CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
CHEDDAR CHICKEN PIE
This speedy main dish from Betty Pierce of Slaterville Springs, New York uses handy biscuit mix, so there's no need to fuss with a crust. "Just add fruit salad and crusty hot bread for a delicious meal," she suggests.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir)., Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 418 calories, Fat 25g fat (15g saturated fat), Cholesterol 205mg cholesterol, Sodium 924mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN AND CHEESE PIE
Make and share this Chicken and Cheese Pie recipe from Food.com.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- line base and sides of 22cm pie dish with one sheet of pastry.
- in a bowl, combine chicken, cheese, cottage cheese, yoghurt and pepper.
- lightly beat eggs and stir into mixture.
- spoon filling into lined dish.
- cover with the remaining pastry sheet.
- trim edges.
- bake at 220 degrees for 10 minutes.
- then 180 degrees for 25-30 minutes.
- serve hot or cold.
CHICKEN AND CHEESE "PIE"
I got this recipe from my mother-in-law. I don't remember where she got it from. My hubby and boys love it. It's very simple to make and is great served with a salad and biscuits. Prep time does not include cooking the chicken and rice.
Provided by Color Guard Mom
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place shredded chicken in the bottom of a lightly sprayed casserole dish.
- Spread rice over the chicken.
- Mix soup with one can of water. Pour over the rice and chicken. Stir.
- I add a little bit of cheese and stir it into the mix.
- Top with cheese.
- Bake at 350 degrees until cheese is melted and bubbly (40 minutes or so). Season to taste.
Nutrition Facts : Calories 833.1, Fat 55.4, SaturatedFat 29, Cholesterol 217.8, Sodium 1283, Carbohydrate 20.1, Fiber 0.1, Sugar 1, Protein 61.4
TERRY'S FAVORITE EASY CHICKEN PIE
This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.
Provided by Sunflower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
- Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
- Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 30.6 g, Cholesterol 104.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 11.8 g, Sodium 785.7 mg, Sugar 2.1 g
CHICKEN AND CHEESE QUESADILLA PIE
The crust is made from a tortilla for this simple and quick Southwest-inspired pie. It's a recipe that would work as brunch, lunch or dinner. A Cook's Country recipe.
Provided by gailanng
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
- Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
- Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.
CHICKEN & CHEESE TORTILLA PIE
Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. -Karen Kuebler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.
Nutrition Facts : Calories 498 calories, Fat 27g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 889mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 37g protein.
CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST
Categories Chicken Poultry Vegetable Bake Kid-Friendly Cream Cheese Bon Appétit Small Plates
Number Of Ingredients 28
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
- For chicken:
- Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
- For filling and assembly:
- Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
- Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
- Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
- *Sold at specialty foods stores and in the soup section of many supermarkets
CHEESY CHICKEN POT PIE
Bring a delicious filling to a delicate crust with this Cheesy Chicken Pot Pie. Our Cheesy Chicken Pot Pie features veggies and chicken in a cheesy sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients in 13x9-inch baking dish.
- Unroll dough; place over chicken mixture.
- Bake 20 to 25 min. or until crust is golden brown.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 7 g, Protein 24 g
IMPOSSIBLE CHICKEN, SPINACH AND CHEESE PIE
This recipe was found on the back of a Bisquick box years ago. We have it often as it is very good. I have used chicken instead of tuna as the recipe suggests.G reat with a salad.
Provided by evelync
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Boil enough water to cover chicken breast.
- Place chicken in water; cover and remove from heat.
- Let sit for 10 minutes.
- In greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion.
- In bowl or blender, mix together Bisquick, milk, eggs, and salt.
- Pour over chicken mixture.
- Bake in preheated 350°F oven about 30 minutes or until knife inserted in middle comes out clean.
CHICKEN POT PIE WITH HERB AND CHEDDAR CRUST
We added fresh thyme and cheddar cheese to Pillsbury pie crusts for a delicious makeover of the classic chicken pot pie.
Provided by By Arlene Cummings
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
- Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
- In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
- Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 43 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
CHICKEN POT PIE WITH CHEDDAR CRUST
This chicken pot pie is rich, made-from-scratch, and well worth the effort. Because it's so time consuming, make two and freeze the second for another day!
Provided by CHARLIEMIKEOSCAR
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 2h32m
Yield 12
Number Of Ingredients 19
Steps:
- Place the chicken into a pot with the water, add salt, and simmer over medium heat until meat is falling off of the bones, about 40 minutes. Remove from heat, and cool. Remove chicken from broth, reserving broth. Remove the meat from the chicken, cutting large pieces into chunks. Discard skin and bones.
- Meanwhile, place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil over, and cook 8 minutes. Add the celery, and cook 2 minutes more. Drain, and place into a large bowl.
- Bring a second pot of water to a boil over medium-high heat. Add the carrots, and cook 5 minutes. Add the onion and cook 3 minutes more. Remove from heat and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Melt 4 tablespoons of butter in a skillet over medium heat. Stir in the carrots and onion, and cook until tender, about 15 minutes. Mix with the potatoes and celery. Stir in the chicken.
- To make the sauce, melt 7 tablespoons of butter in a pot over medium heat. Whisk 6 tablespoons of flour into the butter, and cook until light brown and paste-like, about 3 minutes. Slowly whisk in the cream and 2 cups of the reserved chicken broth. Continue whisking until the mixture thickens, about 5 minutes. Stir in the parsley and green onions. Season to taste with salt and pepper. Pour the cream sauce over the vegetables and chicken mixture, tossing to coat evenly. Spoon the mixture into the prepared baking dish.
- To make the Cheddar crust, cut 4 tablespoons butter into 2 cups of flour until the mixture is pea-sized. Stir in the Cheddar cheese and sprinkle the ice water over the mixture, gathering the dough into a soft ball. Knead gently until smooth and elastic. Roll dough out on a lightly floured surface until large enough to cover the entire baking dish. Place over the chicken mixture in the baking dish, tucking in edges to fit. Brush with the beaten egg yolk. Pierce top in a few places with a fork or knife to vent steam.
- Bake in preheated oven until top is golden; 30 to 35 minutes.
Nutrition Facts : Calories 654.9 calories, Carbohydrate 46.4 g, Cholesterol 168 mg, Fat 41.7 g, Fiber 5.7 g, Protein 24.5 g, SaturatedFat 22.9 g, Sodium 333.5 mg, Sugar 5.7 g
JUST CHICKEN PIE
A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes.
Provided by Pinay0618
Categories Savory Pies
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Cover a rimmed baking sheet with foil.
- Pat the chicken dry with paper towels and season with salt and pepper. Place on the prepared baking sheet, skin-side up, and roast 35 to 40 minutes. Let cool to room temperature, remove and discard the skin, and cut the meat from the bone and shred the chicken into 2-inch pieces. Reduce the oven temperature to 350 degrees.
- Melt the butter in a large saucepan over medium heat. Cook the celery until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook until it begins to brown, about 1 minute. Stir in the milk, broth, and zest and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes. Strain the sauce into a large bowl, discarding the vegetables. Stir in the chicken and scallions, and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
- Spoon the chicken mixture into the pie shell and sprinkle with the cheese. Top with the remaining circle of dough. Trim all but 1/2 inch of the dough overhanging the edge of the pie, using your fingers.
- Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is deep golden brown, 45 to 55 minutes. Let cool 10 minutes. Serve.
Nutrition Facts : Calories 909.9, Fat 57.9, SaturatedFat 25.5, Cholesterol 224.1, Sodium 551.5, Carbohydrate 42.2, Fiber 2.2, Sugar 2.7, Protein 53.9
BUDGET-WISE CHICKEN PIE
Inexpensive, easy to make, and delicious chicken pie!
Provided by Wendy
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
- Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
- Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 59.3 g, Cholesterol 54.6 mg, Fat 44.1 g, Fiber 5.9 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 1176 mg, Sugar 1.9 g
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
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