Best 6 Old Fashioned Chicken Pot Pie In A Pan Recipes

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

OLD FASHIONED CHICKEN POT PIE IN A PAN

Steps:

• FOR THE CRUST.
• Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
• The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
• While the dough is kneading, prepare the filling.
• FOR THE FILLING.
• Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
• Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
• Dump veggies and chicken into large bowl.
• FOR THE GRAVY.
• Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
• S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
• Whisk in the cream and S & P.
• Turn off the heat, stir in meat & veggies.
• FOR THE GLAZE:.
• In a small bowl, mix egg and water, beating to a frothy mess; set aside.
• ASSEMBLY.
• Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
• Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
• Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
• Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
• Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
• Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
• Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
• Let rest about 5 minutes before serving.
• With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.