetable oils.

Answer 5

Instead of pie dough you could use mashed potatos bottom and top

Answer 6

Quick Chicken Pot Pie

INGREDIENTS:

2 1/2 cups diced cooked chicken

4 ounces sliced mushrooms, about 1/2 cup

1 1/2 cups frozen peas and carrots or mixed vegetables

1/4 cup chopped onions

1 can cream of mushroom or cream of chicken soup

milk

.

Topping

.

1 cup biscuit mix

1/2 cup shortening

3/4 cup milk



PREPARATION:

Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving

===

This one comes with pie crust but really good--This is the recipe that I always use...ENJOY!!!



Chicken Pot Pie



4 sheets frozen puff pastry

1 egg, beaten

4 chicken breast halves, or 2 cups leftover cooked chicken

Seasoned salt and pepper

2 tablespoons cooking oil

1/3 cup butter

2/3 cup all-purpose flour

1 quart heavy cream

1/4 cup chicken base

1 tablespoon minced garlic

1/2 small yellow onion, minced

1 cup frozen green peas, cooked

1 cup chopped cooked carrots

Pinch fresh grated nutmeg, optional



Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.



Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.



In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen

====

CHICKEN POT PIES



4 pie crusts (2 deep dish, 2 reg.)

4 carrots

4-5 sm. white potatoes

6-8 chicken legs and thighs

1 sm. can sweet peas

1 can corn

1 sm. can mushrooms

2 c. chicken gravy



Boil chicken in large pot with water, salt and pepper (to taste) until tender. Remove chicken from broth and save the broth. Debone the chicken, breaking the chicken into small chunks.

Slice carrots into 1/8 inch slices and cut potatoes into small chunks. Boil carrots and potatoes in chicken broth until tender. Add to the pot, chicken, peas, corn and mushrooms. Cook for 15-20 minutes. Drain half of the broth. Add the chicken gravy to the broth and simmer for 10-15 minutes.



Fill deep dish pie crusts to lip and top with regular crusts, gently press edges to seal. Bake at 400 degrees for 45 minutes until brown.



EASY POT PIE



Leftover turkey or chicken

2 (10 1/2 oz.) cans chicken gravy

10 oz. box frozen mixed vegetables

10 oz. can refrigerated biscuits



In 2 quart casserole mix leftover turkey or chicken, gravy and vegetables. Bake at 400 degrees for 15 minutes. Top with biscuits and bake for 12 to 15 minutes more