Returned to the oven for another 15 to 20 minutes, or until it was a pretty golden brown. Removed the foil and brushed the top with a beaten egg. Baked, covered with foil for about 30-35 minutes.
Topped with the 2nd crust and cut 4 vents. Spooned it into the bottom crust in a deep dish pie plate. Many people complained that the recipe was bland, so I seasoned the filling with poultry seasoning, salt & pepper. Added a generous splash of white wine, 1 chopped onion and 1 potato,cubed.Followed by the leftover chicken (cubed), and frozen mixed vegetables until the amounts looked right. After reading the reviews, here's what I came up with: Mixed soup with milk in a large bowl, per some reviewers. So, I thought "Why not?" This is one of those recipes that should be entitled "chicken pot pie your way." As with all recipes, I tweaked it a bit to make it my own. But I was looking for ways to use up some leftover chicken and a refrigerated pie crust purchased from the "reduced" section at the local grocery. I have never made a "quickie" chicken pot pie in my life. I was pleasantly surprised by this recipe. I'm begged to make this at least once a week. Put it in the oven at 385 and baked til the biscuits were golden. Lastly I took a container of grande biscuits, sliced them all in half horizontally and topped the dish. After spreading it with a large spoon I then poured the cream mixture over the chicken. In a 9x13 dish I poured the chicken and broccoli mixture in. In the meanwhile I added a can of cream of chicken soup, a little more milk, and 2 cans of mixed vegetables to the cream mixture. After the chicken was browned I added some broccoli florets. In a skillet I sauteed some diced onions, a little garlic and some chicken thigh strips. Then I added 2 half inch slices of Velveeta (diced) to the sauce and let it melt and stir. Cook that together for a couple of minutes and then add milk, salt, and pepper until you get to a consistancy you like. Melt 3T of butter in a heavy bottomed pot and add 2T flour. I added a few important things and made this a 5 star! I started out making a bechamel (white) sauce. I made one pie for company and froze the other. Poured veggies into sauce - stirred well and poured sauce into 2 pie shells. I then took 1 can of cream of celery and 1 can of cream of chicken added them to 2 cups hot chicken gravy as stated above. I only roasted them for about 30 minutes at 350. I drizzled them all in olive oil and seasoned with poultry seasoning - garlic and onion powder salt and pepper. This time I roasted potatoes, onions, parsnips and carrots and 3 diced chicken breast on my stone baking sheet. Thank you Sharon for sharing such a good recipe that is so versatile and easy!!!! Update: January 2013. I mixed everything in together and poured it into the pie crust and baked it for about an hour. However this one looked quick and easy, so I tried it as written and I did find it to be a bit bland, for my taste, however all good cooks take a good recipe and make it better (according to their tastes and make it their own) The version I made last night was made with these changes - 2 cans of chicken - 1 can of cream of celery - 1 cup of chicken gravy (made from the powder stuff - poultry seasoning- pepper - fresh cut carrots, diced potatoes -parsnips and green beans, parboiled. I usually don't make recipes that call for cans of soup. Cooked at 350 until golden.Īs written I give it a 3 star. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all, giving it an egg wash and cutting some holes in the top. I put 1/2 the filling in the freezer for next time. I threw all that in along with a can of peas. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I cook up a chopped onion, 3 ribs of celery and 3 shredded carrots in some butter. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter, 1/3 cup flour (whisked together and cooked for 2 minutes), 1 and 3/4 cup chicken stock, 3/4 cup milk, salt, pepper, celery seed and fresh thyme. Delicious!! I made a ton of tweaks, so many that I'm not sure if what I made is really the same recipe anymore. Wow.I've attempted chicken pie before and had terrible results but not this time.