Chicken Pot Pie Recipe

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

1 tablespoon butter
1 cup diced celery
1/3 cup finely chopped shallots
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup whipping cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas

Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.

Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.

Source: Epicurious.com

2 cans of mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
  

Directions for Chicken Pot Pie Recipe:
Mix vegetables, chicken and soup in ungreased 2-quart casserole.  For crust, stir remaining ingredients in small bowl with fork until blended. Pour into casserole.  Bake 30 minutes or until golden brown.

Source: BettyCrocker.com

3 chicken breasts
6 cups water
3 stalks celery
1/2 onion, quartered
1 teaspoon poultry seasoning, to taste
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 1/2 tablespoons chicken base (such as Minor's)
2 cups carrots, peeled and diced
3 cups potatoes, peeled and diced
1/2 teaspoon black pepper, to taste
1 teaspoon salt, to taste
1 teaspoon onion powder, to taste
3/4 teaspoon poultry seasoning, to taste
1/2 cup onion, coarsely chopped
1 cup frozen peas, thawed
1/2 cup celery, coarsely chopped
1 (12 ounce) can evaporated milk
1/3-1/2 cup flour (or enough to thicken sauce as desired)

BISCUIT TOPPING
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Directions for Chicken Pot Pie Recipe
Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.

Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.

In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.

In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.

Source: Recipezaar.com