Easy Chicken Pot Pie 9x13 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.

HOME-STYLE CHICKEN POTPIE

Steps:

• In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour., In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside. , In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish., On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
• Place chicken in single layer in casserole.
• In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• Stir with whisk to blend.
• Add remaining broth and mix.
• Pour over chicken.
• Add salt and pepper to taste.
• In medium bowl, mix melted butter, flour, milk and parsley.
• Spoon evenly over soup mixture.
• Bake for 40-50 minutes until a golden crust forms on top.
• NOTE: For a variation, add 1 can of carrots & peas, drained.
• NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).

CHICKEN POT PIE

Steps:

• PASTRY:.
• Crumble salt, flour, and butter.
• Add water one tablespoon at a time.
• Stir lightly until dough clings in a ball.
• This should be enough for 2 pie shells.
• or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
• FILLING:.
• Sauté celery, onions and butter together.
• Add flour to make a paste.
• Add milk and bouillon cubes.
• Cook until thickened.
• Add vegetables and meat.
• If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
• If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
• Bake at 375°F for 20-25 minutes.
• Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
• -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.

JOSEPHINE'S EASY CHICKEN POT PIE

Steps:

• Combine chicken, soup, vegetables and broth.
• Pour into greased 9 x 13 baking dish.
• Combine margarine, flour and milk.
• Pour over pot pie mixture.
• Bake at 350 degrees for 30 - 45 minutes or until crust is brown and pie is bubbly.

MY FAVORITE CHICKEN POT PIE

Steps:

• Follow directions for thawing/preparing puff pastry sheets.
• Adjust oven rack to low center position, heat oven to 400.
• Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl.
• Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven.
• Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside.
• Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes.
• Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture.
• Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme.
• Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings.
• Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley.
• Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size.
• Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan.
• Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies.
• Serve immediately.

ULTIMATELY EASY CHICKEN POT PIE

Steps:

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

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 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.

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.