Chicken pot pie recipe?

I am looking for an easy chicken pot pie recepie. I made one last month with bisquick and it turned out way to doughy and cakey...





Looking for something more flakey...





Thanks.Chicken pot pie recipe?
I found that if you use a pie crust recipe then the crust is better. Get a recipe that is a bottom and top pie crust. It turns out nice and flaky and not doughy at all.Chicken pot pie recipe?
I don't have a recipe but I have an awesome website that I absolutely love to get recipes from. www.allrecipes.com I hope this helps!
Easy Chicken Pot Pie





This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.





1 sheet frozen puff pastry (half of 17.3-ounce package), thawed


Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)





1 tablespoon butter


1 cup diced celery


1/3 cup finely chopped shallots


3 cups low-salt chicken broth


1 1/2 pounds skinless boneless chicken breast halves


1 cup whipping cream


1 10-ounce russet potato, peeled, cut into 1/2-inch cubes


1 cup frozen peas





Preheat oven to 375掳F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.


Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.





Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; saut茅 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.





Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.





Makes 4 to 6 servings.
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.
Easy Chicken Pot Pie





1pkt chicken gravy mix, prepared as directed


1-1o ounce box or 15 ounce can(drained) mixed veggies cooked


1-8ounce can cooked and diced chicken drained


1 pkg Pillsbury Pie crust, thawed





Directions





Place one pie shell in pie tin.


Spread veggies and chicken around in the pan and pour gravy over top of veggie mix. Next place second pie shell on top of mix and seal edges and poke holes in crust top to vent steam. Bake in 350 0ven until golden brown.





You can substitute biscuits or mashed potatoes for the top crust. Place them around the pie tin and bake until brown. ALso good with cheddar cheese melted over the potatoes.





Makes 6 servings
Savory Chicken Potpies





Ingredients





(6 servings)





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.


Makes 6 servings.
Marie Callender's Chicken Pot Pie





CRUST:


1 1/2 C all-purpose flour


3/4 tsp salt


2 egg yolks


3 TBL ice water


2/3 C cold butter





FILLING:


1 C sliced carrots (3 carrots)


1 C sliced celery (1 stalk)


2 C frozen peas


1 C chopped white onion


4 boneless, skinless breasts (or more if you like a lot of chicken!)


4 TBL butter


5 TBL all-purpose flour


2 1/2 C chicken broth


2/3 C milk


1/2 tsp salt


Dash of pepper


1 egg, beaten





Prepare the crust by sifting together the flour salt in a medium bowl. Make a depression in the center of the flour with your hand. Put the yolks and ice water into the depression. Slice the butter into tablespoon size portions and add it into the flour depression as well. Using a fork, but the wet ingredients into the dry ingredients. When all of the flour is moistened, use your hands to finish combining the ingredients. This will ensure that the chunks of butter are well blended into the dough. Roll the dough into a ball, cover it with plastic wrap and put it into the refrigerator for 1 to 2 hours. This will make the dough much easier to work with!





When the dough has chilled, preheat the oven to 425 degrees, and start on the filling by steaming the vegetables. Steam the carrots and celery for 5 minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen peas and onions and continue to steam for an additional 10 to 12 minutes or until the carrots are tender. Prepare the chicken by poaching the breasts in lightly salted boiling water for 8 to 10 minutes.





In a separate large saucepan, melt the butter over medium heat, remove from the heat, then add the flour and whisk together until smooth. Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or two until thick, then reduce the heat to low.





Cut the poached chicken into large bite sized chunks and add them to the sauce. Add the salt and a dash of pepper. Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4 to 5 minutes. As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you plan to bake the pies in as a guide for cutting the dough. The filling will fit four 16-ounce casserole dishes perfectly, but you can use just about any comparable size, as long as they are oven safe.


Invert one of the dishes onto the dough and use a knife to cut around the rim. Make the cut about a half-inch larger all the way around to give the dough a ';lip';, which you will fold over when you cover the pie. Make four. Spoon the chicken and vegetable filling into each casserole dish adn carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly so that the dough sticks to the outer rim. Brush some beaten egg on the dough on each pie. Bake the pies on a cookie sheet for 30 to 45 minutes or until the top crust is light brown.





ENJOY!!!
Use the same ingredients you used for the one you made but don't use the Bisquick. By some already made pie dough. You can buy it already to just unroll and, cover the pie dish with. You can make it as a whole pie with the top and bottom crust or just the top. Hope this helps some.