Chicago Culinary Institute Chicken Pot Pies 1956
Recipe: #41645
September 25, 2023
Categories: Chicken, Mushrooms Frozen Vegetables, Refrigerated Dough, Boneless Pieces, more
"They had a whole cooked deboned chopped chicken. They used 6 individual ramekins. I think this could be freezer meal. And no you don't have to use msg just adjust you seasoning to taste. This is how they adapted the recipe, your choice. Prepare either Jiffy or Bisquick Drop Biscuits as per package directions. Pour chicken mixture into a 3 qt casserole and drop biscuit dough by tablespoon onto top of mixture. Bake at 375 until biscuits are golden brown.."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (316.4 g)
- Calories 563.5
- Total Fat - 38 g
- Saturated Fat - 17.6 g
- Cholesterol - 249.4 mg
- Sodium - 1326.2 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 3.4 g
- Sugars - 2.3 g
- Protein - 19.2 g
- Calcium - 106 mg
- Iron - 3.5 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small sauce pan, cover carrots (they had fresh ) with water, and simmer until soft.
Step 2
Add corn, cook about 7 minutes.
Step 3
Drain and set aside.
Step 4
Dice the chicken.
Step 5
Set side.
Step 6
In a large Dutch oven, melt butter.
Step 7
Add the mushrooms and green peppers, and saute until soft.
Step 8
Remove the peppers and mushrooms with slotted spoon, allowing the butter to drip back into the pan.
Step 9
Stir flour, salt, msg, and pepper into the butter.
Step 10
Cook about five minutes, or until mixture begins to take on the color of peanut butter.
Step 11
Remove from heat and whisk in cream.
Step 12
Dissolve bouillon cubes in 1 1/2 cup boiling water.
Step 13
Whisking constantly, gradually add to flour/cream mixture.
Step 14
Return to heat and cook, whisking, until thickened.
Step 15
Stir in chicken, mushrooms, vegetables, and pimento.
Step 16
Divide mixture into six cassolettes.
Step 17
Top with your pie crust, and bake at 425 until crust is golden brown (35 minutes).
Tips
No special items needed.
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