Wednesday, March 4, 2009

Chicken Pot Pie

I love Chicken Pot Pie. Pat's recipe is delicious but takes more time to do the pastry. I love it though. Amy's is quick and easy and heart-warming.

Easy Chicken Pie (Amy DeMordaunt)

1 package (10 oz) frozen mixed vegetables or make your own by chopping and cooking until partly done: potatoes, carrots, celery, peas…
3 cups cooked and cubed chicken
1 can cream of celery or chicken soup
1 cup chicken broth
¼ tsp pepper
1 cup bisquick
¾ cup milk
¼ cup butter or margarine, melted

Preheat oven to 425. Spread chicken and vegetables in a greased, shallow 2 quart baking dish. Stir together soup, broth, and pepper. Pour over chicken mixture. Combine baking mix, milk, and butter in separate bowl; stir until smooth. Pour over ingredients in baking dish. Bake for 45-50 minutes or until golden brown.

Delicious Chicken Pot Pie (Pat Mackay)
½ cup margarine
1/3 cup flour
½ cup onion
½ tsp salt
¼ tsp pepper
1 ¾ cup chicken broth
2/3 cup milk
2 cups chicken
1 package frozen peas and carrots (can add potatoes). Cook before.

Melt margarine and blend in flour, onions, salt and pepper. Cook until smooth. Remove from heat. Stir in broth and milk. Boil and stir for 1 minute. Stir in chicken and vegetables. Prepare pastry.

2/3 cup + 2 Tbsp shortening
1 tsp salt
2 cups flour
4-5 Tbsp water
2 tsp poppy seeds

Roll 2/3 of pastry into 13” square. Ease into square pan. Roll remaining dough. Place over filling. Flute edges and cut slits in top. Cook, uncovered, at 425 until crust is brown, 30-35 minutes.

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