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Chicken Pot Pie Recipe: Easy Chicken Pot Pie Recipe
This recipe makes a great chicken pot pie without preservatives (no need for them because this wonít stick around for long in your refrigerator).
2 (9-inch) deep dish frozen pie crusts, thawed
Preheat oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust.
Bake for 30 minutes or until crust is golden brown.
This classic Bisquick recipe has been around for ages. Itís easy to make and itíll be a favorite for years to come.
1/3 cup butter, melted
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
1 1/2 cup Bisquick
Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 cups chicken stock
Preheat oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil.
Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brown.
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