Chicken Pot Pie

Chicken Pot Pie

Gluten Free Chicken Pot Pie Recipe Video – Inspiration Mixes Celiac Diet Foods


Gluten Free Chicken Pot Pie Recipe

Prepare pie crust using 1 box Inspiration Mixes Pie Crust Mix 1/3 cup chilled butter cut into 1/2 inch pieces (or butter substitute), and 1/3 cup chilled shortening.
Reduce vanilla to ¼ tsp, or you can leave it out altogether. Follow the rest of the instructions for Pie Crust recipe and chill for at least 2 hours or overnight.

Filling makes 4 pot pies in large custard cups:
1 lb chicken cut into small pieces and cooked. Set aside.
2 cups chicken stock.
4 TBL butter or butter substitute
1 large onion diced
2 carrots thinly sliced
2 celery stalks, thinly sliced
2 TBL cornstarch
1 tsp chopped thyme leaves
½ cup frozen peas or fresh peas
2 TBL minced fresh parsley
3/4 tsp garlic salt
1/2 teaspoon pepper

Hand whip 1 egg with 1 TBL water to brush over top of pie crust before baking.

Preheat oven 400°F. Line cookie sheet with aluminum foil.
In a large skillet, melt butter on medium heat.
Add onions, carrots, celery. Cook until onions are translucent, about 10 minutes.
Mix cornstarch into the chicken stock. Add to the mixture, stirring constantly until thickened.
Decrease heat to low, and add the thyme, peas, parsley, garlic salt and pepper. Stir well.
Add cooked chicken, stir well. Pour the filling into each cup evenly.
Remove crust from the refrigerator and cut in half. Then cut one half into 4 equal pieces. Refrigerate the other half for future use.
Roll out each piece at least 1″ larger than the cup. Follow crust instructions for rolling out the dough.
Put the crust on top of the filling and fold under the excess.
Take a fork and go around the edges to seal it.
Cut a large slit in the top, Brush the egg/water mixture on top and bake for 25-30 minutes.
Cool for 5 minutes and serve.

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Chicken Pot Pie

how I make chicken pot pie

Chicken pot pie

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Chicken Pot Pie

How to make a double crust pie with Perfect Pie Dough

A step-by-step video explaining how to make a double crust pie using Perfect Pie Dough, the best pie dough product available today. This video shows you how to make an apple pie, but the same instructions apply to other double crust pies (cherry, peach, boysenberry, blueberry, etc.) . This crust also makes a great chicken pot pie. Try Perfect Pie Dough today. Nobody will know it’s not homemade!
Visit our website for more pie making tips and pie dough information:

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Chicken Pot Pie

Home Made Chicken Pie – Video Recipe

This has to be one of the easiest ways to make a home made chicken pie.

600g chicken thigh fillets, cut into 2cm pieces
¼ cup (35g) flour
1 tablespoon vegetable oil
300g mushrooms, chopped
2 Onion’s
½ cup (60g) frozen peas
¼ cup (30g) grated tasty cheese
2 sheets frozen puff pastry, thawed,
cut into four 15cm circles
1 egg, lightly beaten

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Chicken Pot Pie

How to Make No Bake Cream Cheese Pie: Noreen’s Kitchen

http;// Greetings! My daughter Micah has been asking and asking me to make this recipe for her. So today’s the day! No Bake Cream Cheese Pie. Super easy, super delicious and a real throw back to the desserts of my youth.

This is the type of dessert that was so popular in the 60s and 70s when nary a family get together had a jell-o salad of some sort or something that included a brick or two of Philadelphia cream cheese!

While this recipe doesn’t have any ubiquitous Jell-o, it does contain the latter. Only one brick, and one can of sweetened condensed milk. Another “miracle” ingredient of days gone by that is now considered a pantry staple. Throw in some lemon juice and vanilla, pour it all into a graham cracker pie shell and in a couple hours you have pie.

I add my own twist on this classic by adding another layer to the top and chilling for another hour or two before serving. The sweetened sour cream adds that extra tartness which cuts through the cloying sweetness of the condensed milk. It adds just the right amount of that little something extra.

You don’t need to top this with fruit if you don’t want to. In our house, everyone likes it a different way. Micah likes cherry topping, Rick likes blueberry, I like some of my pineapple jam on the side and Molly likes it as is, naked. No matter your preference, I think that it is nice to just leave it plain and let everyone add whatever they want to the top or nothing at all. If you wish to guild the lily a bit, add a dollop of freshly whipped cream!

When I made this, and I was putting it in the fridge, I wondered why I don’t make this more often. It is simple, takes only 3 or 4 ingredients that I always seem to have on hand and it is delicious. The other benefit is that you don’t have to spend hours in the kitchen as with a traditional cheesecake. I know there is no substitute for real cheesecake, but this is a nice option when you want something for dessert but don’t want to go to all that work. I also love that this makes only 6 nice servings. It isn’t sitting in the fridge waiting to get eaten and the last slice never gets thrown away.

You can find the full recipe on my website and print it out for your own recipe book.

I hope you try this and I hope you love it!

Happy Eating!

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