Chicken Pot Pie Bundles 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°.

CHICKEN POT PIE BUNDLES

Steps:

• 1.Preheat oven to 350 degrees. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add carrot and onion, cooking until softened, about 5 minutes. Add the garlic and cook for 1 more minute.Stir in the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.Place broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn. Bring to a simmer, stirring constantly. Continue to cook until sauce thickens, about 2 minutes. Remove from heat.Using a 12 count muffin pan (no need to coat with cooking spray), gently place 1 egg roll wrap into each cup, letting it extend over the sides. Place 1/3 cup of chicken mixture into each wrap and sprinkle with Parmesan cheese. Fold the corners over the top of the filling, press the edges down. Brush lightly with remaining oil.Bake until golden and crisp, 12-15 minutes. Serving size: 2 bundles.

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.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

CHICKEN POT PIE BUNDLES

Steps:

• Preheat the oven to 350.
• Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
• Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
• Add the garlic, and cook 1 minute more.
• Stir in the chicken, tarragon, salt, and pepper.
• Cook until the chicken is no longer pink, about 5 minutes.
• Place the broth and cornstarch in a bowl, and whisk until well combined.
• Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
• To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray).
• Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
• Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top.
• Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).
• Brush the remaining oil on top of each bundle.
• Bake until golden and crisp,12-15 minutes.
• Cool slightly before eating.