Chicken Pot Pie Recipes

The sinful chicken pot pie recipe...sinful because of all that cream and cheese that goes into the pie. However, the taste is, if anything, enhanced, so one may indulge just a little.

You need:
500 grams shredded cooked chicken breast
1/2 cup chopped onion
2 tbsp shredded carrots
2 tbsp diced celery
1 cup chopped broccoli
1 egg

Cheese:
cup grated cheddar
1/3 cup cream cheese
1/4 cup grated Parmesan

teaspoon salt
1 cup pancake mix
2 cups cream of chicken soup
1 cup skimmed milk
1 tablespoon vegetable oil

Pour the chicken soup and cup skimmed milk into a large pan. Add the onion, cream cheese, celery, carrots, and Parmesan cheese. Put in salt and cook stirring, over low heat, till the cream cheese melts, then stir in the chicken pieces and the broccoli, and mix well. Pour this mixture in an appropriate baking dish. Aside, mix together the egg, vegetable oil and cup milk. To this add the pancake mixture and blend well. Spoon this batter over the chicken mixture in the baking dish. Bake for about half an hour, uncovered, at 375 degrees Fahrenheit. Savor the creamy, cheesy texture once the tope is browned and the pot pie is ready to serve.

Healthy Chicken Pot Pie

More veggies in the pot pie make it an even more interesting dish. Accordingly, the cheesy bits can be replaced largely by more healthy options like vegetables and greens.

You need:
1 chicken (cut into pieces, but with bones)
2 cups chopped celery
1 cup softened frozen peas
1 cup diced par boiled carrots
3 boiled peeled cubed potatoes
cup sliced mushrooms
cup chopped red bell pepper

1/3 cup flour
2 cups chicken broth
1 can cream of chicken soup
1 cup milk
2 tbsp margarine

For the crust:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk

Cook the chicken and celery together in water, and retain the broth. Dice the chicken.
For the sauce, melt the margarine in a pan and stir in the flour. Then quickly add the chicken broth to this roux and stir well, till the sauce thickens. Then add the chicken soup and milk, mixing well. To make the topping crust, mix together the self-raising flour, margarine and milk, forming a batter. Now arrange the pieces of chicken and vegetables in a baking dish. Pour the sauce over this. Then spoon the crust batter on top and bake at 350 degrees F, till the top is golden brown. A good idea is to get the ready-made pastry crust from the market. With the same ingredients for the vegetables and meat, even the sauce, the pot pie then becomes much easier to cook. After pouring the filling and sauce inside a deep baking dish, roll out the pie crust mix and place over the top. Crimp the edges to cover the dish but remember to cut steam vents in this crust. If there is excess pastry mix, roll out into strips, and arrange into lattice work on top of the crust. A number of decorative shapes can be made with this pastry mix. After covering the dish with desired topping crust, brush with beaten egg and then bake at 375 degrees F for about three quarters of an hour. The pie will then be sufficiently brown and succulent.