Creamy Philly Chicken Pot Pie Food

CREAMY CHICKEN POTPIE

Steps:

• In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH

Steps:

• 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
• 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
• 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
• 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
• GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

CHICKEN & BACON POT PIE

Steps:

• Prepare dough for Foolproof PHILLY Pie Crust Recipe and refrigerate as directed.
• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from pan.
• Add vegetables and garlic to reserved drippings in pan; cook 5 min., stirring occasionally. Add flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray; top with bacon.
• Heat oven to 400ºF. Roll out pie crust dough into 10-inch round between 2 sheets of waxed paper; place over chicken mixture. Flute edge, sealing crust to edge of pie plate. Cut several slits in crust to allow steam to escape. Place on baking sheet.
• Bake 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

CREAMY CHICKEN POT PIE

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

4-INGREDIENT CREAMY CHICKEN POT PIE

Steps:

• HEAT oven to 400°F
• COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
• COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
• BAKE 25 to 30 minute or until golden brown.
• Substitute: Substitute 2 cups chopped cooked ham for the chicken.
• Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.

CREAMY DEEP DISH CHICKEN POT PIE (DOUBLE CRUST)

Steps:

• Heat over to 375.
• Cook chicken in dressing in large skillet on medium heat for 5 minutes. Add cubed potato, cover and simmer for another 10 minutes.
• Add neufchatel cheese; cook and stir until melted.
• Stir in flour. Add broth stir. Simmer for uncovered for 5 min, stirring occassionally.
• Add frozen vegetables and simmer uncovered for an additional 5minutes. Stir in cheese until melted.
• Place bottom crust into a 10 inch deep dish pie plate. Pour chicken mixture into pan and cover with top crustcrust. Flute edges together.
• Cut slits in crust to allow steam to escape.
• Bake 30 minutes or until golden brown.
• Allow to sit for 5 minutes then cut into 8 slices and serve.

CREAMY CHICKEN POT PIE

Steps:

• Heat oven to 375°F.
• Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
• Separate dough into triangles; arrange in single layer over chicken mixture.
• Bake 16 to 18 min. or until golden brown.

CREAMY PHILLY PESTO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
• Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

HARTSON'S CREAMY CHICKEN POT PIE

Steps:

• Prepare Chicken:.
• Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
• Prepare Vegetables:.
• In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
• Prepare Sauce:.
• In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
• Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
• Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
• Combine Ingredients:.
• Preheat oven 425 degrees.
• Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
• Lightly Mix Sauce into vegetables.
• Add vegetables/sauce mix to crescent roll lined pot.
• Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
• Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.

PHILLY CHICKEN POT PIE MINIS

Steps:

• Prepare Foolproof PHILLY Pie Crust dough and roll into 11-inch round. Use 3-1/2-inch round cutter to cut dough into 6 rounds; discard dough trimmings or reserve for another use. (See tip.)
• Heat oven to 400°F. Whisk cream cheese spread, milk and seasonings in large bowl until blended; stir in chicken and vegetables. Spoon into 6 (6 to 8 oz.) ramekins.
• Place pastry rounds over ingredients in ramekins; press edges of pastry to edges of ramekins to seal. Cut several slits in each crust to permit steam to escape. Place ramekins on baking sheet.
• Bake 25 to 30 min. or until crusts are golden brown.