What is a great recipe for chicken pie ?

Question

i have been trying to make a really nice chicken pie for my family but the recipys i have followed have used a borring white sause is there any thing else i can use that will make it be like the expensive shop bought ones

Answer 1

This recipe is either exactly or very close to what I make, but found it at cooks.com.  I believe it is from "Country's Cooking" magazine, and everyone that tries it loves it!  Always make it to use up leftover fried chicken, minus the skin, as well as add any left-over veggies needing to be eaten.

CHICKEN POT PIE WITH CELERY SEED CRUST  

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

2/3 c. milk

2 c. cut up cooked chicken

1 (10 oz.) frozen peas & carrots

PASTRY:

2 c. flour

2 tsp. celery seed

1 tsp. salt

2/3 c. plus 2 tbsp. shortening

4-5 tbsp. ice water

In saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside.

Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball.

On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into a 9 x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits in center to allow steam to escape. Bake at 425 degrees for 30-35 minutes. Yield 4-6 servings.

Answer 2

use www.epicurious.com, its the best website for ingredients  

Answer 3

This one is really flavorful.

Gram's Chicken Pot Pie

http://www.kraftfoods.com/kf/recipes/rec...

1 lb. boneless skinless chicken b*****s, cut into bite-size pieces

2 Tbsp.  KRAFT Zesty Italian Dressing

2 cups frozen mixed vegetables

1 can  (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 sheet  frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1 egg, beaten

HEAT oven to 400ºF.

Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased 9-inch square baking dish.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in crust to permit steam to escape. Place on baking sheet.

BAKE 30 min. or until crust is deep golden brown. Let stand 5 min.

----

Answer 4

I use chicken broth as the liquid in my sauce and I add some garlic salt, white or black pepper and then sage and thyme.  If I don't have broth, then I use bouillon but then garlic powder or it's too salty.