Amazing Chicken Pot Pie Recipes

AMAZING CHICKEN POT PIE

Steps:

• Pre-heat oven to 375 degrees F
• Place chicken breasts on a baking sheet and rub with oil. Sprinkle generously with salt and pepper.
• Roast for 65 minutes (internal temp should be 165 F) - set aside until cool enough to handle.
• Remove meat from bones and discard the skin - cut the chicken into large bites.
• Heat the stock in a medium pan. Dissolve the bouillon cubes in the stock.
• In a large skillet, melt the butter over medium-high heat and add the onions and mushrooms, cook until translucent - about 15 minutes.
• Add the flour and cook over low heat, for about 2 minutes.
• Add the hot stock to the sauce, simmer for another minute or somewhat until thickened.
• Add 1 teaspoon of Kosher salt, 1/2 teaspoon of black pepper, and heavy cream.
• Add the cubed chicken, carrots, peas, and parsley. Mix well.
• Taste and add more salt, if needed.
• Pour filling into 4 oven-proof bowls.
• Brush egg wash around the top edges of the bowls.
• Cut the dough so it fits over the top of each bowl, with about a half inch lip around the sides. (if desired, cut additional decorative leaf-like shapes to add on top of the pot pies)
• Place cut dough on top of each bowl. Press the sides against the edges of the bowl.
• Brush the dough with egg wash, and then sprinkle with coarse salt (sea salt, or Kosher) and freshly ground black pepper.
• Make 3 or 4 slits in center of each dough topping.
• Place on baking sheets and bake for 45 minutes.
• Let rest for at least 15 minutes (filling is extremely hot!!)

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE WITH CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
• Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
• Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
• Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
• Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.