Creamy Italian Chicken Puff Pie Recipes

CREAMY ITALIAN CHICKEN PUFF PIE

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring constantly for 1-2 minutes.
• Pour in the chicken broth slowly, stirring until smooth and simmering.
• Pour in the half and half slowly, stirring until smooth and simmering.
• Add the Italian seasoning, garlic, onions, celery, and carrots, and simmer for about 5 minutes.
• Add the potatoes, chicken, salt and pepper and simmer another 5-10 minutes until the potatoes are tender.
• Pour into a greased medium size casserole dish.
• Cover the dish with the puff pastry, lightly sealing the edges, and brush the top with a mixture of the egg and teaspoon of water.
• Bake in preheated oven at 400 degrees about 20 minutes, until the pastry is golden and puffy.
• Let sit for 5-10 minutes before serving.

CREAMY ITALIAN CHICKEN

Steps:

• Mix water and dressing.
• Pour over chicken in the bottom of a skillet.
• Cover and cook chicken until done and no longer pink.
• In a small mixing bowl, beat cream cheese and soup until no longer lumpy (it may help to heat in microwave).
• Pour over chicken and heat through.
• Serve over rice or pasta.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

CHICKEN & MUSHROOM PUFF PIE

Steps:

• Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
• Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.
• Tip the flour into the pan and cook, stirring, for 1 minute With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan.
• Bring to the boil, then simmer for 30 minutes Spoon the filling into a large pie or baking dish (approx 8 x 12in) with a lip and leave to cool.
• Heat oven to 425°F On a floured surface, roll the pastry to 1/4in thick. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help.
• Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

CREAM PUFF PIE

Steps:

• SHELL-:.
• Boil the water and butter -- slowly add the flour until it forms a ball.
• Remove from heat and let cool.
• Preheat oven to 400 degrees.
• Beat in eggs one at a time until mixed well.
• Spread across bottom of a 9 x 13 pan sprayed with PAM.
• Bake for 25 - 35 mins (it should automatically form up the sides like a boat).
• Let cool.
• FILLING-:.
• Beat together milk and puddings.
• Mix in cream cheese.
• TOPPING-:.
• Top with cool whip and decorate with chocolate sauce.
• Refrigerate.