Superyummychickenpotpie Recipes

EASY CHICKEN POT PIE

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.

SUPER YUMMY CHICKEN POT PIE

Steps:

• Lay chicken in bottom of 8 x 8 inch baking pan.
• Heat vegetables and cream of chicken soup in microwave until vegetables are warm.
• Spread vegetable mixture on top of chicken.
• Combine bisquick, butter, mayonnasie, and chicken broth.
• Stir just until combined.
• Pour over chicken and spread to evenly distribute.
• Bake at 350 till the topping is golden brown.

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

INDIVIDUAL CHICKEN POTPIES

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
• Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
• Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
• If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

CHICKEN POT PIE VII

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
• In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
• Bake in the preheated oven for 25 minutes, or until golden brown.

BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Grease a shallow 2 quart baking dish.
• Spread Chicken and Veg-All evenly into bottom of dish.
• Stir soup, broth and pepper together in a medium bowl.
• Pour over Chicken mixture.
• Combine Bisquick, milk and butter.
• Stir until smooth.
• Pour over soup.
• Bake 45-50 minutes, or until crust is golden brown.
• Cool 10 minutes before serving.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.