Chicken Potpie Casserole Recipes

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CHICKEN POT PIE CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• Take out pie crusts and let get to room temperature.
• In saucepan, simmer butter and onion until soft.
• Stir in flour and pepper, and cook until bubbly.
• Slowly stir in broth and milk, a little at a time.
• Heat to boil, stirring constantly.
• Boil one minute.
• Add chicken, veggies and gravy.
• Unroll 1st pie crust and cut into 4 sections.
• Cover the bottom of a 9x13 baking dish with the 4 sections of pie crust.
• Spoon chicken filling over crust.
• Unroll 2nd pie crust and slice into 3/4" strips.
• Arrange 1/2 of the strips on a diagonal in one direction, about 1/2" apart, longest strips in the middle.
• Arrange the other 1/2 of the strips on a diagonal in the opposite direction to create a lattice effect.
• Bake on a cookie sheet 40-45 minutes or until crust is golden brown.
• Let stand approximately 10 minutes before serving.

CHICKEN POTPIE CASSEROLE

Steps:

• Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

CHICKEN POT PIE CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
• Heat the butter and oil in a skillet set over medium-high heat.
• Add the diced carrots and celery and cook for 3 minutes.
• Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and cook until fragrant.
• Add the cooked shredded chicken and chopped mushrooms and cook for 1 minute.
• Sprinkle the flour over the vegetables and chicken mixture and cook for 3 minutes, stirring continuously.
• Stir in the chicken broth and scrape the bottom of the pan to deglaze the pan.
• Pour in the white wine and cream. Stir well.
• Season to taste with salt and add the pepper, thyme, and basil. Stir well and continue to cook until the mixture reaches a thick, stew-like consistency.
• Pour the chicken stew mixture into the prepared casserole dish. Arrange the biscuits on top.
• Bake for 30 minutes or until the filling bubbles and the biscuits are golden brown. Let cool for 10 minutes before serving.

EASY CHICKEN POT PIE CASSEROLE

Steps:

• Preheat the oven to 375 F.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN POT PIE CASSEROLE WITH NOODLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Break lasagna noodles into pieces. Grease a large oven-proof dish.
• Combine condensed soup, milk, parsley, minced onion, onion powder, soup base, garlic powder, pepper, and salt in a large mixing bowl; stir until smooth. Stir in broken lasagna noodles until combined. Gently fold in shredded chicken until incorporated. Carefully pour chicken mixture into the prepared dish, smoothing out the top evenly.
• Bake in the preheated oven until noodles are almost tender, 25 to 35 minutes.
• Remove from the oven and sprinkle with 1/2 of the Cheddar cheese and all of the Italian cheese. Layer the biscuit chunks in a single layer over top, and sprinkle with remaining Cheddar.
• Return to the oven and bake until biscuit dough is thoroughly cooked, 15 to 20 minutes. Tent with foil if the edges start to get too brown. Remove from the oven and let cool for 5 to 10 minutes before serving.