Chicken Pot Pie With Fresh Veggies Food

VEGETABLE CHICKEN POTPIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).

CHICKEN VEGETABLE POTPIE

Steps:

• Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

CHICKEN POT PIE WITH FRESH VEGGIES

Steps:

• Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
• In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
• Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
• Turn off the heat to the burner.
• Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
• Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
• Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
• Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
• Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
• Drain the potatoes in a colander.
• Divide the potatoes into two medium bowls and mash half of them. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
• Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
• Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
• Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
• Remove the rosemary and thyme sprigs.
• Sprinkle the flour over the vegetables and mix well.
• Pour in half of the vegetable stock and stir.
• Add the nutritional yeast and stir well.
• Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
• Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
• Add the diced potatoes and stir.
• Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
• Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
• Brush the outside edges of the baking dish with the mix using a brush or your fingers.
• Preheat the oven to 350°F (180°C).
• Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
• Brush the top of the dough lightly with the oil-soy milk wash.
• Make a small X-shaped incision on the top of the crust.
• Bake for about 45 minutes or until the pie crust is golden.
• Enjoy!

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.

FRESH VEGETABLE, HERBS, CHICKEN POT PIE

Steps:

• Heat butter over low heat until melted.
• Blend in flour, pinch salt and pepper.
• Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
• Stir in broth and milk.
• Heat to boiling; stirring constantly. Stir one minute until thick.
• Sauté onions, mushrooms, carrots, leeks, broccoli, and celery in 2 tablespoons of olive oil with the ginger and garlic.
• Sauté until carrots are tender; mix in herbs in flour. Reserve.
• Line pie plate with Tenderflake prepared bottom crust.
• Pour in filling; top with shredded smoked Gouda cheese.
• Top with top crust. Cut slits in center to vent. Flute edges.
• Cook uncovered in 425 degree Fahrenheit oven until crust is brown, approximately 35 to 40 minutes.
• Let stand 10 minutes before serving.