Pot Pie

[zeke7434]

Does anyone have a recipe for venison, chicken or pheasant pot pie? I have made them with cream of mushroom soup and don't really care for it that way. Any suggestions? I would like to use frozen pie crust for it.

[McGurk]

My wife has tweaked a few recipes to arrive at this one, and it is by far one of my favorite dishes that she makes! You can alter the meat/veggies as you'd like, too.

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1 Pkg Pie Crust (2 per pkg)

2-3 Boneless, skinless Chicken Breasts, Diced

1 Tbsp Olive Oil

1 tsp Lesley Elizabeth's Pepper Blend (can use 1/2-3/4 tsp black pepper as a substitute)

2 Cloves Garlic, diced

1 Cup Sliced Carrots

1 Can Chicken Broth

1/2 Cup Chopped Celery w/leaves

1 1/2 Cups Skim Milk

3 Tbsp Butter

1/3 Cup Flour

1 Cup Frozen Broccoli, thawed

1/2 tsp Basil

1 Egg(optional)

Directions

1- Start browning chicken in a large sauce pan with olive oil, pepper and garlic.

2- While Chicken is browning. Pre-heat oven to 375 degrees. Press 1st pie crust in the bottom of a 9" pie plate. Press in good, especially around the top. Bake for 8 minutes and remove from oven.

3- Add chicken broth, carrots, and celery to the chicken. Cover and simmer for 20-25 minutes.

4- Remove chicken and veggies with a slotted spoon. Place in a bowl and set aside. Pour broth into a large measuring cup. Add milk until it measures 2 1/2 cups.

5- Melt butter in the pan. Add four and mix well. Stir broth mixture back in. Simmer stirring constantly until it thickens. Add in chicken mixture, broccoli and basil. Mix well.

6- Pour mixture into the pie plate. Top with 2nd crust. Pinch edges well. Cut 2-3 slits on top. Brush top with egg (optional).

7- Bake for 45 minutes until crust is browning. Let sit for 5 minutes before cutting and serving. It will be hot!

[Fazerfish]

Here is mine - very quick and easy and good!

1 (15 oz) pkg pie crust

Filling:

1 -2 cans chicken (shread with fork a little)

1/4 cup butter

1/3 cup flour

1/2 cup chopped onion

4 red B size potatoes

3/4 teaspoon salt

1/3 teaspoon pepper

1 1/2 cups chicken broth (1 can) (add 1 tbls chicken base for added flavor)

1/2 cup milk

2 cups mixed veggies (I use frozen bag of mixed)

Cook veggies and potatoes in mocrowave before adding to mixture

heat oven to 425, place one pie crust in 9 in glass pie pan

In medium saucepan, melt butter, add onion and cook 4 minutes.

Stir in flour, salt and pepper, cook stirring constantly, until thick

Stir in broth and milk and heat til boiling, stirring constantly.

Add chicken, potatoes and veggies, heat completely.

Add to crust, Place second crust over filling, flute edges,

cut slits in several places

Bake at 425 for 35 - 40 minutes or until crust is golden brown

[black otter]

Mcgurk, I made your recipe last nite, wow, best ever, thanx.

[pikebaybum]

mcgurk, great recipe, thanks for sharing, turned out great.

dave