Chicken Pot Pie, Chicken A La King, Creamy Chicken and Vegetables 

Creamy Chicken and Vegetables 

1 ½ lbs. boneless, skinless chicken breasts or thighs1 ½ cups milk 

1 cup chicken broth3 Tbsp butter or margarine 

1 small onion, chopped1 cup chopped celery 

1/3 cup flour1 16 oz bag frozen mixed vegetables 

1 Tbsp chopped parsley1 pie crust  

1 egg, lightly beatenSalt & pepper to taste 

Thaw frozen vegetables.  In a large saucepan over medium heat combine the chicken, chicken broth, salt and pepper.  Bring to a boil, reduce heat, cover and simmer for 30 minutes or until chicken is no longer pink in center.  Remove chicken from liquid and allow chicken to cool. Cut chicken into pieces.  Pour chicken broth mixture from saucepan into a measuring cup.  Spoon off excess fat.  Add enough milk to the broth to equal 2 ½ cups.  Preheat oven to 400 degrees F.  Spray 1 ½ quart deep casserole dish with cooking spray.   

Melt butter or margarine in saucepan over medium heat.  Add the onion and celery and sauté about 3 minutes.  Stir in flour until well blended and smooth.  Slowly stir the milk and broth mixture into the flour, onion and celery.  Simmer this mixture until sauce thickens and boils.  Constantly stir this mixture while it is cooking.  Add the chicken, vegetables, parsley, salt and pepper to other ingredients in saucepan.  Stir to combine. Pour pot pie mixture into prepared casserole dish.  On a floured surface roll out the pie crust so it is 1 inch larger than the casserole dish.  Cut slits in pastry for venting.  Place crust on top of casserole dish.  Brush crust with beaten egg.  Bake casserole in preheated oven for 30 minutes or until crust is golden brown and filling is bubbling.  Allow casserole to rest for 10 minutes before serving. 

Chicken A La King 

2 ½ cups cooked chicken, diced¼ cup butter or margarine 

1 cup mushrooms, sliced2 Tbsp green pepper, chopped 

¼ cup flour2 cups milk 

2 Tbsp pimiento, chopped fineSalt & pepper to taste 

In saucepan over medium heat melt the butter or margarine.  Sauté the mushrooms and green pepper.  Stir in the flour.  Slowly add the milk, salt and pepper.  Cook this mixture until thick, stirring constantly. Stir in chicken and pimento.  Chicken A La King is often served over toast, waffles, rice or potatoes. 

Creamy Chicken and Vegetables 

1 10 oz package frozen mixed vegetables2 cups cooked chicken 

1 ¼ cups shredded cheddar cheese1 can refrigerator biscuits 

1 can cream of mushroom soup1 cup sour cream 

Salt & pepper to taste 

Thaw mixed vegetables.  Preheat oven to 425 degrees F.  Spray 2-quart casserole dish with cooking spray. In large skillet combine the vegetables, chicken, sour cream, milk, mushroom soup and salt and pepper.  Bring this mixture to a boil.  Remove from stove and pour into prepared casserole dish.  Top mixture with shredded cheese.  Finally top the casserole with the refrigerator biscuits.  Bake in preheated oven for approximately 20 minutes.