Chicken Pot Pie

Williams Sanoma



  • 1 ½ cups flour
  • ½ t. salt
  • 8 T. chilled, unsalted butter
  • 4 oz. Cream cheese
  • 1 T. water

Combine flour and salt.  Add butter and cheese until coarse crumbs.  Add water and stir with fork.  Add up to 1 T. more water to make cohesive dough.  Pat into smooth cake and chill for 1 hour.


  • 4 cups chicken stock
  • ½ lb. carrots, peeled and sliced
  • ½ lb. large mushrooms, sliced
  • 4 oz. Unsalted butter
  • 2/3 cup flour
  • ½ cup heavy cream
  • 3 cups diced, cooked chicken
  • ¼ cup parsley, chopped

Boil chicken stock in large stock pot.  Add vegetables and simmer, covered 15 minutes until vegetables are tender.  Remove vegetables and set aside.  Strain stocks into 4 cups measure, add water if necessary to make 4 cups.
Return saucepan to heat.  Melt 4 oz. Butter, then add flour.  Cook and stir 2 minutes to make roux.  Add stock and boil, whisking constantly.  Reduce heat, add cream and simmer for 2 minutes.  Stir in chicken and reserved vegetables.  Add parsley, season with salt and pepper.
Roll out dough to top 4 individual pies.  Vent tops.  Place on baking sheet and bake for 20 -25 minutes at 425.


Chicken Diablo

Ellen Bottiny

serves 8

  • 20 pieces of chicken
  • 3 cups bread crumbs
  • 1 ½ cups parmesan cheese
  • ¼ cup finely chopped parsley
  • 1 cup butter
  • 1 clove garlic, minced
  • 2 T. Dijon mustard

Melt butter, add garlic and mustard.  Cool.  Dip chicken in butter, then roll in bread crumb mixture.  Place in shallow buttered baking dish.  Bake at 350 for 1 ¼ hours or until tender.

Baste once or twice with drippings.

Chicken Casserole

Kirsten’s old time favorite

  • 4 cups diced precooked chicken (2 breasts, 2 legs and 2 thighs)
  • 1 box frozen French beans (separate with fork)
  • ½ small jar pimentos
  • 1 ½ cans cream of mushroom soup
  • ½ cup milk
  • slivered almonds
  • bag of prepared stuffing

Mix all ingredients.  Put dressing on top.  Bake for ½ hour at 350 until brown.  Mix in dressing with rest of casserole before serving.

Chicken Boursin and Mushrooms

Serves 8

  • 5 whole chicken breasts, bones, skinned and sliced into bite sized pieces
  • 1 stick butter
  • ½ to 1 lb. Mushrooms
  • 3 pkgs. Garlic and herb cheese (Rondele or Boursin)
  • ½ cup white wine

Sauté chicken pieces in half the butter.  Remove from skillet and place in casserole.  Sauté mushrooms in rest of butter and add to chicken.  Put cheese and wine in pan and melt cheese over low heat.  Continue to gradually increase heat to medium low until cheese and wine mix to a smooth sauce.  Pour and stir into chicken/mushroom mixture.  Cover and place in oven at 350 for approximately 30 minutes.  Serve over rice or spinach noodles.

Chicken Broccoli Casserole

Kirsten Gail

  • 2 packages frozen broccoli, whole stalk
  • 4 whole chicken breasts
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 t. lemon juice
  • ½ t. curry
  • 2 cups soft bread crumbs
  • 1 cup grated cheddar cheese

Cook chicken for 20 minutes.  Remove from bone.  Thaw broccoli and separate, putting in bottom of casserole.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice, curry and spread of top of chicken.  Add bread and then cheese.  Bake at 350 for 35 minutes.

Chicken Artichoke Casserole

Evie Davis

  • 3 lbs. Chicken
  • 1 ½ t. salt
  • ½ t. paprika
  • ¼ t. pepper
  • 8 T. butter
  • ½ lb. Mushrooms
  • 15 oz. Can artichoke hearts
  • 2 T. flour
  • 2/3 cup chicken broth
  • 3 T. sherry

Salt, pepper and paprika chicken.  Brown in 5 T. butter and put in casserole.  Sauté mushrooms for 5 minutes in 3 T. butter.  Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes.  Arrange artichokes over chicken, pour mushroom sherry sauce over chicken.  Cover and bake at 350 for 50 – 60 minutes.