Any good homemade chicken pot pie recipes?

I'd appriciate any good homemade chicken pot pie recipes, please. I grew up in Hawaii and San Diego but love southern cooking. Please help. Thanks.Any good homemade chicken pot pie recipes?
There are Chicken Pot Pie recipes in the link below... like over 30 recipes. Browse'em all and read the reviews.





Add www.allrecipes.com to your favorites! Its an amazing website for cooking recipes.. yummy! Its awesome ;-)Any good homemade chicken pot pie recipes?
You said ';Home Made';, here ya go, right down to the Home Made Stock:





Savory Chicken Potpies





Ingredients





5 lb Roasting chicken (OR two 2 1/2 Lb)


1 lg Onion, peeled and quartered


3 Leafy celery tops


3 Sprigs fresh parsley


1 ts Salt


10 Peppercorns


1 Bay leaf


2 c Water





PASTRY:


2 c All-purpose flour, insifted


3/4 c Shortening


Ice water


1 lb Small carrots, pared, cut 1/2-inch long


1/2 pk Frozen pearl onions (1/2 Lb)


2 lg Celery stalks, diagonal cut 1/4-inch long


3/4 c Milk


1/2 c All-purpose flour, unsifted


3/4 ts Poultry seasoning


1/2 ts Salt


1/4 ts Pepper


1 lg Egg yolk, beaten with 1 Tbl water





Instructions





STOCK:





STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens.)


Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use.


Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F.


Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown.
Quick And Easy Chicken Pot Pie





1 can (15 ounces) mixed vegetables, drained


1 can (10 3/4 ounces) cream of mushroom soup or cream of chicken soup


1 can (10 ounces) chicken, drained


1/4 teaspoon dried thyme or sage


2 (9-inch) refrigerated pie crusts, room temperature





Heat oven to 350掳 F.





In medium mixing bowl, combine vegetables, soup, chicken and


seasoning. Fit one pie crust into a 9-inch pie pan. Pour vegetable


mixture into pie crust.


Top with remaining crust; crimp edges to seal and prick top with fork.





Bake for 30 minutes or until crust is golden brown and filling is


hot. Allow pie to cool slightly before cutting into wedges to serve.





Preparation Time: 15 minutes


Cook Time: 30 minutes
These are a little different than the ';traditional';...





';Chicken Pot Pie Soup'; - 8 servings





1 (1 lb., 3 oz.) tube refrigerated large buttermilk biscuits


1 lb. red potatoes; cut into 1/2'; pieces


2 ribs celery; sliced


1/2 onion; chopped


2 (10 3/4 oz.) cans condensed cream of chicken soup


2 1/2 lb. rotisserie chicken; skin and bones removed, meat shredded (4 cups)


1 (10 oz.) pkg. frozen pea-and-carrot mixture


1 1/2 tsp. dried Italian seasoning


1/4 tsp. pepper


2 tbsp. chopped fresh parsley (optional)





Prepare biscuits according to package directions.


Meanwhile, in large pot, combine potatoes, celery, onion and 4 cups water; over high heat, bring to boil. Reduce heat to medium-low; stir in condensed soup. Simmer until potatoes are almost tender, about 12 minutes. Add chicken, peas and carrots, Italian seasoning and pepper. Cook until potatoes are tender and soup is heated through, about 15 minutes. If desired, sprinkle with fresh parsley. Top each serving with a biscuit.


(TIP: For an easier dinner, top each serving with buttered toast.)








';Old-Fashioned Chicken Potpie'; - 6 to 8 servings





1 1/2 cups sliced fresh mushrooms


1 cup sliced fresh carrots


1/2 cup chopped onion


1/3 cup butter


1/3 cup all-purpose flour


1 1/2 cups chicken broth


1 1/2 cups milk


4 cups cubed cooked chicken breast


1 cup frozen peas


1 (2 oz.) jar pimentos; drained


1 tsp. salt


BISCUIT TOPPING:


2 cups all-purpose flour


4 tsp. baking powder


2 tsp. sugar


1/2 tsp. salt


1/2 tsp. cream of tartar


1/2 cup cold butter


2/3 cup milk





In large saucepan, saute mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to boil; cook and stir 2 minutes or until thickened. Add chicken, peas, pimentos and salt; heat through. Pour into a greased shallow 2 1/2-quart baking dish; set aside.


In large bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times. Pat or roll out to 1/2'; thickness; cut with a floured 2 1/2'; biscuit cutter.


Place biscuits over chicken mixture. Bake, uncovered, at 400* for 15-20 minutes or until biscuits are golden brown.
Get pie crust mixed with chicken broth, and chicken. Mmmm, good in the neighborhood.
Country Chicken Pie





=== POT PIE FILLING ===


1 carrot -- cut thin diagonally


1 potato -- peeled and cubed


1 onion -- chopped


1/2 cup fresh or frozen peas


2 tablespoons cornstarch


3/4 cup skim milk


1 can reduced-sodium chicken broth - (10 1/2 oz) -- defatted


2 tablespoons nonfat dry milk


1/2 teaspoon dried thyme


1/4 teaspoon freshly-ground black pepper


1/4 teaspoon salt


1/8 teaspoon ground sage or poultry seasoning


2 cups cubed cooked chicken breast





=== PASTRY ===


1 cup all-purpose flour


1 tablespoon stick margarine (not reduced-calorie)


2 tablespoons canola oil


4 teaspoons skim milk - (to 6 tspns)





To Make the Potpie Filling: Preheat the oven to 400 degrees. In a medium saucepan, combine the carrots, potatoes, onions, peas and a small amount of water. Cover and cook over medium heat for 10 minutes, or until crisp-tender. Drain and set aside.





