Deliciously Simple Chicken Pot Pie Food

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

EASY WEEKDAY CHICKEN POT PIE

Steps:

• Pre-heat the oven to 180°C/350°F.
• In a large non-stick frying pan, heat a little olive oil then sauté the mushrooms until browned and cooked through. Add the garlic and thyme and fry for another 30 seconds before removing from the heat.
• Shred the chicken, discarding any bones and skin, and place in a bowl. Add the mushrooms, cheese sauce, crème fraîche and lemon juice and mix well. Season to taste with salt and pepper.
• Place the filling in a pie dish/ovenproof dish of your choice then top with the pastry.
• Trim the edges and crimp the pastry before brushing with the beaten egg.
• Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling has heated through.
• Remove from the oven and serve with vegetables of your choice.

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.

DELICIOUSLY SIMPLE CHICKEN POT PIE

Steps:

• Allow pie crusts to sit at room temperature 15-20 minutes.
• (Or microwave on defrost 1 min) Preheat oven to 350.
• Place bottom pie crust in 8-9" pie pan.
• Stir chicken, vegetables and soup until mixed well.
• Spread evenly into pie shell.
• Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
• Poke small hole in center of top crust and make four 1/2" slits, evenly spaced.
• Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
• Lower temperature to 325 degrees and bake an additional 15 minutes.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

EASY & DELICIOUS CHICKEN POT PIE

Steps:

• Directly in your Corning Ware 1 ½-quart FRENCH WHITE Round Dish, mix the can of Cream of Chicken Soup (or any cream soup you like, but Cream of Chicken gives the best chickeny flavor to this Chicken Pot Pie), the can of Chicken with any juices, and the drained can of Veg-All.
• Mix well but don't worry if there are little chunks of condensed soup, it will smooth out as it cooks.
• In a separate bowl, mix the Bisquick, Milk, and egg (though this recipe works just fine without the egg, the crust is just a bit thinner and crisper instead of being as puffy).
• Pour crust mixture over chicken and veggie mixture.
• Don't worry if it sort of mixes in a little-- the crust will'rise' to the top as the pie cooks.
• Bake in a preheated 400 degree oven till the crust is golden brown.
• About 30 minutes.
• Allow to cool 10 minutes before serving.

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.