Can I have the recipe for chicken pot pie?

Thanks.Can I have the recipe for chicken pot pie?
Ingredients





3 whole (6 split) chicken breasts, bone-in, skin-on


3 tablespoons olive oil


Kosher salt


Freshly ground black pepper


5 cups chicken stock, preferably homemade


2 chicken bouillon cubes


12 tablespoons (1 1/2 sticks) unsalted butter


2 cups yellow onions, chopped (2 onions)


3/4 cup all-purpose flour


1/4 cup heavy cream


2 cups medium-diced carrots, blanched for 2 minutes


1 (10-ounce) package frozen peas (2 cups)


1 1/2 cups frozen small whole onions


1/2 cup minced fresh parsley leaves





For the pastry:





3 cups all-purpose flour


1 1/2 teaspoons kosher salt


1 teaspoon baking powder


1/2 cup vegetable shortening


1/4 pound cold unsalted butter, diced


1/2 to 2/3 cup ice water


1 egg beaten with 1 tablespoon water, for egg wash


Flaked sea salt and cracked black pepper





Directions


Preheat the oven to 350 degrees F.





Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.





In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 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 hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.





For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.





Preheat the oven to 375 degrees F.





Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.Can I have the recipe for chicken pot pie?
EASY CHICKEN POT PIE





1 can chicken (next to tuna)


2 cans mixed vegetables


1 can cream of chicken soup


3 dashes sage


salt and pepper to taste


2 deep dish frozen pie crusts





Drain chicken and vegetables. In a large bowl, mix the first five ingredients.





Place mixture into pie crust and top with second.





Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.








REAL CHICKEN POT PIE





chicken breasts, boneless


2 cups rice


1 can of Campbell's Cream of Chicken Soup


1 can of Campbell's Cream of Chicken %26amp; Herbs Soup


carrots and potatoes, in quantity desired


1/4 minced Vidalia onion (for flavoring)


1 can of corn, drained


1 can of peas, drained


1 or 2 clove garlic, minced


3 tubes Pillsbury's crescent rolls


Note: Any vegetables you prefer can be used in this recipe





Preheat oven to 300掳F.





Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).





Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.





Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.





If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.





Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.





Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.





Cover with remaining Crescent Rolls, and bake at 350掳F for approximately 11 to 15 minutes.





Remove from the oven and enjoy the best chicken pot pie in the world!
Chicken Pot Pie





, 2005, Ina Garten, All Rights Reserved





Show: Barefoot ContessaEpisode: Back for the Weekend





* RECIPE


* COMMENTS %26amp; REVIEWS(288)





*


Cook Time





55 min


*


Level





Intermediate


*


Yield





4 individual pot pies





Close


Times:





Prep


30 min


Inactive Prep


30 min


Cook


55 min


Total:


1 hr 55 min





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Ingredients


nocoupons





* 3 whole (6 split) chicken breasts, bone-in, skin-on


* 3 tablespoons olive oil


* Kosher salt


* Freshly ground black pepper


* 5 cups chicken stock, preferably homemade


* 2 chicken bouillon cubes


* 12 tablespoons (1 1/2 sticks) unsalted butter


* 2 cups yellow onions, chopped (2 onions)


* 3/4 cup all-purpose flour


* 1/4 cup heavy cream


* 2 cups medium-diced carrots, blanched for 2 minutes


* 1 (10-ounce) package frozen peas (2 cups)


* 1 1/2 cups frozen small whole onions


* 1/2 cup minced fresh parsley leaves





For the pastry:


nocoupons





* 3 cups all-purpose flour


* 1 1/2 teaspoons kosher salt


* 1 teaspoon baking powder


* 1/2 cup vegetable shortening


* 1/4 pound cold unsalted butter, diced


* 1/2 to 2/3 cup ice water


* 1 egg beaten with 1 tablespoon water, for egg wash


* Flaked sea salt and cracked black pepper





Directions





Preheat the oven to 350 degrees F.





Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.





In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 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 hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.





For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.





Preheat the oven to 375 degrees F.





Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
I use leftover rotisserie chicken or turkey and cut into cubes. Great to throw in all your leftover veggies in the fridge...like peas, carrots, potatoes. Then mix a can of Cr. ckn. soup or cr. celery soup with a can of milk or light cream, even a little sour cream is good... and pour over the top.


It's all actually cooked so you only need to heat it through for eating. You can put biscuits on top of the mixture after it is heated thru and bubbly, but if you want to make sure the biscuits don't get soggy...cook them separate! Them dish up the pot pie on top of the buttered biscuits and enjoy! This way you can freeze and leftovers for another day...also the biscuits. By the way, you can use frozen biscuits to make for this. Good eating. gma
1 (3 1/2 pound) frying chicken


1 carrot


1 celery stalk


1 small onion, halved


2 teaspoons salt





Pie crust ingredients


1 1/2 cups all-purpose flour


1/2 teaspoon salt


1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)


1/4 cup vegetable shortening, chilled


3 to 4 Tbsp ice water





Filling ingredients


6 Tbsp unsalted butter


1 large onion, diced (about 1 1/4 cups)


3 carrots, thinly sliced on the diagonal


3 celery stalks, thinly sliced on the diagonal


1/2 cup all-purpose flour


1 1/2 cups milk


1 teaspoon chopped fresh thyme leaves


1/4 cup dry sherry


3/4 cup green peas, frozen or fresh


2 Tbsp minced fresh parsley


2 teaspoons salt


1/2 teaspoon freshly ground black pepper





Egg wash


1 egg whisked with 1 Tbsp water





Special equipment needed


6 10-ounce ramekins





For the method, this link is good- http://www.elise.com/recipes/archives/00鈥?/a>