Recipe for quick chicken or turnkey pot pie?
Hurry Up Chicken Pot Pie
* 2 cup chopped cooked chicken breast
* 2 hard-boiled eggs, sliced
* 1/2 cup thinly sliced carrots
* 1/2 cup frozen green peas
* 1 (10 3/4-ounce) can cream of chicken soup
* Salt and pepper, optional
* 1 1/2 cup instant biscuit mix
* 1 cup milk
* 1 stick melted butter
* 1 cup chicken broth
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
~or~
Chicken Pot Pie
* 4 sheets frozen puff pastry
* 1 egg, beaten
* 4 chicken breast halves, or 2 cups leftover cooked chicken
* Seasoned salt and pepper
* 2 tablespoons cooking oil
* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic
* 1/2 small yellow onion, minced
* 1 cup frozen green peas, cooked
* 1 cup chopped cooked carrots
* Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes
Crust:
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
~or~
Do what I do sometimes and buy a Rotisserie Chicken or Turkey Breast. e-bone this and set aside.
In a large bowl add 1 can each, cream of chicken and herb soup, cream of cheese soup, cream of mushroom soup and 1 pint sour cream.
With this combine 3-4 cans of Veg-All, drained and the chicken or turkey pieces.
This is enough to make two pies. I by ready store bought pie shells. The ones with two to a package so I have a top for each pie.
Pre-bake the bottom pie shell. This prevents soggy pie bottom. Spoon in the pot pie mixture and layer with grated cheddar cheese, spoon more and layer with cheese again. Top the pie with the other pie shell and cut a hole in the top to allow it to breath in the oven and bake @ 375 for about 45 minutes.
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How to Cook a Turkey: And All the Other Trimmings
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An all-in-one guide to cooking a turkey as part of a full-course holiday meal presents more than one hundred foolproof recipes, along with step-by-step instructions and full-color photography, that cover everything from appetizers to desserts and featuresTitle: How to Cook a TurkeyAuthor: Fine Cooking (COR)Publisher: Ingram Pub ServicesPublication Date: 2007/09/25Number of Pages: 234Binding Type: …
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Southern Hog Bay Recipes
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Southern Hog Bay Recipes is an all pork cookbook that leaves you cooking everything but the squeal! When Newton First Committee contacted the ABDR Advisory Board about putting on a hog bay in Newton, Texas, they jumped all over it. It would be called the Annual James Bean Memorial Newton County Hog Bay Show Down, after Mary Lou Mott’s son, James, who passed away March 28, 2002. It seemed only f…
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