Kevins Quickie Chicken Pot Pie Recipes

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 425°F.
• Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.
• Stir in vegetables, broth, cream, chicken, and thyme. Bring to a boil.
• Remove from heat, and place a pastry sheet over the top of the skillet.
• Bake in preheated oven until golden brown and bubbling, about 18 minutes.

QUICKIE CHICKEN POT PIE

Steps:

• 1. Preheat oven to 350 degrees F
• 2. Grease 9x13 casserole pan.
• 3. Combine chicken, eggs, carrots, and peas in a large bowl. Mix the soup with the chicken broth. season to taste, and stir into the chicken mixture. Pour into the greased casserole pan.
• 4. Stir together the Bisquick and the milk and pour over the casserole. If its to thick to pour add more milk or just add by the spoonful on the top of the chicken mixture. Drizzle melted butter over the topping.
• 5. Bake until the topping is golden brown about 30-45 minutes.

QUICK CHICKEN POT PIE

Steps:

• Place the first five ingredients in a large bowl and heat until heated through in the microwave.
• Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
• Remove one of the refrigerated pie crust rolls and let warm to room temperature.
• Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
• Let stand for 15 minutes before serving. Yummy!
• Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!