Chicken Pot Pie Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOME-STYLE CHICKEN POTPIE



Home-Style Chicken Potpie image

I served this potpie along with chili on Super Bowl Sunday. No one ate the chili. In fact, one of my husband's single friends called the next day and asked for the leftover pie.-Darlene Claxton, Brighton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12

Number Of Ingredients 20

3/4 cup cold butter, cubed
2 cups all-purpose flour
1 cup shredded cheddar cheese
1/4 cup cold water
FILLING:
2-1/2 cups halved baby carrots
3 celery ribs, sliced
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
2-1/2 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked chicken
1 cup frozen pearl onions, thawed
1 cup frozen peas, thawed
3 tablespoons minced chives
3 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 large egg, lightly beaten

Steps:

  • In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour., In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside. , In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish., On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts :

DOUBLE CRUST CHICKEN POT PIE



Double Crust Chicken Pot Pie image

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Provided by Sally

Categories     Dinner

Time 3h25m

Number Of Ingredients 16

1 recipe homemade pie crust*
1 pound skinless boneless chicken breast, cubed
1 cup sliced carrots (about 2 carrots)
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half*
1 cup frozen peas
1 large egg, beaten
optional: sprigs of fresh thyme for garnish

Steps:

  • Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
  • In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  • In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  • Preheat oven to 425°F (218°C).
  • After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  • Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST



Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY



Freeze & Bake Chicken Pot Pies Recipe by Tasty image

Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans

Provided by Claire Nolan

Categories     Dinner

Yield 6 pot pies

Number Of Ingredients 13

⅓ cup butter
1 onion, diced
3 stalks celery, diced
3 large carrots, diced
1 cup milk
2 cups chicken broth
½ cup flour
1 rotisserie chicken, shredded
1 cup frozen peas
1 teaspoon salt
½ teaspoon pepper
3 refrigerated pie crusts
6 disposable foil pot pie pans, or ceramic ramekins

Steps:

  • In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
  • Pour in the flour, and mix in well.
  • Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
  • Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
  • Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
  • Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
  • Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
  • Cover each pot pie with foil and freeze for up to 2 months.
  • To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams

CHICKEN POTPIE CASSEROLE



Chicken Potpie Casserole image

I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1/3 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
2 medium carrots, sliced
1/2 medium onion, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
4 cups cubed cooked chicken
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour 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, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

CHICKEN POT PIE CASSEROLE



Chicken Pot Pie Casserole image

This recipe has fewer calories without the rich crust, but still a yummy comfort food.

Provided by Hannah

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 8

2 eggs
3 cups frozen shredded hash browns
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
1 (10.75 ounce) can cream of mushroom soup
1 cup chopped cooked chicken
½ cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  • Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
  • Bake in the preheated oven until crust is lightly browned, about 15 minutes.
  • Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
  • Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 34 g, Cholesterol 89.7 mg, Fat 15.9 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 6.2 g, Sodium 519.1 mg, Sugar 1.4 g

HOMEMADE CHICKEN POT PIE



Homemade Chicken Pot Pie image

Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!

Provided by Kyoo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 17

2 refrigerated 9-inch pie crusts, at room temperature, divided
1 tablespoon olive oil, or as needed
2 boneless, skinless chicken breasts, pounded thin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
salt and ground black pepper to taste
⅔ cup chicken broth
⅓ cup butter
1 clove garlic, minced
⅓ medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
  • Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
  • Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
  • Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
  • Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
  • Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
  • Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
  • Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g

CHICKEN POT PIE BUBBLE BAKE



Chicken Pot Pie Bubble Bake image

A quick and easy version of pot pie that you and your kids will love!

Provided by Lola650

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1 ⅓ cups milk
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
4 cups frozen mixed vegetables, thawed
2 cups diced cooked chicken
1 (10 count) package refrigerated biscuit dough, separated and cut into quarters

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
  • Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

Nutrition Facts : Calories 703.7 calories, Carbohydrate 80 g, Cholesterol 73.9 mg, Fat 27.6 g, Fiber 9.6 g, Protein 34.3 g, SaturatedFat 8.5 g, Sodium 2326.4 mg, Sugar 10.6 g

CLASSIC POT PIE



Classic Pot Pie image

Brothy gravy, golden crust, and tender, flavorful vegetables-It doesn't get much better than this recipe for chicken pot pie.

Categories     Thanksgiving     main dish     poultry

Time 1h

Yield 12 servings

Number Of Ingredients 15

4 tbsp. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
3 c. shredded cooked chicken or turkey
1/4 c. flour
3 c. low-sodium chicken broth, plus more if needed
Splash of white wine (optional)
1/4 tsp. turmeric
Salt and pepper, to taste
Chopped fresh thyme to taste
1/4 c. half-and-half or cream
1 whole unbaked pie crust
1 whole egg
2 tbsp. water

Steps:

  • Preheat the oven to 375 degrees.
  • Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  • Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it's all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
  • Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  • Add the half-and-half or cream, 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.
  • Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  • Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  • Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
  • Serve up servings by the (big ol') spoonful!

