Mama’s Chicken Pot Pie
You can never have too many main course recipes, so give Mama’s Chicken Pot Pie a try. One serving contains 1408 calories, 38g of protein, and 80g of fat. This recipe serves 6 and costs $3.34 per serving. 1012 people have made this recipe and would make it again. This recipe from Simple Plate requires ground pepper, butter, carrots, and poultry seasoning. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Overall, this recipe earns a tremendous spoonacular score of 94%. Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers, Mama's Spaghetti Pie, and One Pot Creamy Chicken Pot Pie Pasta are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 55 minutes
Ingredients:
¼ cup all purpose flour
1 tablespoon butter
2 cups medium-diced carrots, blanched for 2 minutes
10 0z Chicken Stock (preferrably home-made but pre-packaged will do)
3 cups chopped cooked chicken
½ can Campbells' Cream of Chicken Soup
½ can Campbells' Cream of Mushroom with Roasted Garlic Soup
2 Marie Callenders® frozen deep dish pie crusts (defrosted and placed in refrigerator) OR
coarse ground black pepper
¼ cup half and half
1 idaho potato peeled and diced
1 (10-ounce) package frozen peas (2 cups)
1 box refrigerated pie crusts OR
½ teaspoon poultry seasoning
1 (17.3-oz.) package frozen puff pastry sheets, thawed
sea salt
1 cup yellow onions, chopped (1 onions)
Equipment:
pie form
oven
mixing bowl
dutch oven
whisk
pot
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees.Meanwhile roll out refrigerated crust for the bottom crust and place into 9-inch deep crust pie pan. ORRemove one defrosted pie crust from refrigerator and allow to come to room temp on counter after fitting into a 9-inch deep crust pie pan ORRoll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate.In a large mixing bowl whisk together the chicken stock, soups and poultry seasoning (set aside)In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.Add the flour and cook over low heat, stirring constantly, for 2 minutes.Add the soup mixture to the pot , stirring constantly for one 1minute more until it begins to thicken.Add half and half, salt and pepper, as you continue to stir.Remove from heat.Add in the chicken and veggies and mix well returning to low heat for approximately 2 more minutes being certain ingredients are mixed well.Remove from heat againSpoon mixture into prepared pie pan and level as needed.Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp. Cut 4 to 5 slits in top of pie for steam to escape. Place pie on a jelly-roll pan.Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.Bake at 375° on lower oven rack 50 minutes. Brush lightly with melted butter and return to oven (covering the edges if needed to prevent burning)and bake 5 minutes or until filling is bubbly and crust is golden brown.Allow to cool 15 minutes.
Step by step:
1. Preheat oven to 375 degrees.Meanwhile roll out refrigerated crust for the bottom crust and place into 9-inch deep crust pie pan. OR
2. Remove one defrosted pie crust from refrigerator and allow to come to room temp on counter after fitting into a 9-inch deep crust pie pan OR
3. Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate.In a large mixing bowl whisk together the chicken stock, soups and poultry seasoning (set aside)In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
4. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
5. Add the soup mixture to the pot , stirring constantly for one 1minute more until it begins to thicken.
6. Add half and half, salt and pepper, as you continue to stir.
7. Remove from heat.
8. Add in the chicken and veggies and mix well returning to low heat for approximately 2 more minutes being certain ingredients are mixed well.
9. Remove from heat again
10. Spoon mixture into prepared pie pan and level as needed.
11. Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp.
12. Cut 4 to 5 slits in top of pie for steam to escape.
13. Place pie on a jelly-roll pan.
14. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust.
15. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
16. Bake at 375° on lower oven rack 50 minutes.
17. Brush lightly with melted butter and return to oven (covering the edges if needed to prevent burning)and bake 5 minutes or until filling is bubbly and crust is golden brown.Allow to cool 15 minutes.
Nutrition Information:
covered percent of daily need
