Quick Easy Cheesy Chicken Pot Pie Recipes

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

CHEDDAR CHICKEN POTPIE

Steps:

• For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

CHEESY CHICKEN POT PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350˚F).
• Fry the garlic in a pan with a little oil.
• Add the chicken, season with salt and pepper, and fry for a minute.
• Stir in the bacon and fry with the chicken until it is no longer pink.
• Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
• Stir in the sour cream and cooked broccoli.
• Take off the hob and pour filling into two ramekins.
• Top with cheese.
• Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
• Enjoy!

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

QUICK CHICKEN POT PIE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
• Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
• Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
• Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
• Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
• Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

CHICKEN POT PIE CASSEROLE

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.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

EASY CHEDDAR CHICKEN POTPIE

Steps:

• Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.

QUICK & EASY CHEESY CHICKEN POT PIE

Steps:

• 1. Place meat and vegetables in a 9 inch round or 8x8 square baking dish. 2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavor. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well. 3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.) 4. Bake at 400oF for 25 minutes or until topping is golden and filling is bubbly. Makes: 4 servings *if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.