Country Style Chicken Pot Pie Recipe Recipe For Stuffed

COUNTRY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
• To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
• In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
• On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
• Bake 30 to 35 minutes or until golden brown.

COUNTRY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
• Melt margarine in large deep skillet over medium-high heat.
• Add chicken; cook and stir 3 minutes or until no longer pink in center.
• Sprinkle with salt.
• Add beans, bell pepper and celery; cook and stir 3 minutes.
• Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
• Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
• Reduce heat to low and simmer 3 minutes or until sauce is very thick.
• Stir in onions and corn.
• Return to a simmer; cook and stir 1 minute.
• Pour into pie crust.
• Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
• Let stand 5 minutes before serving.

STUFFING CRUST CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
• Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
• Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
• Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.

CHICKEN POT PIE (STUFFING TOPPING)

Steps:

• Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
• Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
• Pour into 9 by 13 inch pan.
• Pour drained mixed vegetables over chicken.
• Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
• Spread stuffing over top of mix vegetables.
• Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
• Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.

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!