EASY CHICKEN POT PIE CASSEROLE



Easy Chicken Pot Pie Casserole image

Chicken pot pie in a casserole form is very simple to make. The recipe is similar to the popular impossible pies and it will become a family favorite.

Provided by Peggy Trowbridge Filippone

Categories     Dinner     Entree

Time 1h10m

Yield 10

Number Of Ingredients 14

4 tablespoons unsalted butter, melted
1 1/2 to 2 pounds boneless, skinless chicken breasts (about 2 large breasts)
1 1/2 teaspoons dried sage , divided
1 1/2 teaspoons dried thyme , divided
2 cups frozen mixed vegetables, thawed
1/2 cup finely chopped sweet onion
1/2 cup sliced roasted red peppers
1/2 teaspoon freshly ground black pepper
2 cups homemade biscuit baking mix
1/4 teaspoon onion powder
1 1/2 cups whole milk
1 cup strong chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 cup finely shredded cheddar cheese

Steps:

  • Preheat the oven to 375 F.

Nutrition Facts : Calories 421 kcal, Carbohydrate 26 g, Cholesterol 108 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 780 mg, Sugar 7 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

More about "chicken pot pie bake recipes"

CHICKEN POT PIE BAKE - SPACESHIPS AND LASER BEAMS
chicken-pot-pie-bake-spaceships-and-laser-beams image
2021-02-03 This unbelievably easy chicken pot pie bake recipe has flavorful veggies and roasted chicken. The light and flakey puff pastry crust is a delicious compliment to the rich, creamy filling. Prep Time 20 minutes. Cook Time 50 minutes. Total Time 1 hour 10 minutes. Servings 8. Print Recipe Pin Recipe Review Recipe. Ingredients . 1x 2x 3x. 3 refrigerated rolled pie …
From spaceshipsandlaserbeams.com
Ratings 2
Category Main Course
Cuisine American
Total Time 1 hr 10 mins
  • On a lightly floured surface unroll the pie crusts and roll each gently into a rectangle shape. Do not roll too thin. Cut one crust in half. Add each half crust onto a whole crust and roll gently to blend the edges. Form each new crust into a rectangle slightly larger than a 9x13 inch glass baking dish.


CHICKEN POT PIE CRESCENT BAKE RECIPE - PILLSBURY.COM
chicken-pot-pie-crescent-bake-recipe-pillsburycom image
2021-04-28 1. Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray. 2. In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook …
From pillsbury.com
4/5 (19)
Category Dinner
Servings 6
Total Time 55 mins
  • Heat oven to 375°F. Spray 12x8-inch or 11x7-inch (2-quart) rectangular glass baking dish with cooking spray.
  • In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
  • Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
  • Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.


CHICKEN POT PIE {EASY HOMEMADE RECIPE} - BAKE IT WITH LOVE
chicken-pot-pie-easy-homemade-recipe-bake-it-with-love image
2017-06-22 Chicken Pot Pie Recipe. I remember enjoying those little oven baked chicken pot pies as a kid, and I'm sure many others do as well. This chicken pot pie is made, start to finish, from scratch for a wonderfully tasty pot pie that is so much better than any store bought version!. This method is much easier than you think, and makes an absolutely creamy chicken pot pie …
From bakeitwithlove.com
4.7/5 (3)
Calories 548 per serving
Category Chicken Dishes, Dinner Recipes, Main Course
  • In a food processor, combine the flour and cold cubed butter. Pulse until small pea sized bits of butter are formed. Add water in gradually, until course dough is formed (loose chunks).
  • Bring a large stock pot or Dutch oven to medium high heat with the olive oil, until the oil begins to shimmer. Add the onion and garlic, then saute until fragrant and the onion is becoming translucent.


THE BEST CHICKEN POT PIE RECIPE - THE GRACIOUS WIFE
the-best-chicken-pot-pie-recipe-the-gracious-wife image
2020-09-10 2020-09-10 The Best Chicken Pot Pie. I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. It's amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. This recipe …
From thegraciouswife.com
5/5 (33)
Calories 455 per serving
Category Main Dish
  • To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
  • Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
  • Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.


CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
classic-chicken-pot-pie-recipe-pillsburycom image
2018-05-10 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3. Stir in chicken …
From pillsbury.com
4.5/5
Total Time 1 hr 5 mins
Category Entree
Calories 560 per serving
  • Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


CHICKEN POT PIE CASSEROLE RECIPE - EASY POT PIE CASSEROLE
chicken-pot-pie-casserole-recipe-easy-pot-pie-casserole image
2019-11-26 2019-11-26 Chicken pot pie casserole recipe is budget friendly and easy to feed a crowd! The chicken mixture really goes a long way in this chicken pot pie casserole. It is one of our favorite comfort foods and sure to be one of your go to casserole dishes to make. You can easily substitute items for what you already have. Since the recipe only calls for a few chicken …
From eatingonadime.com
5/5 (2)
Total Time 1 hr
Category Main Course
Calories 562 per serving
  • Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don't worry if sides do not go all the way up.


CHICKEN POT PIE CASSEROLE - HOW TO MAKE CHICKEN POT PIE ...
2021-10-06 2021-10-08 Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, …
From delish.com
4/5 (1)
Category パン, Comfort Food, Dinner, Poultry
Servings 6-8
Total Time 55 mins


THE ULTIMATE CHICKEN POT PIE SOUP – ONE POT COMFORT FOOD ...
[ 2 mins ago ] The ULTIMATE CHICKEN POT PIE SOUP – One Pot Comfort Food Paula Deen Lunch [ 3 mins ago ] Mini Pumpkin Pies Recipe – Your Favorite Fall Dessert! Paula Deen Brunch [ 4 mins ago ] Quarantine cooking with Paula Deen…. Shitty ytp Paula Deen Breakfast
From topchef.recipes


HOMEMADE CHICKEN POT PIE MAIN DISHES - MANY SIMPLE RECIPES
2021-09-08 2021-09-08 Homemade chicken pot pie is the ultimate comfort food. Seasoned chicken and vegetables in a creamy sauce all tucked into a flaky crust! This easy recipe is great with leftovers, can be made ahead, and freezes well either before or after baking. Chicken Pot Pie Ingredients. Chicken pot pie can be made as a double-crusted pie with regular pie pastry or in individual bowls …
From manysimplerecipes.com


CHICKEN POT PIE WITH HOMEMADE CRUST – ALL RECIPES GUIDE
2021-10-23 2021-10-23 Rolling on a floor covered with flour in a circle. Put the pie dough in the pie tray. The pie tray is placed on a folded baking tray. Carefully pour the chicken pot pie filling onto the pie tray. Roll ⅓ of the pie crust in a circle. Place the crust on top of the pie filling. Trim extra pie dough. Take the extra amount and wrap it in a long rope.
From allrecipesguide.net


CHICKEN POT PIE - THE FLOUR GIRL BAKES :)
2021-10-25 2021-10-25 Allow chicken mixture to cool for about 15 minutes. Add filling to the bottom crust and top with remaining crust. With remaining crust, weave a lattice pattern across the top) alternatively, top with remaining crust and vent with 4-5 holes).
From theflourgirlbakes.com


CHICKEN POT PIE RECIPE - CHICKEN POT PIE | RECIPE ...
2021-10-25 2021-10-25 Chicken Pot Pie Recipe on Yummly. @yummly #recipe, Taste and adjust seasoning if necessary. Gradually stir in broth and milk. A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection. Slowly stir in chicken broth and milk.
From pioneerwomanbakes.blogspot.com


EASY HOMEMADE CHICKEN POT PIE ~ THE MISADVENTURES OF BAKING
2021-10-24 2021-10-24 Prepare the pie dough; Prepare the filling; Roll out the dough ; Place the filling in the prepared pie dough; Bake, let cool, and enjoy; Pie Dough Time. Let’s get started on the whole process explanation. To start, we need to prepare the pie dough. I think I have a more in depth explanation on the pie crust in the original chicken pot pie ...
From themisadventuresofbaking.com


EASY TO COOK CHICKEN PIE - NO BAKE BANANA CARAMEL PECAN ...
No Bake Banana Caramel Pecan Pie â€" Healthy Chicken Recipes from therecipecritic.com Ready made pie crusts make this homestyle chicken pot pie recipe super easy. It just doesn't get any better. You can make it ahead and. This budget meal is definitely a family favorite! The hot creamy pie filling with juicy chicken meat, and mixed vegetables. 08.10.2017 · easy chicken pot pie made with ...
From hawthornethince.blogspot.com


CHICKEN POT PIE RECIPES | ALLRECIPES
Holiday Chicken Pot Pie. Rating: 3.97 stars. 32. A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection. By Casey Ballard.
From allrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #savory-pies     #main-dish     #poultry     #kid-friendly     #chicken     #dietary     #one-dish-meal     #inexpensive     #toddler-friendly     #meat     #chicken-breasts     #4-hours-or-less

Related Search