Best 3 Carol Bergers Coach House Stewed Chicken Pot Pie Recipes

For those seeking a comforting and delectable meal, look no further than the iconic "Carol Berger's Coach House Stewed Chicken Pot Pie." This timeless recipe, hailing from the renowned Carol Berger's Coach House restaurant, captivates taste buds with its tender, succulent chicken enveloped in a flavorful stew and encased within a golden-brown, flaky crust. With its perfect balance of savory and creamy flavors, this pot pie is an embodiment of culinary mastery. Whether you're a seasoned cook or a novice in the kitchen, embarking on this culinary journey will reward you with a dish that will surely leave a lasting impression on your palate and become a staple in your recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STEW OR CHICKEN POT PIE FILLING

Chicken Stew or Chicken Pot Pie Filling image

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.

Provided by Leanne

Categories Savory Pies

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour

Steps:

Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings.
Cook on low heat for about an hour.

Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2

CAROL BERGER'S COACH HOUSE STEWED CHICKEN POT PIE

Carol Berger's Coach House Stewed Chicken Pot Pie image

This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make.

Provided by Pioneer

Categories Savory Pies

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 lb) stewing chicken
3 carrots, large, cut in pieces
12 small onions
2 (8 ounce) cans whole mushrooms, drained
salt & pepper
3/4 cup butter
2/3 cup flour
2 (15 ounce) cans peas, drained
3 tablespoons dried parsley
1 pie crust (large enough to cover casserole dish, overhange of 1-inch all round)

Steps:

Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
Remove chicken, remove skin from the chicken and de-bone.
Save 4 cups broth, remove fat.
Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
Remove veggies, set aside.
Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
When it bubbles and has thickened, add salt & pepper.
Pour 1/2 the sauce in a casserole dish.
Add mushrooms and arrange the chicken, add veggies, parsley and peas.
Pour in remaining sauce.
Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
Bake 400f oven for 45 minutes.

SLOW COOKER CHICKEN POT PIE STEW

Slow Cooker Chicken Pot Pie Stew image

This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Provided by GourmetSoy

Categories Chicken Stew

Time 6h20m

Yield 16

Number Of Ingredients 10

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Steps:

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g

Tips:

Use a variety of vegetables. This will add flavor and nutrients to your pot pie. Some good choices include carrots, celery, onions, peas, and corn.
Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it just until it is cooked through, or about 10 minutes per pound.
Make sure the sauce is thick enough. A thin sauce will make your pot pie runny. If the sauce is too thin, add a little flour or cornstarch.
Top the pot pie with a flaky crust. A flaky crust will help to seal in the flavors of the pot pie. You can use a store-bought crust or make your own.
Bake the pot pie until the crust is golden brown. This will take about 30 minutes.

Conclusion:

Carol Berger's Coach House Stewed Chicken Pot Pie is a delicious and hearty meal that is perfect for a cold winter day. The chicken is tender and flavorful, the vegetables are crisp-tender, and the sauce is creamy and rich. The flaky crust adds the perfect finishing touch. This pot pie is sure to be a hit with your family and friends.