Bottomless Chicken Pot Pie Recipes

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°.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

DIABETIC BOTTOMLESS CHICKEN POT PIE

Steps:

• Preheat the oven to 425°F.
• Combine the soup, milk, chicken, and peas & carrots in a large bowl.
• Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
• To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.

CRUSTLESS CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
• Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
• In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
• Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
• Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

BOTTOMLESS CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
• Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
• Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
• let sit for 5 minutes, then cut into wedges and serve.
• NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

CANNED CRUST CHICKEN POT PIE

Steps:

• Line 9 or 10-inch pie plate with crust; set aside.
• Combine remaining ingredients.
• Pour filling into pie plate.
• Top with 2nd crust; make slits in top to vent and bake at 375°F for 45 to 50 minutes or until golden brown.
• Makes 6 servings.
• Great reheated.