Chicken Pie In A Pan Recipes

ALL-CRUST SHEET PAN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
• Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
• Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
• Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
• Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.

MELT IN YOUR MOUTH CHICKEN PAN PIE

Steps:

• Boil chicken until tender. Debone and cut into small pieces. Reserve 2 cups of broth. Put chicken in a 9x13 pan. In saucepan, bring 2 cups broth and 10 1/2 can cream of chicken soup to a boil. Drain 16 ounce can of veg-all vegatables and pour over chicken. Pour broth mixture over vegetables. In a bowl combine flour, salt, pepper, buttermilk and margarine. Mix thoroughly with spoon to form batter. Spread batter on top. Bake at 425 for 30 minutes.
• For OAMC: Bake as directed above, then wrap, seal and label. Note: You may want to make slightly saucier if you want it creamier from the freezer.

SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Debone, remove skin, and shred rotisserie chicken.
• Melt butter in a cast-iron skillet over medium-high heat.
• Add in the flour and stir until bubbling.
• Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
• Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
• Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
• Enjoy!

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

Steps:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!

OLD FASHIONED CHICKEN POT PIE IN A PAN

Steps:

• FOR THE CRUST.
• Place all ingredients in your bread-maker (according to manufacturer's directions, mine go in "liquid first"); program for "Dough" or "Manual" then press "Start.".
• The dough will be very sticky at first (like biscuit dough); it will firm up by the end of the kneading time.
• While the dough is kneading, prepare the filling.
• FOR THE FILLING.
• Cook chicken breasts in your normal way (I use water & cooking sherry), reserve broth and separate fat if you can (used in the Gravy).
• Melt butter in hot pan, saute onion & carrots until lightly browned, add celery, saute until limp-ish.
• Dump veggies and chicken into large bowl.
• FOR THE GRAVY.
• Melt butter and fat (USE ALL BUTTER IF YOU DIDN'T SEPARATE THE FAT FROM THE BROTH) in same pan (as veggies), whisk in the flour.
• S-L-O-W-L-Y add the reserved broth, continually whisking out the lumps.
• Whisk in the cream and S & P.
• Turn off the heat, stir in meat & veggies.
• FOR THE GLAZE:.
• In a small bowl, mix egg and water, beating to a frothy mess; set aside.
• ASSEMBLY.
• Lightly spray or butter a 13x9 pan; pour chicken/gravy mixture into this dish.
• Transfer bread dough to a floured work surface; knead by hand five times (count 'em); now let it rest for five minutes (this works, trust me).
• Flour a rolling pin and roll dough into a 10 x 14-inch rectangle; do NOT over-work the dough, light touches are best!
• Use a pizza cutter or knife to cut rolled-out dough into two-inch squares or diamonds if you're really creative!
• Place squares/diamonds on top of the chicken-veg-gravy mixture in the pan--aim for a cobblestone look (overlap them a bit).
• Brush generously with egg glaze (this will give the dough a nice brown--slightly shiny--finish).
• Put into a COLD oven, turn heat to 350 (the dough will rise a bit while the oven heats); bake 35-45 minutes--the dough will be a lovely rich brown color.
• Let rest about 5 minutes before serving.
• With a green salad or a fruit salad on the side you have climbed to the top of the pedestal!

CHICKEN POT PIE

Steps:

• PASTRY:.
• Crumble salt, flour, and butter.
• Add water one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• This should be enough for 2 pie shells.
• or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
• FILLING:.
• Sauté celery, onions and butter together.
• Add flour to make a paste.
• Add milk and bouillon cubes.
• Cook until thickened.
• Add vegetables and meat.
• If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
• If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
• Bake at 375°F for 20-25 minutes.
• Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
• -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.