Easy Chicken Pot Pie With Blender Crust Food

EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
• In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
• Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
• Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

HOW TO MAKE PERFECT PIE CRUST IN A BLENDER

Steps:

• Add flour, salt, sugar, and butter to the Twister jar of your Blendtec blender. Place and hold Twister lid on jar, then press "Pulse" 10-12 times until mixture resembles coarse crumbs.
• Add water and vinegar. Replace Twister lid and hold, pressing "Pulse 8-10 times until dough is formed, turning Twister lid counterclockwise during blending. Do not overblend.
• Remove dough and pat into a smooth disc. Wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough.

MOM'S HOMEMADE CHICKEN POT PIE

Steps:

• Mix all the ingredients except those for the crust and place in a greased 9 x 13 casserole.
• Melt the butter and mix crust ingredients well - it will be soupy - pour over chicken. Spread batter to the sides sealing in the filling.
• Bake 45 minutes at 375 F until the crust is golden.
• Serve and 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.

EASY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
• Bake 30 min. or until hot and bubbly.

PIE CRUST IN THE FOOD PROCESSOR

Steps:

• Place butter and shortening cubes in the freezer temporarily to harden.
• Add flour, granulated sugar (if using) and the salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form.
• Slowly drizzle a 1/2 cup of water into the feed tube, pulsing all the while. Do this until the pie crust starts to come together. You should be able to easily pinch it into a clump. If the dough does not come together after adding a 1/2 cup of water, splash in up to 3 tablespoons more.
• Transfer the dough to a floured work surface and cut the dough ball in half using a knife or a pastry cutter. Form into two flattened round disks, wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours.

EASY CHICKEN POT PIE WITH BLENDER CRUST

Steps:

• 1. Preheat oven to 350. In a medium size pot boil chicken and onions in water with 4 chicken boullion cubes. When done, shred or cut chicken into pieces. Retain chicken stock.
• 2. In a large bowl combine chicken, green beans, mixed vegetables, potatoes, carrots and mushroom soup. Add enough chicken stock to make it soupy. Grease a large baking dish and pour in mixture.
• 3. Blender crust: Place flour, milk and margarine into blender. Blend until smooth. Pour over mixture evenly. Bake on 350 for one hour or until crust is golden brown.
• 4. NOTE: This crust can be used on any pie. If you put it on a sweet pie you can add a little sugar to the blender when mixing.

SINGLE CRUST POT PIE RECIPE

Steps:

• Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
• Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
• In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
• Meanwhile, simmer the potatoes in salted, boiling water if you don't already have leftover cooked potatoes to use.
• In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
• Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle.
• Fit the dough over the top of the chicken filling. (If you're going to freeze the pie, wrap it well and store in the freezer at this point.)
• Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
• If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
• Add broth, potatoes, carrots and beans.
• Bring to a boil.
• Reduce heat to medium-low.
• Simmer for 12 minutes, partially covered.
• Potatoes should be a bit undercooked.
• Remove from heat.
• Combine condensed soup and flour in a small bowl.
• Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
• Stir well.
• Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
• Prepare biscuit crust.
• Combine flour, baking powder, sage and salt.
• Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
• Stir in milk.
• Form the dough into a ball, adding a bit more flour if too sticky.
• On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
• Place dough on top of chicken mixture.
• Prick dough with a fork several times.
• Bake at 400 F for 25 minutes, until crust is golden brown.
• Let stand for 5 minutes.
• Serve.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350°F.
• Saute onions and garlic in butter until glossy and tender. Add chicken and cook through if needed.
• Add broth, carrots and potato. Cook until tender.
• Add celery, parsley and peas.
• Mix flour and water to form a slurry. Bring broth mixture to gentle boil. Pour flour/water mix into broth, stirring constantly, until broth thickens into gravy. NOTE - you may not need quite this much flour and water, depending on your broth and veggies, but this should be about right.
• Pour chicken/veggie mixture into prepared crust. Make sure you cut ventilation slits in the top crust before placing it on the pie and sealing it. Crimp the edges of the pie with your fingers, making sure to catch the edge of the pie plate rim with the crust. Bake 45 minutes to one hour, until top is lightly browned and center of pie is bubbling. (Glass pans will take longer to cook.)

5-INGREDIENT EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350° F.
• In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth.
• Add mixed vegetables to soup mixture.
• Cook until heated through, about 5 minutes.
• Stir in chopped or shredded chicken. Season with salt and pepper, if desired.
• Press one pie crust into a glass pie pan. Trim the edges, if necessary.
• Pour the filling into pie crust and smooth. Top with the remaining crust, crimping the edges to seal.
• Cut slits in pie crust to let the steam escape.
• Bake for 30-40 minutes until the crust is light brown and the pot pie is heated through.

