Good OldFashioned Chicken Pie

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Fill the crust with the chicken and vegetable mixture, and unroll the remaining pie crust across the top. Press the edges of the crusts together with your fingers or a fork. Using a sharp knife, carefully make a few slits to vent the top crust. Bake. Place the prepared pie in the preheated oven, and bake for 1 hour.

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Put the shredded meat in the bottom of a 2-quart (8×8) casserole dish or baking pan. STEP 8. In a medium saucepan, combine the broth and soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken. STEP 9. In a medium mixing bowl, combine the flour, salt, and pepper.

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Bone the chicken and separate into medium-sized pieces; put the pieces in the bottom of a large casserole dish. Using extra flour to thicken the reserved broth, make about a quart of gravy; while still hot, pour enough gravy over the chicken to cover. Combine the remaining 2 cups of flour, baking powder, baking soda, sugar, and salt in a bowl.

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Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick (about 5-6 minutes).

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Instructions. Preheat the oven to 350°F. Place one pie crust into the bottom of your deep-dish pie plate and bake for 7 minutes then remove from the oven and set aside. In a 5-quart Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat.

Chicken Pie

Build and bake pot pie: Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

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Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary.

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Make the filling in a 10-inch cast iron skillet. Top with the puff pastry. Brush with egg wash, season with salt and pepper, and cut slits in the top to vent. Bake in a 375°F oven for 30-40 minutes, or until the puff pastry is golden brown and the filling is bubbly. Let stand for 10-15 minutes before serving.

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Preheat the oven to 450. Press the pie crust into the bottom of a deep pie plate. Pinch along the edges. Scatter the shredded chicken into the pie crust. Whisk together the flour, stock and milk and then pour over the chicken. Salt and pepper the chicken according to taste.

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Stir the chicken into the cream mixture, then add the potatoes, the carrots and peas; mix well. Taste and adjust seasonings as needed. Unroll one of the pie crusts and use a rolling pin to stretch dough. Place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate.

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Baking Chicken Pot Pie. Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes. Check Chicken Pot Pie after 30 minutes. If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie.

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1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat. 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well. 3. Lightly spray a 9x9 baking dish with cooking spray.

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Preheat oven to 350. Lightly grease a 9 x 13-inch casserole dish. Spread chicken pieces over bottom of casserole. Add sliced hard-boiled egg over the chicken if using. Combine cream of celery or chicken soup, broth, thyme, salt and pepper in a saucepan and heat to a boil then pour over chicken.

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Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes. Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes. Remove chicken from broth. Debone and skin. Chop meat. Skim off fat from broth.

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To bake the pot pie directly from frozen, preheat oven to 425°F. Place pot pie on a baking sheet, cover with foil, and bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 35-40 minutes, or until the top is golden brown and the inside is bubbly.

2 lbs chicken, cooked 1 10 oz. can cream of chicken soup 1½ can of

Preheat the oven to 375°F. Place one of the cut sheet of puff pasty in the bottom of the pie plate and set aside until ready. In a large frying pan, melt the butter on medium. Add the onions and cook until softened. Once onions have softened, add celery, garlic, carrots, potatoes and frozen peas. Add fresh thyme.