taisen's chicken pot pie. Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. We Have Almost Everything on eBay.
I made this tonight. the kids gobbled it down. Peel and roughly chop the onions, adding them to the larger pan as you go. Dice the chicken into ¾ inch cubes. You can have taisen's chicken pot pie using 18 ingredients and 15 steps. Here is how you cook that.
Ingredients of taisen's chicken pot pie
- Prepare 2 of frozen pie crusts or you can make your own.
- It’s 7 of to 8 thawed chicken tenders ( you can use any chicken pieces you like ).
- You need 2 small of frozen bags of peas and carrots.
- It’s 2 medium of potatoes ( more if your making it with these on both pies ).
- You need 1 can of family can ( 1lb 10 oz) of cream of chicken soup.
- It’s 2 of chicken bullion cubes.
- Prepare 1 of bisquick mix ( I used 2 cups but it was more then I needed).
- You need 1 cup of milk ( but I ended up using a bit more ).
- It’s 2 of eggs.
- Prepare 3 tsp of melted butter.
- Prepare 1 of salt to taste.
- It’s 1 of pepper to taste.
- You need 3 tbsp of butter. ( for the peas and carrots ).
- It’s 1 of season salt ( about 5 sprinkles or so ).
- Prepare 1 of onion powder ( since my kids don't like onion ).
- Prepare 1 of garlic powder.
- You need 1 small of amount of red pepper.
- You need 1 of poultry seasoning.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. A homemade Chicken Pot Pie is easier and takes less time than you think! Boil the chicken, carrots, and celery. Brush the rim of each dish with beaten egg and position the pie lids.
taisen's chicken pot pie instructions
- the first thing I do is thaw the chicken. if have fresh chicken skip this.
- get 3 pots ready..
- in one pot add the 2 bags of peas and carrots. add enough water to almost cover them. then add in 3 tablespoons of butter ( or less if you desire ). add in onion powder, pepper, red pepper, garlic powder, and season salt. turn heat up to medium high. turn it low once it starts to boil. simmer it but don't let it get mushy. you can turn off the heat but keep a little warm..
- in another pot add in 2 of the bullion cubes and sprinkle some poultry seasoning. add in the chicken. then add water to cover the chicken. turn heat on and cook until the chicken is done..
- while those two are cooking. take your potatoes , peel and rinse. slice them length wise. then slice those in half. then cut into chunks. or anyway you want. get them into a pot. add water to cover add in a bit of pepper. boil for about 10 to 15 minutes or less if you like them more firm.
- to make the crust ( my first attempt for this ) I used 2 cups of bisquick, 1 cup of milk, 2 eggs and 2 teaspoons of melted butter. since it was to thick I added a little extra butter and milk to it. stir very well. this was the top crust.
- if using frozen pie crusts pull them out to thaw for at least 15 minutes.
- once the chicken is done pull it out of the pot to cool down so you can cut it into pieces.
- preheat your oven to 375.
- drain your potatoes. drain liquid from the peas and carrots..
- pull apart the chicken.
- in a bowl big enough to add everything start adding the peas, carrots, chicken and the cream of chicken. stir. if it is to thick add a little bit of milk at a time until you reach desired constancy.
- you can now start to fill these pies! you can also taste and add in extra seasoning if you like. I didn't add my potatoes to one pie so one had them and the other didn't..
- after filling the pies take the bisquick mixture and carefully put on top. take both pies and put them on a cookie sheet. stick in the oven for 35 to 40 minutes. keep an eye on them though so they don't burn..
- pull them out when done. let them settle for about 5 minutes or so then start cutting and making plates. enjoy!.
Press the edges to seal and trim off any excess. Make a slit in the top of each pie. Our Cream of Chicken soup adds perfect flavor and the creamiest texture. Just stir in chicken, veggies and some cheese of course! Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie.