Open Faced Chicken Pie Recipes
SINGLE CRUST PEACH PIE
My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!
Provided by Lori
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
- Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g
EASY CHICKEN AND RICE POT PIE
This easy Chicken and Rice Pot Pie is a perfect family recipe for a number of reasons. It is easy to make. It is a recipe that kids can help make, it's a great way to use up leftover chicken and it will feed a large family on the cheap.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees
- In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
- Add the cooked chicken and vegetables.
- Pour into a 9 x 13 inch casserole dish.
- Cover with aluminum foil and bake for 30 minutes.
- Uncover and top with puff pastry dough and bake for another 20 minutes or until the puff pastry dough is golden brown.
- Serve hot.
Nutrition Facts : Calories 490 kcal, Carbohydrate 60 g, Protein 17 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 857 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
OPEN-FACED CHICKEN PIE
Make and share this Open-Faced Chicken Pie recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
- Add canned vegetables and chicken. Cook until heated through.
- Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
- Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.
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- First, preheat your oven to 400° F. Remove the pie crust from the freezer and allow to thaw while the oven is preheating. When the oven is preheated, place the pie crust on a baking sheet and bake for 15 minutes.
- While the pie crust is in the oven, place chopped potatoes and carrots in a 4-quart saucepan and cover with one inch of water. Bring to a boil and once boiling, cook until just about fork-tender, but not quite (about 3-5 minutes). Drain and set aside.
- Using the same saucepan, heat butter (or oil) over medium heat. Add chopped shallot and cook until translucent (about 2 minutes).
- Stir in flour, thyme, salt and pepper until well-combined. Note that any clumps of flour will melt in the next steps.
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- In a large nonstick skillet, heat oil over medium heat and add onion, cooking until the onion begins to soften (about 2 minutes), stirring occasionally.
- Whisk flour into milk. Slowly add milk mixture and broth to pan, whisking continuously as you do so (to avoid lumps), until the mixture is smoothly combined. Increase heat to bring mixture to a boil. Once boiling, cook until slightly thickened to a gravy-like consistency (about 4-5 minutes), stirring occasionally. (You can cook it until it's slightly thicker, or slightly thinner, depending on how thick you personally want it.)
- Reduce heat to medium. Add turkey, mixed vegetables, thyme, and salt. Stir to combine. Cook until vegetables are hot, about 5 minutes.
- Meanwhile, toast 4 slices of bread. Remove pot pie mixture from heat and serve immediately over toast, garnishing with a little fresh parsley (if desired for a pretty presentation).
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