Fastlanechickenpotpie Recipes

FAST-LANE CHICKEN POT PIE

Steps:

• In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
• Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
• Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.

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°.

EASY PEASY CHICKEN POT PIE

Steps:

• Blend first 10 ingredients together in large bowl. Once blended, spoon into 7 x 11" casserole dish, or an 8x8" square casserole dish, mounding up mixture in the middle of the casserole.
• Drape pie crust over casserole dish and crimp edges to seal.
• If baking immediately: preheat oven to 400 degrees. Brush crust with beaten egg. Place place of aluminum foil loosely over crust to prevent over-browning. Place on cookie sheet and bake 40-45 minutes. Allow to sit for 10 minutes before serving.
• If freezing: place unbaked pot pie on cookie sheet, uncovered. Freeze overnight. Wrap securely in plastic freezer wrap or in a freezer-safe container and store in freezer. To bake, do not thaw. Preheat oven to 400 degrees. Brush crust with beaten egg. Cover crust loosely with piece of aluminum foil. Place on cookie sheet in oven and bake for 1 1/4 to 1 1/2 hours, or until browned and bubbly. Allow to sit for 10 minutes before serving.