I'm looking for a chicken or beef pot pie recipe. No preference. However, it DOES need to be fairly simple and not require a ton of prep or time.
Can anyone help?
Can anyone help?
-
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Anyone have a simple pot pie recipe?
- Thread starter alleygirl
- Start Date
for the filling
1 sm can cream of chicken soup
1 regular can peas and carrots
either boiled chicken or canned, cooked chicken
mix together, if too thick, can thin with chicken stock or canned chicken broth
use a frozen or refrigerated crust
fill one, cover with the other
brush with butter
bake at 350 until crust is golden brown
This is the basic one we use at the bakery, 'cept there we use huge cans of chicken soup and gallon cans of peas and carrots, lol.
ETA, now I want one!!
1 sm can cream of chicken soup
1 regular can peas and carrots
either boiled chicken or canned, cooked chicken
mix together, if too thick, can thin with chicken stock or canned chicken broth
use a frozen or refrigerated crust
fill one, cover with the other
brush with butter
bake at 350 until crust is golden brown
This is the basic one we use at the bakery, 'cept there we use huge cans of chicken soup and gallon cans of peas and carrots, lol.
ETA, now I want one!!
I just made one of these the other day, it was good.
Not too horrible for you, very simple
1 can cream of potato soup
1 pkg frozen mixed veggies
1 cup cubed chicken (you can get the canned low fat chicken - still good & quick and easy)
1 cup all purpose baking mix (I use the heart healthy low fat bisquick, but you can use the regular)
3/4 skim milk (spilt 1/4 and and 1/2 cups) - You could use any milk you wanted though
1 egg
Spices of your choice, we love a lot of pepper in this
Use a really good pie plate, I like the really deep pie plates of stoneware, the glass pie plates just don't cook near as great for this
Preheat oven to 400F. In 9" pie plate, mix chicken, vegetables, soup, spices, and 1/4 c. milk.
2. Mix remaining milk (1/2 c.), egg and baking mix. Pour over chicken mixture and smooth. Bake 30 minutes or until golden.
Not too horrible for you, very simple
1 can cream of potato soup
1 pkg frozen mixed veggies
1 cup cubed chicken (you can get the canned low fat chicken - still good & quick and easy)
1 cup all purpose baking mix (I use the heart healthy low fat bisquick, but you can use the regular)
3/4 skim milk (spilt 1/4 and and 1/2 cups) - You could use any milk you wanted though
1 egg
Spices of your choice, we love a lot of pepper in this
Use a really good pie plate, I like the really deep pie plates of stoneware, the glass pie plates just don't cook near as great for this
Preheat oven to 400F. In 9" pie plate, mix chicken, vegetables, soup, spices, and 1/4 c. milk.
2. Mix remaining milk (1/2 c.), egg and baking mix. Pour over chicken mixture and smooth. Bake 30 minutes or until golden.
mmmmm.... those sound yummy now I think i'll have to make one or two
- Thread Starter Thread Starter
- #5
They both sound yummy!
I may give one a try on the weekend when I have more time to experiment. Thanks!
I may give one a try on the weekend when I have more time to experiment. Thanks!
If you'd like to do the sauce from scratch, it's not difficult...
4 T \tbutter
4 T \tflour
½ t \tsalt
\tDash of freshly ground pepper
2 c \tmilk*
2 chicken bouillon cubes, crushed (or equivalent)*
2 \tegg yolks, slightly beaten
¼ c \tsherry (not optional*)
1-2 c cooked chicken or turkey
1-2 c cooked vegetables of your choice**
Frozen puff pastry, biscuits or mashed potatoes for topping
Melt butter over low heat. Add flour, salt and pepper slowly, stirring constantly and cook until thickened. Add a little of the hot milk mixture to the slightly beaten egg yolks, then return them to the milk. Add bouillon. Stir and cook about 2 minutes. Add chicken and veg. Add sherry, stir well.
Divide between two 2-cup individual casserole dishes, top with pastry, biscuits or potato, bake in 350 F oven for 20-25 minutes -- until sauce is bubbling and top is browned.
* If you have available a product called "Better than Bouillon", a couple of teaspoons of that are perfect, or substitute 2 cups of chicken or turkey stock for the milk and bouillon, if you prefer
** I like a combination of carrots, celery, onion, and something green -- leftovers or frozen or a combination work fine.
Bon appetit!
4 T \tbutter
4 T \tflour
½ t \tsalt
\tDash of freshly ground pepper
2 c \tmilk*
2 chicken bouillon cubes, crushed (or equivalent)*
2 \tegg yolks, slightly beaten
¼ c \tsherry (not optional*)
1-2 c cooked chicken or turkey
1-2 c cooked vegetables of your choice**
Frozen puff pastry, biscuits or mashed potatoes for topping
Melt butter over low heat. Add flour, salt and pepper slowly, stirring constantly and cook until thickened. Add a little of the hot milk mixture to the slightly beaten egg yolks, then return them to the milk. Add bouillon. Stir and cook about 2 minutes. Add chicken and veg. Add sherry, stir well.
Divide between two 2-cup individual casserole dishes, top with pastry, biscuits or potato, bake in 350 F oven for 20-25 minutes -- until sauce is bubbling and top is browned.
* If you have available a product called "Better than Bouillon", a couple of teaspoons of that are perfect, or substitute 2 cups of chicken or turkey stock for the milk and bouillon, if you prefer
** I like a combination of carrots, celery, onion, and something green -- leftovers or frozen or a combination work fine.
Bon appetit!
