Does anyone have a good recipe for chicken&veg pie please?

Question

Does anyone have a good recipe for chicken&veg pie please?

Answer 1

1. One can mixed veggies

2.One can cream of ckn soup

3. Salt & Pepper to taste

4. One cup sour cream

5. 1/2 cup mayo

6. 1 lb ckn

7. Mix together

8. Top wit chez

9. Crushed crackers

10. butter

11. Let cook for 30 min until bubbly

12. Enjoy

Answer 2

bisquick chicken pot pie

Ingredients

1 cup cooked chicken, cut into bite sized pieces

1 2/3 cups frozen vegetables, thawed

1 (10 ounce) can cream of chicken soup (I use low sodium)

1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)

1/2 cup nonfat milk or milk

1 egg

Directions

1Preheat oven to 400°F.

2Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.

3Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.

4Bake in oven for 30 minutes or until top turns golden brown.

Answer 3

country chicken and veg pie

Ingredients (serves 6)

1 large (about 1.5kg) chicken

1 onion, roughly chopped

3 carrots

Bouquet garni*

2 potatoes, diced

1 leek, white part only, finely sliced

2 celery stalks, chopped

125g frozen peas

85g unsalted butter

225g button mushrooms, sliced

25g plain flour

150ml thick cream

2 tbs chopped flat-leaf parsley

1/4 tsp freshly grated nutmeg

2 tbs milk, to brush

Pastry

1 1/3 cups (200g) plain flour, sifted

55g unsalted butter

55g lard

Method

To make pastry, process all ingredients in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons iced water and process until pastry forms a smooth ball. Cover and refrigerate for at least 30 minutes.

Place chicken in a saucepan with onion, 1 roughly chopped carrot and bouquet garni. Cover with cold water and bring to the boil, then reduce heat to low and simmer for 1 hour. Remove chicken, cool slightly, then cut meat into chunks.

Strain stock into a clean saucepan. Chop remaining carrots and add to pan with potatoes and leek. Cook over medium heat for 10 minutes, then add celery and peas and cook for a further 5 minutes. Remove vegetables, reserving 350ml of the stock (freeze remainder for soups), and place in a large bowl with the chicken.

Preheat the oven to 180°C.

Melt 50g butter in a frypan over medium heat, cook mushrooms for 2 minutes and add to bowl. Melt remaining butter in a pan over medium-low heat, add flour, then cook for 1 minute. Add reserved stock and cook, stirring, for 2 minutes. Add cream, stir in parsley and season well with salt, pepper and nutmeg.

Pour sauce into bowl with chicken and vegetables, stir and place in a 1.5-litre pie dish. Allow to cool.

Bring pastry to room temperature and roll out on a floured board. Cover dish with pastry, trim edges and cut leaf shapes from trimmings to decorate. Make a couple of slits in the top. Brush with milk and bake for 25 minutes or until golden.

Notes & tips

* To make a bouquet garni, tie a few sprigs of parsley, thyme and bay leaves together with string