Chicken Pot Pie Stuffed Peppers Recipes

CHICKEN POT PIE STUFFED PEPPERS

Steps:

• Preheat oven to 425
• Melt the butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1-2 minutes)
• Add onions and vegetables, and cook until they begin to tenderize.
• Stir in flour, salt, and pepper and mix well to coat all the vegetables with flour.
• Gradually add the broth and milk, stirring constantly until smooth and thick. Stir in chicken.
• Fill the cavities of the peppers with chicken mixture. Top each pepper with a square of puff pastry. Press the edges to seal to the pepper.
• Bake in a 9 X13 baking dish for 15 minutes. Cover with foil and continue to cook for 15-20 more minutes until golden brown and bubbly.

SLOW-COOKER CHICKEN ENCHILADA STUFFED PEPPERS

Steps:

• In a bowl, combine chicken, rice, enchilada sauce, 1/2 cup cheese, red onion and cumin. , Pour water into a 6-qt. slow cooker. Cut and discard tops from peppers; remove seeds. Fill with chicken mixture; place in slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook on low, until tender, 3-4 hours. During the last 20 minutes, remove and discard paper towels; add remaining cheese and cook, covered until melted. Serve with sour cream, cilantro and green onions.

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.

STUFFED CHICKEN POT PIE

Steps:

• 1. Preheat oven to 375. Using a knife slice a pocket into each chicken breast.
• 2. In a bowl add the two cans of veg.all and the cream of chicken soup, stir to combine.
• 3. In a small bowl add the salt and pepper, and the seasonings from the McCormick package. Stir the seasonings together.
• 4. Sprinkle chicken on both sides with seasoning. sprinkle two teaspoons of seasoning into veg.all mixture. Set rest of seasoning aside.
• 5. Using a tablespoon stuff each chicken breast with a tablespoon and a half of veg.all mixture. Secure chicken with tooth picks. Set rest of veg.all mixture aside.
• 6. Place chicken in a sprayed dish and cover with foil. Bake for 45 minutes.
• 7. Meanwhile take each biscuit and press them flat and roll them out to fit around chicken breast.
• 8. chicken will be hot!! Remove tooth picks from chicken. Carefully lay a chicken breast on each biscuit and wrap around chicken. Lay folded side down on a sprayed cookie sheet. Sprinkle the rest of seasonings onto each biscuit. Bake 15 minutes longer.
• 9. Heat the rest of veg.all mixture in a sauce pan and serve over stuffed chicken!