Cheese Lovers Chicken Pot Pie Recipes

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

CHEDDAR CHICKEN POTPIE

Steps:

• For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

CHEATER'S CHICKEN POT PIE

Steps:

• Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
• Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
• Measure out veggies, frozen or fresh and mix in with chicken/turkey.
• Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
• When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
• Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
• Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
• Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
• Enjoy! Makes great next day lunch.

CHEESE LOVER'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish.
• In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic.
• Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce.
• Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove pan from oven and let sit five minutes before serving.

THE PASTRY QUEEN'S ALL SOLD OUT CHICKEN POT PIE

Steps:

• To make the filling:.
• Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
• While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
• To make the cream sauce:.
• Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1'/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
• To make the crust:.
• Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
• Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls-mine are about 4 inches across-and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

CHEESY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients in 13x9-inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20 to 25 min. or until crust is golden brown.

CHICKEN POT PIE WITH CHEDDAR CRUST

Steps:

• Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
• Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
• Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
• To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
• To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
• Bake in preheated oven until top is golden; 30 to 35 minutes.

CHEESY CHICKEN POT PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350˚F).
• Fry the garlic in a pan with a little oil.
• Add the chicken, season with salt and pepper, and fry for a minute.
• Stir in the bacon and fry with the chicken until it is no longer pink.
• Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
• Stir in the sour cream and cooked broccoli.
• Take off the hob and pour filling into two ramekins.
• Top with cheese.
• Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
• Enjoy!

CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
• Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
• In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
• Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CHEDDAR CHICKEN PIE

Steps:

• In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir)., Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.

EASY HOMEMADE SHEET PAN CHICKEN POT PIE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a large saucepan over medium-high heat.
• Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften.
• Add garlic and season with salt and pepper.
• Mix in flour, chicken broth and cream cheese. Let cook for 5 more minutes, stirring constantly.
• Fold in chicken and peas.
• Pour mixture into a baking sheet sprayed with nonstick cooking spray.
• Roll out two puff pastry sheets to the width of the sheet pan, cut into 1-inch strips and lay over filling.
• Use a sharp knife to cut off any excess dough hanging over the sides.
• Whisk egg in a small bowl and brush over the top of the pot pie.
• Cook for 30-35 minutes, or until the top is golden brown.
• Remove from oven, garnish with fresh parsley and serve.

CHEESY CHICKEN POT PIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
• In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
• Pour over the layers in the baking dish.
• Stir together the biscuit mix and milk and pour over the casserole.
• Lightly sprinkle garlic powder on top of the biscuit mixture.
• Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.