chicken pot pie recipes
Filed Under: brunch  

- 1/2 of a fully cooked chicken (store bought, works wonderfully) or 2 cups of chopped cooked chicken meat
- 2 pie crusts
- 1 1/2 cups frozen mixed vegetables
- 1 can cream of potato soup
- 1 can cream of chicken soup

- salt & freshly ground black pepper
- 4 tablespoons butter
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 2 cups frozen peas
- 1 medium onion
- 1 lb boneless chicken meat
- 2 pie crusts
- 1/2 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup sliced mushrooms
- 4 carrots

- 2 sprigs fresh rosemary (2-inch)
- 1 whole chicken, precooked (I only use the white meat, saving the dark for Ramen soups)
- 3 sprigs fresh thyme (3-inch)
- 2 tablespoons butter
- 1 sprig oregano, 3 inch (I buy herb "packs" for $2.99 that contain all of these herbs together. They last for over 2 weeks so)
- 2 tablespoons of melted butter
- 1 (6 ounce) package exotic mushrooms (or anything BUT Button Mushrooms)
- 1 yellow onion, minced (2-3 inch)
- 2 (10 1/2 ounce) cans cream of chicken soup
- 3-4 garlic cloves
- 1/2 cup merlot (NOT White! wine)
- 1 cup milk
- 1 tablespoon of crushed Italian spices
- 1 cup sour cream
- 1 (8 count) package pillsbury grand flakey biscuits
- 1 (6-8 ounce) package frozen vegetables (I use peas, corn, green beans, carrots and lima bean mixture)

- baked puff pastry shells or Texas toast thick bread
- 1/2 cup butter
- black pepper
- 1/3 cup flour
- 1 large onion
- 1 pinch cayenne pepper
- 2 tablespoons fresh minced garlic
- 4 cups cooked chicken, diced or 3 cups cooked turkey
- 1 1/2 cups low sodium chicken broth (more if needed to thin sauce)
- 1/4 cup whipping cream
- 1 1/2 cups half-and-half cream
- 2-3 tablespoons chicken bouillon powder (I just add in about 3-4 small packs of OXO bouillon)
- 2 tablespoons flour
- 1/4 cup chopped pimiento (I just use the whole small jar pimiento)
- 1 cup frozen peas (unthawed)
- 2 cups frozen corn (unthawed)
- 1 tablespoon dried thyme

- 2 tablespoons water
- 1/2 stalk celery (sliced)
- 1 small carrot (sliced)
- 2 chicken pieces (up to 3 breasts or thighs)
- 1 dash pepper
- 1/2 teaspoon salt
- basil leaves
- 3 slices onions (thin)

- 1 (16 1/3 ounce) package refrigerated reduced-fat buttermilk biscuits
- 1 (1 lb) package frozen mixed vegetables
- 3/4 teaspoon dried thyme
- 1 (14 1/2 ounce) can canned sliced potatoes
- 1/4 teaspoon pepper (or to taste)
- 1 (12 ounce) jar fat free chicken gravy
- 3 cups cooked chicken
- 1/2 cup fat-free half-and-half
- salt

- 1 teaspoon salt
- 3 medium onions
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried rosemary
- 2 teaspoons black pepper
- 2 tablespoons oil
- 1 1/2 teaspoons dried thyme
- 15 ounces chicken broth
- 1 lb small red potatoes (or use scrubbed russets, cut in chunks)
- 3/4 cup water
- 8 stalks celery
- 1 1/2 teaspoons dried sage
- 8 medium carrots
- 1 1/2 teaspoons dried oregano
- 3 lbs whole chickens (washed inside and out)
- 2 tablespoons flour

- italian seasoning
- 1 package spaghetti sauce mix
- 1 cup Burgundy wine or other red wine
- 2 teaspoons seasoning salt
- 4 potatoes (optional)
- 1 (30 ounce) can whole tomatoes
- 3 tablespoons salad oil
- 3/4 cup chopped bell peppers (optional)
- 3 lbs pot roast
- 3/4 cup finely chopped onions
- 3/4 cup finely chopped celery
- 5 carrots (optional)