Best chicken pot pie recipe?

I don't want the quickest recipe, I want the best one, with great spices and potatoes have to be included.Best chicken pot pie recipe?
This is a tweaked Southern Living magazine,,,recipe and the best one you will find..worth every bit of the trouble you go to..it will make your reputation...LOL





1 cup chopped onions


1 cup chopped celery


1 1/2 cups diced potatoes


1 (16 ounce) bag frozen mixed vegetables, thawed


1/2 cup margarine or butter


1/2 cup all-purpose flour


2 cups chicken broth


1 cup half-and-half


1 teaspoon salt


1/4 teaspoon pepper


4 cups chopped cooked chicken


2 (15 ounce) packages refrigerated pie crusts





Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the sauteed mixture, stirring constantly for one minute.


Allow refrigerated pie crust to come to room temperature. Meanwhile, combine half and half and chicken broth. Gradually stir into the vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chopped chicken, stirring well. Add additional salt and pepper to taste.


Preheat oven to 400掳.


Spray nonstick spray into a 9 X 12 casserole. Place pie crust on the bottom of the pan to cover, cutting to fit. Pour chicken/vegetable mixture over the pie crust, then top with the remaining pie crust. Cut vents into the top crust.


Bake for 40 minutes or until crust is golden brown. Enjoy!





You can add a bit of sage and poultry seansoning if you liked it more spiced....I do for at home,,,but when I take it somewhre,,,,I leave them out...some people can't eat spicy.....I will sometimes add a little parsley, and thyme....instaed of the sage and poultry seasoning....just for a change....Best chicken pot pie recipe?
1 pound skinless, boneless chicken breast halves - cubed


1 cup sliced carrots


1 cup frozen green peas


1/2 cup sliced celery


1/3 cup butter


1/3 cup chopped onion


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon celery seed


1 3/4 cups chicken broth


2/3 cup milk


2 (9 inch) unbaked pie crusts





DIRECTIONS:


1. Preheat oven to 425 degrees F (220 degrees C.)





2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.





3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.





4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.





5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
******CHICKEN PIE (leftover chicken)


1 (2 1/2 - 3 lb.) chicken, cooked and boned (great way to use leftovers from whole, baked chicken)


1 can celery soup (cream of mushroom, cream of chicken, or whatever you want to use)


1 can peas and carrots (drained) (I used a bag of frozen green beans, peas, carrots and corn. Use whatever vegetables you want.)


Salt and pepper to taste


3/4 stick butter


1 c. chicken broth (or chicken bouillon mixed with water)


1 1/2 c. Bisquick


1 1/2 c. milk


Grease a large (fairly deep, not shallow) casserole dish with part of the butter. Put boned chicken in bottom of dish.


Mix soup with chicken broth and spread over chicken. Sprinkle drained vegetables over the soup.


Cut butter into small pieces and dot casserole.


Mix Bisquick and milk together; pour on top. Bake at 350 degrees for one hour. Serves 6 to 8 people.
COUNTRY CHICKEN POT PIE (HOMEMADE


CRUST)





1 pound skinless, boneless chicken breast halves - cubed


1/3 cup oil (olive or vegetable)


1 tsp minced garlic


录 tsp onion salt


录 tsp black pepper


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1 cup flour


2 tsp baking powder


陆 tsp ground sage


2 tbsp butter (separate)


1/8 teaspoon salt


1/3 cup milk


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1/2 cup chopped onion


1 cup sliced carrots


1 cup frozen green peas


1/2 cup sliced celery


1 can cream of chicken or cream of mushroom soup, condensed


陆 tsp celery seed


1/8 tsp black pepper


1/8 tsp salt


1/8 tsp garlic powder


1 can (14oz) chicken broth





Preheat oven to 350掳F.





Chicken:





In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 lb chicken which has been cubed.


Cook on medium to high heat until cooked through. Drain and leave in strainer for future use.








Crust:





In a large bowl, combine flour, baking powder, ground sage, salt, butter, and milk. Form into a ball, roll out.


Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use.





Bring to a boil, reduce heat and simmer for 10-15 minutes.





In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached.





Lightly grease a 9鈥漻9鈥渄ish. Place mixture in bottom. Place crust on top and brush with egg whites or butter.





Bake in preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.





Cool for 10 minutes before serving.
Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine 1 pound skinless, boneless chicken breast halves - cubed ,1 cup sliced carrots, 1 cup frozen green peas, and 1/2 cup sliced celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.


In the saucepan over medium heat, cook 1/3 cup chopped onions in 1/3 cup butter until soft and translucent. Stir in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed. Slowly stir in 1 3/4 cups chicken broth and 2/3 cup milk. Simmer over medium-low heat until thick. Remove from heat and set aside.


Place the chicken mixture in bottom unbaked pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.


Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.








Have fun





Ayelet