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.

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!

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.