12 Tomatoes Chicken Pot Pie Recipes

MAGIC CHICKEN PIE

Steps:

• Preheat oven to 350 degrees F.
• Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.
• In a large bowl, mix the milk and baking mix; set aside.
• Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.
• Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:
• Distribute shredded chicken over melted butter evenly
• Distribute veggies over the chicken evenly
• Distribute the onion over the veggies evenly
• Distribute the cheese over the onion evenly
• Pour baking mix batter over the top evenly
• Pour the soup/stock mixture over the top evenly
• Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.
• Remove from oven and let stand 10 minutes before serving.

CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F.
• Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate.
• In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
• Transfer stew to a clean 2-quart casserole dish and stir in corn.
• Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
• Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings 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, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.