Chicken Pot Pie Pantry Friendly Easy Food

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.

SUPER-EASY CHICKEN POT PIE

Steps:

• Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
• Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
• Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
• Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
• Next, gently pour in the filling then top with the remaining biscuit mixture.
• Bake 30 minutes or until the top turns golden and filling is completely heated through.

CANNED CRUST CHICKEN POT PIE

Steps:

• Line 9 or 10-inch pie plate with crust; set aside.
• Combine remaining ingredients.
• Pour filling into pie plate.
• Top with 2nd crust; make slits in top to vent and bake at 375°F for 45 to 50 minutes or until golden brown.
• Makes 6 servings.
• Great reheated.

NELL'S EASY CHICKEN POT PIE

Steps:

• Sauté onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
• Mix soups and mixed vegetables (including liquid).
• Pour over chicken and season to taste with salt, pepper and garlic powder.
• Turn into a 9"x 13" baking dish.
• Top with grated cheese.
• Separate crescent roll dough into triangles and place over cheese.
• It will not cover completely and this is not important.
• Bake in a 375°F oven for 18-20 minutes or until golden brown.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.

CHICKEN POT PIE - PANTRY FRIENDLY & EASY

Steps:

• Preheat oven at 450 degrees.
• Mix soup, corn, peas & chicken in a 9x13 glass pan & then spread it evenly & flat.
• Evenly sprinkle lemon pepper, garlic & bacon on top of mixture.
• In a separate bowl whisk together well Bisquick & milk & then pour on top of mixture in pan.
• Evenly sprinkle parsley on top of the Bisquick crust.
• Bake uncovered for 21 minute in a convection or about 30 minute in a traditional oven.
• Let set & cool for 12 minute.
• Variations:.
• Use fresh vegetables & seasonings in place of the canned, see fresh measurements in the (parenthesis).
• Swap out 1 can of corn for carrots or try a different variety of cream soup.
• Divide recipe in half & put into 2 separate 9" glass pie pans & cook then freeze one pie for later.
• Also this pie holds well it's texture & taste later reheated in a microwave.