Easy Chicken Pie Food

EASY CHICKEN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
• Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

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.

CHICKEN PIE RECIPE

Steps:

• Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5 - 10 minutes until just starting to turn brown.
• Add in the vegetables and cook for a further 5 minutes until they start to soften.
• Add the flour and thyme and stir through everything, cook for 5 minutes.
• Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
• Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
• Smooth the pastry over the top of the filling.
• Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
• When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

EASY CHICKEN AND LEEK PIE

Steps:

• Preheat oven to 200C. Heat olive oil in a medium saucepan and cook leek for about 3 minutes or until soft. Add flour and stir for 1 minute. Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens. Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool. When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges. Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape. Bake for 20-40 minutes or until pastry is golden. *Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

CHICKEN POT PIE

Steps:

• Preheat the oven to 220°C/425°F/gas 7.
• Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
• Peel and roughly chop the onions, adding them to the larger pan as you go.
• Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
• Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
• Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
• Working quickly, roll out the pastry so it's 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
• Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
• Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

JAMIE OLIVER'S QUICK AND EASY CHICKEN PIE

Steps:

• Preheat the oven to 200°C / 400°F.
• Wash, dry and dice the chicken fillet into bite-sized cubes. Combine them with the corn flour, soy sauce and black pepper and set aside to marinate for 15 minutes. The corn flour will help to keep the chicken tender while the soy sauce will help the chicken to brown better.
• Heat a large non-stick pan (deep enough to hold liquid) over high heat and add in some oil. Turn the heat down to medium and sear the chicken pieces until browned on all sides. Do this in a few batches (adding more oil if necessary) if your pan cannot hold all the chicken pieces in a single layer. Remove the seared chicken (they don't have to be fully cooked) with a slotted spoon and place them on a large plate.
• Keeping the pan over medium heat, add in the sliced mushrooms and sauté until the mushrooms have reduced in size. Season with a little salt and black pepper. Add in the seared chicken and the potato cubes. Add in the chicken stock, flour and butter and turn the heat up to high and bring the mixture to a boil. Add in the dried sage and cook until the mixture has thickened. Stir in the sour cream and turn off the heat.
• Transfer mixture to a 8x8-inch greased baking tray. Cover with puff pastry / shortcrust pastry, and make decorative patterns on the edges if desired. Cut 3 slits to release steam
• Brush the top with the beaten egg and bake for 20 minutes, until the pastry is golden-brown and the chicken juices are bubbling and overflowing.
• Let the chicken pie rest for 5 to 10 minutes before serving.

EASY CHICKEN POT PIE RECIPE

Steps:

• 1. Pre-heat oven to 375 degrees. 2. Drain your canned chicken. 3. In a large bowl, mix your drained canned chicken, soups, mixed vegetables, and milk. 4. Place your bottom pie crust in a pie pan sprayed with a non-stick spray. 5. Pour your mixture in and spread evenly. 6. Cover with the top pie crust. 7. Pierce the crust with a knife or fork and crimp the edges. 8. Make your egg wash (egg and water) and brush onto the pie. 9. Bake pie for one hour. 10. Let sit for 20 minutes and then serve!!

EASY CHICKEN POT PIE

Steps:

• Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
• Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. You can use 2 cans of cream of mushroom if you like. I only used one because I didn't have the fat free. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It's delicious.
• Put casserole in oven until just bubbly at 450 degrees.
• Top with biscuits. Put in the oven at 450 for 8 to 10 minutes. Cook until biscuits are golden.

EASY CHICKEN AND LEEK PIE

Steps:

• Heat the oil in a fry pan over a medium heat
• Slice the leek thinly (into rings) you want the white and pale green part, you can discard most of the dark green leaves, sauté the leek in the oil
• Finely dice the carrot and add to the pan, continue to sauté the leek and carrot until both are tender and fragrant (approx 5 mins)
• Dice the chicken, add this to the fry pan and seal the chicken. It does not need to be browned all over, it will cook in the stock which you add next
• Add the stock, grate the zucchini and add this too. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
• Once the chicken and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
• Transfer the chicken and leek mix into the pie dish
• Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
• Bake at 200 degrees Celcius for 15 minutes or until the pastry is golden
• Serve with mash and some green veggies, it's delicious with a 50:50 cauliflower and potato mash!

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.

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.

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 425°F.
• Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.
• Stir in vegetables, broth, cream, chicken, and thyme. Bring to a boil.
• Remove from heat, and place a pastry sheet over the top of the skillet.
• Bake in preheated oven until golden brown and bubbling, about 18 minutes.

QUICK CHICKEN PIE

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

CURRIED CHICKEN POT PIE

Steps:

• Preheat the oven to 180°C/350°F.
• Season chicken breasts with Garam Masala and salt.
• Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
• Remove the chicken breasts from the pan and set aside to rest.
• In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
• Add the garlic and spices and cook for 1 minute.
• Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
• Bring to a simmer and allow to cook until thickened.
• Cube the chicken and stir into the sauce with the lemon juice then season to taste.
• Top the pie with thawed puff pastry.
• Brush with beaten egg then place in the oven.
• Bake for 20-25 minutes until the pastry is golden and puffed.
• Remove from the oven and serve.

EASY HOMEMADE CHICKEN POT PIE

Steps:

• First, Preheat the oven to 350 degrees Fahrenheit.
• Next, melt butter.
• Add chopped onion and cook until translucent.
• Add garlic and sauté until fragrant, approximately 30 seconds.
• Mix in the thawed vegetables.
• Add the soups and stir to combine.
• Next, add in the chicken and spices, mix again.
• Add 1 Tablespoon flour to the 1 cup chicken broth and whisk to incorporate flour.
• Add this broth mixture to the chicken and vegetables and stir to combine.
• Turn stove on low and allow mixture to simmer for approximately 10 minutes, stirring occasionally to keep from sticking to the bottom.
• Since this mixture is cooked, you may taste it to see if you need to add any additional spices.
• While the mixture is simmering, place one ready made pie crust on the bottom your cast skillet.
• After the mixture has thickened, gently pour this mixture over the the bottom crust.
• Top the mixture with the second crust, sealing the edges of the crust around the sides cast iron skillet.
• Bake the pie for approximately 40 minutes until crust is lightly browned and pie is bubbly on sides.
• Remove the pie from the oven and brush the top with remaining 1 Tablespoon of butter.
• Place pie back in oven for a few minutes so that the butter can bake into the crust.

EASY CHICKEN PIE

Steps:

• Preheat the oven to gas 6/220C
• Use half the pastry. Roll out and line a pie dish
• Fill lined pie dish with cooked chicken and pour the tin of soup over.
• Use remaining pastry to make the top of the pie.
• Glaze with egg and remember to put a couple of slits in the lid of the pastry.
• Put in the middle of the oven for about 30 minutes.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350°F.
• In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
• Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
• Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
• Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
• Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
• Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
• Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.

EASY CHICKEN PIE

Steps:

• Preheat the oven at 180°C.Fry chopped onions and garlic in olive oil.Add chicken, salt, pepper and Aromat to taste and fry till browned.Add the wine, boil for 5 min.Add potatoes and chopped mushrooms.Cook for 20 min.Add the tin of mixed vegetables.Mix brown onion soup, milk and chutney and add to chicken mixture.Cook for a further 20 min.Roll out the puff pastry and place in bowl.Add cooked chicken mixture and top with other halve pastry.Brush pastry with egg or milk and bake for 30 min.Serve with a green salad.For more of FairyDust's recipes click here