Best Moms Creamy Chicken Pie 1940s Recipes

OLD-FASHIONED CHICKEN POT PIE RECIPE

Steps:

• Combine first 7 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven; discard vegetables and bay leaf. Let chicken cool; skin, bone, and cut into bite-size pieces.
• With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven; bring broth to a boil. Add frozen vegetables and potatoes; return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth; set aside. Reserve remaining broth for other uses.
• Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs; stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.
• Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture; crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape; bake at 400° for 20 minutes or until golden brown.

CHICKEN PIE

Steps:

• Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
• Add water to cover the chicken by about 1 inch.
• Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
• Remove from the heat and let stand at room temperature until cool enough to handle.
• Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
• Preheat the oven to 425 degrees.
• Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
• In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
• In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
• Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• In pan, melt butter on medium high.
• When melted, add flour to fully cover all of the butter on the bottom of the pan.
• Stir with a wisk and lower the temperature to med-low.
• It should start to have a cookie dough-like consistency.
• Constantly wisk so that the dough/sauce never browns or burns.
• Slowly add cream and stir with wisk.
• Add more and more cream, untill it has a creamy sauce consistency. When creamy, add shredded cheese slowly and wisk.
• In a seperate pan add the butter and chopped seasoning. Let it cook down into the butter.
• While waiting, cut up the chicken breasts and cook in a separate pan.
• In a pot, add can of condensed cream of chicken soup and seasoning mixture.
• Reduce it to a more liquid form, by adding chicken broth.
• Add the chicken, peas, and sour cream.
• Let it cook and simmer, but stirring all the time so the cheese does not burn.
• Precook the pie shell in a glass pie dish until it is firm - not brown.
• Pour in the contents of the pan into the warmed pie shell.
• If using a top, cut around glass pie dish and press with fingers. If not, just place in oven.
• Cut slits in the top for venting the pie.
• Cook for 30 minutes or until shell is light brown.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.