Chicken Pot Pie ala Art
From thepoint 14 years agoIngredients
- chicken and Broth: shopping list
- 3 pounds chicken (or more depending on what you use) shopping list
- water for cooking chicken shopping list
- 3 large carrots, sliced shopping list
- 1 large sweet onion, chopped shopping list
- 1 tablespoon garlic, minced shopping list
- 3 ribs celery, chopped shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon dried basil shopping list
- 1/2 teaspoon poultry seasoning shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- .. shopping list
- Vegetables: shopping list
- 1 can corn, drained shopping list
- 1 can white potatoes, cut into 1/2" cubes shopping list
- 1 can green peas, drained shopping list
- 1 can green beans, drained shopping list
- 1 small can mushrooms, sliced shopping list
- 2 large carrots, peeled and diced shopping list
- 1 medium sweet onion, peeled and diced shopping list
- 2 ribs celery, chopped shopping list
- 1 teaspoon butter or margarine shopping list
- .. shopping list
- Gravy: shopping list
- 4 ounces butter shopping list
- 6 tablespoons flour shopping list
- 1 quart chicken stock, plus some extra to add if it shopping list
- gets too thick shopping list
- 1 can condensed mushroom soup, or other kind shopping list
- 1/4 teaspoon celery seed shopping list
- salt and pepper to taste shopping list
- .. shopping list
- Crust: shopping list
- 2 large cans crescent roll dough shopping list
- 1 tablespoon butter, melted shopping list
How to make it
- Preheat oven to 375F.
- Chicken and Broth:
- Cook chicken (whole, pieces, and/or trimmings) in enough water to cover by about 2 inches. When beginning to boil, reduce heat and add carrots, onions, garlic and celery. Cook for several hours, adding more water as necessary.
- About a half hour before finished, add oregano, basil, salt and pepper to taste.
- When done, strain chicken and vegetables from stock. Set stock aside, discard vegetables and place chicken on a platter to cool slightly.
- When chicken has cooled sufficiently, remove it from the bones, skin, fat, etc. and reserve the chicken. If necessary cut chicken into bite-sized pieces.
- This can be done 1 or 2 days in advance.
- Vegetables:
- Use canned or fresh vegetables. Fresh vegetables should be sautéed slightly in butter so they will finish cooking during the baking. Set aside for final preparation.
- Gravy:
- Using the same pan in which you sautéed the fresh vegetables, add butter and flour to make a roux. Stir while cooking over medium heat. Cook for a couple of minutes until it browns slightly. Add the chicken stock. Cook over low to medium heat for a couple of minutes until the gravy thickens. Add a can of Creme of Mushroom, Cream of Chicken, or Cream of Celery condensed soup to the gravy and cook until it has combined with the stock gravy. Add more if necessary. Season with celery seed, salt and pepper to taste. If you like, prepare extra gravy to serve at the table.
- Crust and Final Preparation:
- Remove crescent roll dough from cans without separating the triangles. You should have three rectangles of dough. Roll out slightly and line the bottom and sides of a 9" x 13" deep baking dish, or use two smaller baking dishes.
- Spoon vegetables into the bottom of the dish; add a layer of chicken, then repeat layers one time. About 3 cups of chicken is needed. Ladle gravy over the chicken and vegetables. Remaining dough should be rolled out slightly and layered on top of the chicken and gravy mixture. Seal the edges and cut 3 or 4 slits into the top of the dough.
- Bake for about 60 minutes until crust is brown and pie is hot through. About 10 minutes before done, brush the crust lightly with melted butter. If crust edge begins to brown too quickly, cover edges with foil.
- Remaining chicken and/or broth can be packaged and frozed for addition meals.
People Who Like This Dish 5
- grimm44 Nowhere, Us
- aussie_meat_pie My Kitchen, AU
- jett2whit Union City, GA
- choclytcandy Dallas, Dallas
- lanabade Goshen, NJ
- crazeecndn Edmonton, CA
- thepoint Hagerstown, MD
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The Rating
Reviewed by 4 people-
5 forks,I use the refrigerated pie crusts for mine also,do not use peas or carrots,I like mushrooms,pearl onions,and brocoli,chopped,We love chicken pies!Thankyou for the post.
lanabade in Goshen loved it -
yummy yummy!
jett2whit in Union City loved it -
Great this is full of flavour..5 forks
aussie_meat_pie in My Kitchen loved it
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