Chicken Stew or Chicken Pot Pie Filling

From: FoodieFanatic

On Apr 16, 2008

I used cream of chicken soup as suggested, and peas and carrots in my pie this time. I used Pillsbury pie crusts and they worked great as always. We all loved it. This is a winner!

From: Chef #593919

On Mar 12, 2008

I just used some left over chicken i had sitting in my fridge and made the fast version (cooked on a higher heat for like 20 mins) and it was still delicious!

From: truebrit

On Dec 30, 2004

I made a chicken pie with this filling last night, and it was delicious! (I used it with No-Fail Piecrust, Recipe ID#105545). Some of the amounts in the recipe aren't specified, so this is what I did; in step 2, I added 1/4 cup of flour, and in step 3, I stirred in 1/2 cup of milk, a little at a time. Instead of 2 cups of frozen veggies, I added a whole bag (1 lb.) of frozen peas and carrots. I only cooked it for 30 minutes. After I filled the pie shell with it, and topping with pastry, I baked it at 425F on the bottom rack for 10 minutes, then I baked for 20 more minutes on the center rack. This filling was so easy and savory! Thanks, Leanne!

From: JUDY BODNAR

On Jul 26, 2003

I love this recipe and have used it often, everyone seems to enjoy it everytime I serve it. This is a very adaptable recipe because you can add or omit the seasoning you like as well as add the vegetables you prefer in it (or add no vegetables) I make the whole recipe and freeze the rest when I dont need it all at once. I put the unused portions in zip-locked freezer bags and it keeps well.. I like to top this recipe with pepperidge farm puff pastry from the freezer section and I sometimes top it with a pie crust...it is also great with dumplings cooked on top of it..just make sure to thin the sauce a bit to allow for cooking the dumplings...and of course, this is great served over noodles or with the noodles thrown right in it (make sure to thin the sauce to allow for the noodles to cook, they also thicken it a bit. Enjoy ! Judy