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Chicken Pot Pie ala Art

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                   *  Exported from  MasterCook  *

                       Chicken Pot Pie ala Art

Recipe By     : Art Guyer
Serving Size  : 8    Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Chicken and Broth:
3	pounds 		chicken (or more depending on what you use)
			water for cooking chicken
3	large		carrots, sliced
1	large		sweet onion, chopped
1	tablespoon	garlic, minced
3	ribs		celery, chopped
1	teaspoon	dried oregano
1	teaspoon	dried basil
1/2	teaspoon	poultry seasoning
1/2	teaspoon	salt
1/2	teaspoon	black pepper
1	can		corn, drained
1	can		white potatoes, cut into 1/2" cubes
1	can		green peas, drained
1	can		green beans, drained
1	small can	mushrooms, sliced
2	large		carrots, peeled and diced
1	medium		sweet onion,  peeled and diced
2	ribs		celery, chopped
1	teaspoon	butter or margarine
4 	ounces 		butter 
6 	tablespoons	flour 
1 	quart 		chicken stock, plus some extra to add if it 
                           gets too thick 
1	can		condensed mushroom soup, or other kind
1/4  teaspoon 		celery seed
			Salt and pepper to taste
2	large cans	crescent roll dough
1	tablespoon	butter, melted

Preheat oven to 375F.

1. Chicken and Broth:
Cook chicken (whole, pieces, and/or trimmings) in enough water to cover by 
about 2 inches.  When beginning to boil, reduce heat and add carrots, onions,
garlic and celery.  Cook for several hours, adding more water as necessary.
About a half hour before finished, add oregano, basil, salt and pepper to 

When done, strain chicken and vegetables from stock.  Set stock aside, 
discard vegetables and place chicken on a platter to cool slightly.

When chicken has cooled sufficiently, remove it from the bones, skin, fat, 
etc. and reserve the chicken.  If necessary cut chicken into bite-sized 

This can be done 1 or 2 days in advance.

2. Vegetables:
Use canned or fresh vegetables.  Fresh vegetables should be sautéed slightly 
in butter so they will finish cooking during the baking.  Set aside for final 

3. Gravy: 
Using the same pan in which you sautéed the fresh vegetables, add butter and 
flour to make a roux. Stir while cooking over medium heat. Cook for a couple 
of minutes until it browns slightly. Add the chicken stock. Cook over low to 
medium heat for a couple of minutes until the gravy thickens. Add a can of 
Creme of Mushroom, Cream of Chicken, or Cream of Celery condensed soup to the 
gravy and cook until it has combined with the stock gravy.  Add more if 
necessary. Season with celery seed, salt and pepper to taste.  If you like, 
prepare extra gravy to serve at the table.

4. Crust and Final Preparation:
Remove crescent roll dough from cans without separating the triangles.  You
should have three rectangles of dough. Roll out slightly and line the bottom 
and sides of a 9" x 13" deep baking dish, or use two smaller baking dishes.  

Spoon vegetables into the bottom of the dish; add a layer of chicken, then 
repeat layers one time.  About 3 cups of chicken is needed.  Ladle gravy over 
the chicken and vegetables.  Remaining dough should be rolled out slightly 
and layered on top of the chicken and gravy mixture.  Seal the edges and cut 
3 or 4 slits into the top of the dough.

Bake for about 60 minutes until crust is brown and pie is hot through.  About 
10 minutes before done, brush the crust lightly with melted butter.  If crust 
edge begins to brown too quickly, cover edges with foil.

Remaining chicken and/or broth can be packaged and frozed for addition meals.

                   - - - - - - - - - - - - - - - - - -


This turned out wonderful.  I made two smaller baking dishes, and will freeze
one of them.  

Formatted in MasterCook
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