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Results 31 - 40 of 89 for chicken pot pie dough
Dissolve yeast in 1/4 cup ... you would for pie crust. Add buttermilk and water/yeast ... vegetables and diced chicken. Roll out approximately one-third of dough and line 13x9x2 Pyrex dish. ... minutes at 350 degrees.
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and ... each slice of dough 1/4 inch thick; stamp out ... deep-dish and lattice-topped pies. In a food processor, ... up to one month.
33. CHICKEN POT PIE
In large saucepan combine all ... stirring occasionally. Separate dough into 8 triangles. Place 2 ... serve: Spoon hot chicken into 12 x 8 inch ... with parsley and serve.
Preheat oven to 400 degrees. ... thickens. Mix in chicken and vegetables. Pour into 1 ... on top of dough and roll out quickly. Peel ... filling and seal pie by pressing dough firmly to ... for about 20 minutes.
Boil 1 (4 to 5 ... 3 hours). Remove chicken; reserve broth. Pick meat ... chicken meat and pot pie noodles back in boiling broth ... all ingredients. Knead dough several times, not too often! ... square). Drop into broth.
36. CHICKEN POT PIE
Prepare chicken filling: Melt butter. Blend in ... to a soft dough. Gently smooth dough into ... minutes of baking. Bake 40 minutes at 350 degrees.
37. CHICKEN POT PIE
Melt butter in a large, ... stirring constantly. Add chicken, peas and carrots, seasonings ... water, stirring lightly. (Dough will be just moist enough ... results are worth it!
38. CHICKEN POT PIE
TO PREPARE PASTRY DOUGH: In mixing bowl combine ... stirring occasionally. Add chicken and seasonings. Cook 5 minutes ... flavors. TO PREPARE POT PIE: Divide chicken mixture into ... browned, about 30 minutes.
In saucepan, melt butter over ... and stir in chicken broth and milk. Heat to ... is moistened and dough almost cleans side of bowl. ... minutes. Yield 4-6 servings.
40. CHICKEN POT PIE
Melt butter in large sauce ... medium heat. Add chicken stock and stir until thickened ... once. Stir the dough until it is free from ... baking as mentioned above.
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