In a medium saucepan, whisk together the cornstarch and 1/4 cup of the skim milk until smooth. Then stir in the broth, dry milk, thyme, pepper, salt, sage or poultry seasoning and the remaining 1/2 cup skim milk. Cook, stirring, over medium heat until the mixture begins to thicken and just comes to a boil.


Add the chicken and reserved vegetables; heat through. Transfer the mixture to a shallow 1 1/2-quart casserole or an 8- by 8-inch baking pan.





To Make the Pastry: Place the flour in a small bowl. Using a pastry blender, cut in the margarine until the pieces are very fine. In a custard cup, stir together the oil and 4 teaspoons of the milk. Drizzle the oil mixture over the flour mixture. Using a fork, toss and stir lightly until the dry ingredients are moistened. If necessary, add enough of the remaining 2 teaspoons milk to moisten.





Then, using your hands, gently shape the mixture into a ball. Place the ball of dough between two 12-inch-square pieces of wax paper. Gently roll out the dough to an 8-inch circle or 9-inch square to fit the size of the chosen baking pan.





Remove the top piece of wax paper. Cut a few slits in the dough for the steam to escape. Carefully invert the dough on top of the filling. Remove the remaining piece of wax paper. Fold the edges of pastry under and flute them. Bake for 25 to 30 minutes, or until the pastry is golden.


This recipe yields 4 servings.
Here are two great recipes:





Quick Chicken Pot Pie





INGREDIENTS:


鈥? 1/2 cups diced cooked chicken


鈥? ounces sliced mushrooms, about 1/2 cup


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


鈥?/4 cup chopped onions


鈥?/2 can cream of mushroom or cream of chicken soup


鈥ilk





鈥opping


.


鈥? cup biscuit mix


鈥?/4 cup shortening


鈥?/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掳. Cool for 10 to 15 minutes before serving.





Southern Chicken Pie





INGREDIENTS:


鈥? medium chicken or 4 chicken breast halves, boned


鈥? tablespoons all-purpose flour


鈥alt and pepper, to taste


鈥? hard-boiled eggs


鈥iced pimiento


鈥utter


.


鈥ie Crust:





鈥? cup flour


鈥? tablespoons shortening


鈥?/2 teaspoon salt


鈥? tablespoons cold water





PREPARATION:





Cover chicken with boiling water. Cover; simmer until very tender. Cool chicken in liquid. Remove skin and bones. Thicken liquid with flour and season with salt and pepper. Place chicken in a baking dish; add cut-up eggs and pimientos.


Cover with thickened broth.





Crust: Sift flour with salt; cut in shortening. Add water a little at a time; toss lightly with a fork. Roll out; place on top of the chicken mixture. Cut vents to allow steam to escape. Bake at 350掳 for 30 to 45 minutes or until brown.
In my business I hired this cook. She made great pot pies. I asked her what the secret was. They had all the right stuff,potatoes,carrots, peas ,chicken, gravy ,crust. But tasted diff. She finally told me she used the flavor packs from the Ramen soups. After her shift I checked the pantry, sure enough, every soup pack had been slit open and the flavor pack taken out. So I guess she was telling me the truth.
Chicken Pot Pie





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


Original recipe yield: 1 - 9 inch pie





INGREDIENTS


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





DIRECTIONS


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.
1 lb. boned, skinned chicken cubed


2 med. carrots - sliced thin


1 rib celery - sliced thin


1 cup frozen peas


1/3 cup butter OR margarine


1 med. onion - chopped


1/3 cup all-purpose flour


2/3 cup milk - low-fat okay


2 tsp. chicken soup base OR 2 chicken bouillon cubes


1/2 tsp. salt


1/4 tsp. black pepper


1/4 tsp. celery seed


(2) 9'; un-baked pie crusts


1 Tbls. butter OR margarine





Place chicken carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute.


Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.


In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.


Center one pie crust in a lightly greased 9'; pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.


Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.


Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown.


Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.
Chicken Pot pie








* 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


* 1/2 can cream of mushroom or cream of chicken soup


* milk


* .


* Topping


* .


* 1 cup biscuit mix


* 1/4 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掳. Cool for 10 to 15 minutes before serving.
Homemade Pot Pie


4 Freezer Pie Shells


1 can of Veg-All


1 can of cream of chicken soup


1 package or 1 can of chicken





Mix the veg-all, soup and chicken. Place in one pie shell. Place additional pie shell on top of pie shell with ingredients. Puncture the pie shell with a fork for baking. The additional pie can be frozen until you are ready to bake it. Bake at 350 for 30-45 minutes - until golden brown. Also beef pot pie can be made by omiting the Veg-ALL and creamed soup, replacing those ingredients with Beef Stew or Campbells Chunky Veg Beef Soup.
ingrediants





chicken


pot


pie





mix well and serve
Lots.





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