Chicken pot pie
08-20-2014, 06:47 AM
#13
Super Member
Join Date: Jun 2007
Location: British Columbia
Posts: 8,157
This is my favourite by Eat, Shrink & Be Merry....mmmmmm..... http://www.foodnetwork.ca/recipe/sta...cken-pie/8415/
08-20-2014, 08:36 AM
#14
Super Member
Join Date: Jun 2009
Location: Central Illinois
Posts: 2,329
I love a recipe on the Kraft food website. It uses a bit of low fat Italian salad dressing for a bit of zip and 4 oz of low fat cream cheese for creaminess. I use one top crust - no bottom crust. So the fat calories are less. This is a really tasty recipe.
08-20-2014, 11:01 AM
#15
Senior Member
Join Date: Mar 2011
Posts: 602
. But on the rare occasion I do make it from scratch... it isn't CPP without carrots, peas, celery and onions in addition to chicken and the sauce.
08-20-2014, 02:07 PM
#16
Super Member
Join Date: Apr 2011
Location: Midwest
Posts: 5,051
My fav recipe...i think that I found it on Allrecipes.
pie crust, thawed (the rolled type). Place the bottom crust in a pie pan. I love my Pampered Chef stone pie pan ptho it does take longer to heat up.
mix a bag a frozen mixed Veggies, 1 can of cream of (chicken, mushroom, celery....your choice!) soup.
can of milk. Season to taste if you would like. I add black pepper and celery seed. Pour into the pie crust. Put the top crust on the pie. Poke a couple of holes in the top. Bake at 350 for 30-45 minutes or until it bubbles. Let stand for five minutes, cut, serve. Simple!!
I am sure that you can use fresh veggies too. Might take a little longer to cook. Experiment!
Sandy
pie crust, thawed (the rolled type). Place the bottom crust in a pie pan. I love my Pampered Chef stone pie pan ptho it does take longer to heat up.
mix a bag a frozen mixed Veggies, 1 can of cream of (chicken, mushroom, celery....your choice!) soup.
can of milk. Season to taste if you would like. I add black pepper and celery seed. Pour into the pie crust. Put the top crust on the pie. Poke a couple of holes in the top. Bake at 350 for 30-45 minutes or until it bubbles. Let stand for five minutes, cut, serve. Simple!!
I am sure that you can use fresh veggies too. Might take a little longer to cook. Experiment!
Sandy
08-20-2014, 05:42 PM
#19
Super Member
Join Date: May 2008
Location: Florida
Posts: 3,708
Chicken, potatoes, celery, onion, carrots, parsley, salt, pepper. NO PEAS.
Get a large roaster, cook, cool, remove meat from the bones. Save some breast or dark meat for another meal.
Use the broth, add flour to thicken into gravy and use to cook the veggies, add cut up meat. Pour hot into prepared pie crust. Made from scratch of course!
Cover with another crust and bake.
Also freezes well before cooking.
Makes a lot so plan to freeze some.
My daughter has been known to use a cooked rotisserie chicken and a jar of chicken gravy or 2!
And frozen pie crust. Same veggie as above.
Get a large roaster, cook, cool, remove meat from the bones. Save some breast or dark meat for another meal.
Use the broth, add flour to thicken into gravy and use to cook the veggies, add cut up meat. Pour hot into prepared pie crust. Made from scratch of course!
Cover with another crust and bake.
Also freezes well before cooking.
Makes a lot so plan to freeze some.
My daughter has been known to use a cooked rotisserie chicken and a jar of chicken gravy or 2!
And frozen pie crust. Same veggie as above.
08-20-2014, 05:56 PM
#20
Super Member
Join Date: Dec 2010
Location: Chula Vista CA
Posts: 7,402
In San Diego we have The Chicken Pie Shop, so I don't make it. Theirs is so good! They don't put any vegetables in the pies, you can have them on the side. Their entire meal is a pie, veggies, mashed potatoes with gravy and a biscuit and a piece of pie (your choice) for desert. The total cost is $7.50 + tax & tip. No one goes away hungry. Yum! Now I want to go.
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