Chicken pie

i know a recipe for chicken pie, but it's of the pie without crust/base.

try the recipe & do let me know if you like it.

easy to make but delicious to eat!!

4 Eggs
1 cup Cream
1 tsp Salt
1 tsp Black pepper
1 tsp Chinese salt
1 tsp Baking powder

1 cup Noodles (Boiled)
½ cup Carrots (Cut in julienne strips)
½ cup Capsicum (Cut in julienne strips)
½ cup Cabbage (Cut in julienne strips)
1 ½ cup Chicken (Boiled and shredded)
¾ cup Mozzarella cheese (Grated)

¾ cup Cheddar cheese (Grated)
1 Tomato (Sliced)

• Beat eggs well. Add cream, salt, black pepper, Chinese salt and baking powder. Mix well.
• Now add boiled noodles, carrots, capsicum, cabbage, chicken and mozzarella cheese. Fold in.
• Pour the mixture into a baking dish. Top with cheddar cheese and decorate with tomato slices.
• Bake in pre heat oven fro 50 – 60 minutes till done from inside, at moderate temperature (180 ºC/350 ºF or gas mark 4).
• Cool aside for 10 minutes. (Do not turn over). Cut into pieces of desired size. Serve with chilli sauce.


CHICKEN PIE
recipe 2
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed & sliced
4 fresh peeled potatoes, washed & cubed
3 ribs fresh celery, washed & sliced
1/2 fresh onion, chopped
1/2 can each corn & green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter

Wash chicken & boil on stove for 1 hour. Remove chicken from pot & boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.

Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.

Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.

Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.

Bake at 400 degrees until casserole is bubbly and crust is done.


CHICKEN PIE
Recipe 3
Ingredients:
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed & sliced
4 fresh peeled potatoes, washed & cubed
3 ribs fresh celery, washed & sliced
1/2 fresh onion, chopped
1/2 can each corn & green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch

seasonings:
chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter

Method:

Wash chicken & boil on stove for 1 hour. Remove chicken from pot & boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.

Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.

Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.

Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.

Bake at 400 degrees until casserole is bubbly and crust is done.