Companys Coming Chicken Pot Pie Recipes
CAMPFIRE CHICKEN POT PIE
I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe.
Provided by DANNO719
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Creamy
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a Dutch oven with a flat lid.
- Cook over campfire coals until warmed through but not boiling, about 15 minutes.
- Arrange biscuit dough segments in a layer atop the vegetable mixture. Put lid on the Dutch oven and carefully arrange some hot coals atop the lid.
- Heat until the biscuits are cooked through, 15 to 30 minutes.
Nutrition Facts : Calories 473 calories, Carbohydrate 46.8 g, Cholesterol 59.5 mg, Fat 18.4 g, Fiber 10.8 g, Protein 29.1 g, SaturatedFat 4.8 g, Sodium 1787.5 mg, Sugar 4.5 g
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
COMPANY'S COMING CHICKEN POT PIE
I love tweaking 50's Comfort Food, so when I knew that I was having friends over for dinner, I wanted to upgrade Chicken Pot pie for all those jaded palates. This is extremely easy to put together, as half of it is ready-made products and the other half is scratch. Make the sauce early in the day, let the flavours mingle and then pop it in the oven when you're ready. The Pillsbury Grand biscuits held up SO well, that leftovers the following day were as exceptional as when originally served!
Provided by The_Swedish_Chef
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chopped onions, garlic and exotic mushroom mixture into a large 12" skillet with butter, cover, and heat over low heat until the onions are transparent.
- Meanwhile, tear apart the chicken, tearing the pieces into bite-sized bits. If you like dark meat, include it, but I save it for flavouring instant soups. That means I use 2-3 cups of White Meat for the recipe.
- When onion/garlic/mushroom mixture is softened, add chicken, cream of chicken soup, the sour cream, milk, wine, herbs and frozen vegetables to skillet. If you plan on making this NOW, heat until very hot, but not boiling. If you plan on having it later, heat until just warm and flavours are allowed to mingle, then stick mixture in frig, in skillet.
- When you're ready to make this, spray an 11" x 7" oven-proof pan with non-stick spray. Heat oven to 375 degrees or what biscuit directions state on package. Heat mixture until very hot, pour into casserole dish.
- Melt butter in a deep bowl with Italian Seasonings. Open package of rolls and place on top of chicken mixture. Brush rolls with the melted butter/herb mixture.
- Bake in oven for 15-25 minutes until ROLLS ARE DONE and mixture is bubbling. My baking time was 18 minutes.
- Scoop one biscuit out onto deep bowl or rimmed plate and spoon chicken sauce either around it or directly over it.
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