Easy Chicken Pot Pie / Pies

"Comfort food all the way and a pleasant surprise for the family to boot. These pot pies will satisfy a "man-sized" appetite. I was astounded as to how nice they turn out!"
 
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photo by Bone Man photo by Bone Man
photo by Bone Man
Ready In:
2hrs
Ingredients:
10
Serves:
5
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
  • In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
  • Drain the carrots and peas, then add them to the soup blend.
  • Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
  • Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
  • Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
  • Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
  • In another mixing bowl, mix the flour, baking powder, white pepper and milk.
  • When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
  • Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
  • Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
  • Remove from the oven and serve when the tops are golden brown.

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Reviews

  1. I love the taste of home cooking, especially chicken pot pie...This is a nice recipe.
     
  2. I have to admit, I was pleasantly surprised. I went on a search for something to use up leftover turkey. I am not a big pot pie fan but I knew homemade HAD to be better. I just remember the old Banquet pot pie days from my youth (40 years ago). So I thought I'd take a chance. I was a little skeptical when I mixed the flour and milk mixture. Looked like paste (and I was afraid it would taste like it too). So I added about a tablespoon of sugar to it. Turned out great! I used frozen peas and carrots instead of the canned. Very, very good. My whole family liked it.
     
  3. I thought these were easy, healthy, and everyone loved them. I used whole wheat flour and a lot less butter. Thank you!!!
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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