Chicken Pot Pie Bundles Recipes

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN POT PIE BUNDLES

Steps:

• Preheat the oven to 350.
• Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
• Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
• Add the garlic, and cook 1 minute more.
• Stir in the chicken, tarragon, salt, and pepper.
• Cook until the chicken is no longer pink, about 5 minutes.
• Place the broth and cornstarch in a bowl, and whisk until well combined.
• Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
• To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray).
• Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
• Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top.
• Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).
• Brush the remaining oil on top of each bundle.
• Bake until golden and crisp,12-15 minutes.
• Cool slightly before eating.

CLASSIC CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a heavy-duty pot, cook the onion, celery and carrot with the butter on medium to high heat until the vegetables are soft. Add the garlic and cook until fragrant (be careful not to burn). Stir in the flour and cook until a paste forms. Reduce to low heat and add the chicken broth, half-and-half, sea salt, sage, pepper, allspice, nutmeg, dry mustard and cayenne. Cook until thickened, periodically stirring. Remove from the heat and add the chicken and peas. (Pot pie filling can be made the day before and chilled, or day-of if using right away.) Portion the pot pie filling into 4 small oven-safe crocks or baking dishes, with at least 1 cup filling per dish. Cut the puff pastry sheets according to the sizes of the baking dishes, enough to cover the top.
• Bake until the puff pastry is golden brown and has risen, 15 to 20 minutes. Serve immediately.

CHICKEN POT PIE BUNDLES

Steps:

• 1.Preheat oven to 350 degrees. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add carrot and onion, cooking until softened, about 5 minutes. Add the garlic and cook for 1 more minute.Stir in the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.Place broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn. Bring to a simmer, stirring constantly. Continue to cook until sauce thickens, about 2 minutes. Remove from heat.Using a 12 count muffin pan (no need to coat with cooking spray), gently place 1 egg roll wrap into each cup, letting it extend over the sides. Place 1/3 cup of chicken mixture into each wrap and sprinkle with Parmesan cheese. Fold the corners over the top of the filling, press the edges down. Brush lightly with remaining oil.Bake until golden and crisp, 12-15 minutes. Serving size: 2 bundles.

PUFF PASTRY CHICKEN BUNDLES

Steps:

• Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.

PUFF PASTRY CHICKEN BUNDLES

Steps:

• Set oven to 350°F.
• Grease a 15x10-inch baking pan.
• Cut a lengthwise slit in each chicken breast to within 1/2-inch of the other side; open breast so it lies flat.
• Cover with plastic wrap; pound to flatten to 1/8-inch thickness.
• Remove plastic wrap.
• Sprinkle salt and pepper over chicken.
• In a saucepan, bring 1-inch of water to a boil; add spinach.
• Cover, and cook for 1-2 minutes, or until wilted; drain.
• Place five spinach leaves on each chicken breast.
• Spoon 2 tbsp cream cheese down the center of each chicken breast; sprinkle with walnuts.
• Roll up chicken, and tuck in the ends.
• Unroll puff pastry; cut into eight portions.
• Roll each into an 8x7-inch rectangle.
• Combine egg and cold water; brush over edges of puff pastry.
• Place the chicken at one short end; roll up tightly, tucking in ends.
• Place on prepared baking sheet.
• Bake at 350°F for 25-30 minutes, or until golden brown.