wilkes

I did the pilsbury classic recipe the other day and it was really good

Chicken Pie

1 fryer chicken cut up

2 cups chicken broth preferably homemade

1 can cream of chicken or celery soup

1 cup self-rising flour

1 cup buttermilk

1/2 cup butter melted


Cook chicken in boiling water until tender.

Remove from the broth and cool.

Remove all skin and bones. Cut or tare the chicken in bite size pieces.

Place the chicken in the bottom of a greased casserole dish. Combine the

chicken broth with the cream of chicken or celery soup and pour over the

chicken. Combine the flour, buttermilk and butter and spoon over the

chicken mixture. The crust will rise to the top as it bakes. Bake at 350

degrees for 40 to 50 minutes. Let stand 10 minutes before serving.

21/2 to 3 lb chicken

1 can cream of chicken soup

1 1/2 tsp black pepper

2 c reserved chicken broth

1 stick margarine

1 c self rising flour

1 c buttermilk

salt

Cook chicken in salt water until done. Remove from bones. Place in greased 9 x 13 in casserole dish.

In saucepan, mix chicken broth and soup. Bring to boil and pour over chicken.In a bowl, mix flour, buttermilk , margarine and pepper to form batter. Spoon batter over broth. Bake at 425 degrees for 25 to 30 mins. Enjoy

Melt in your mouth Chicken Pie

2 1/2 to 3 pounds chicken breast. (I found that bone in give a better flavor.)

2 stalks of celery

2 cups chicken brother, reserved from chicken

1 can cream of chicken soup

Batter for Crust

1 stick margarine, melted

1/2 teaspoon black pepper

1 teaspoon salt

1 cup self-rising flour

1 cup buttermilk

Place chicken in pot. Add water of cover along with the celery. Cook until tender.

Discard celery. Reserve broth.

Remove meat from bone, and shred in pieces. Place in a 8 x 11 baking dish. Combine 2 cups of the reserved broth and soup in a saucepan. Bring to a boil and pour over chicken. In a mixing bowl combine melted margarine, pepper, salt, flour and buttermilk. Mix well. . Spoon batter over chicken mixture. Cover the entire dish. Bake 25 to 30 minutes in 400 degree oven or until bubbly and lightly brown.

This is my family’s favorite. We leave out the mixed vegetables.

Pillsbury Classic Chicken Pot Pie

INGREDIENTS

Crust: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

½ teaspoon salt (I do not add this)

¼ teaspoon pepper

1 ¾ cups Progresso® chicken broth (from 32-oz carton), or use broth from stewed chicken

½ cup milk

2 ½ cups shredded cooked chicken or turkey

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed (optional)

DIRECTIONS

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Boil Chicken til falls off bone

Place in piecrust

Use chicken broth and mix in corn starch to thicken

Can use a small amount of sage

salt and pepper to taste

place top crust and bake til bottom crust is done and top is browned

My husband wants a good chicken pie recipe without veggies. Suggest recipes he wants to make it Saturday