EASY CHICKEN POT PIE {REAL FOOD DOLLAR MENU}

Steps:

• In a large cooking pot, boil broth, chicken, carrots, potatoes, and peas until veggies are tender.
• Mix cornstarch with water until smooth.
• Stir mixture into the broth/veggies, cooking for about one minute on the stove to help the mixture thicken.
• Pour contents into a 9x13 inch baking dish.
• In a separate bowl, stir together milk, mayo, and flour.
• Spread mixture over the veggies in the baking dish.
• Bake in a 350° oven for about 45 minutes or until the crust is golden brown.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees.
• 2. In a large saucepan, combine chicken and celery. Add enough water to cover the chicken and boil for about 12-15 minutes, until cooked, then drain and set chicken and celery aside. (See note below for using rotisserie chicken)
• 3. Melt the butter in the saucepan over medium heat.
• 4. Add the onion and cook for about 2 minutes, stirring regularly, until tender and translucent.
• 5. Stir in the flour, thyme, salt and pepper until combined.
• 6. Slowly add the chicken broth and cream and stir until well combined and no longer lumpy.
• 7. Simmer the mixture over medium low heat until thickened, about 15 minutes or so. You want it to be like a very thick gravy. The thicker it is, the thicker it'll be in your pot pie.
• 8. Add the chicken, celery, peas and carrots and stir to combine. Set aside.
• 9. Roll out one of the prepared pie crust into a 9 inch pie plate.
• 10. Add the filling to the pie crust, then cover with the second pie crust and crimp the edges.
• 11. Brush the top of the pie with the beaten egg.
• 12. Bake for about 20 minutes, then add a pie crust ring to keep it from over browning and continue cooking for an additional 10-20 minutes. Remove from the oven and serve. Keep in mind that as the pot pie cools, the sauce thickens further.

ONE-POT CHICKEN POT PIE

Steps:

• Heat a large skillet over medium heat until hot.
• Add 1 tablespoon of oil and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally.
• Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
• Transfer the potato mixture from skillet to a blender or food processor. Add the nut pods to the blender and process until smooth and creamy the set aside.
• Add the other tablespoon of oil as well as remaining potatoes to pan along with salt, and pepper. Cook for 7 minutes, stirring occasionally. Then add frozen peas, carrots and green beans.
• Raise heat to medium and cook for 5-7 minutes until vegetables are just starting to soften. Add chicken, creamy potato mixture, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.

EASY CHICKEN POT PIE

Steps:

• 1. Melt butter in a large skillet. Add onion and cook until tender. 2. Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended. 3. Slowly add chicken broth and milk, cooking and stirring until thickened and bubbly. 4. Stir in chicken and frozen vegetables. 5. Spoon mixture into a pie pan lined with crust. Top with second crust; seal and flute edges. Cut slits in crust. 6. Bake at 400° for 30 minutes. Remove from oven and cover edges with foil to prevent over-browning. 7. Bake for an additional 15 minutes.

EASY CRUST CHICKEN POT PIE

Steps:

• Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
• place frozen vegetables over chicken.
• Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
• Pour over vegetables.
• Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
• Pour over top of vegetables - will appear thin but will thicken as it cooks.
• Bake at 350 for 40-45 minutes.

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

EASY CHICKEN POT PIE

Steps:

• I usually crock pot the chicken thighs in advance until tender, making the skinning and deboning much easier, as the dark meat falls right from the bone.
• Preheat oven to 425 degrees. Cut chicken into bite-sized chunks. Mix soup and water, then add chicken, vegetables, salt and pepper and mix well.
• Unroll pie crusts and put one into 9" pie plate or tin. Using a fork, pierce the bottom and sides repeatedly. Pour mixture into pie crust and top with 2nd crust, crimping the 2 crusts together with fingers or a fork. Cut ventilation holes or design into top. Bake at 425 degrees for 45 minutes or until crust is golden brown.
• Yields 6 servings.

EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 375F.
• Mix. In a large bowl combine chicken, vegetables, soup, salt, and pepper. Mix with a spatula until all ingredients are fully covered with the cream of chicken soup.
• Make the pie. In a pie pan, lay out the bottom crust. Add the chicken and vegetable mixture to the crust. Top the filled pie with the remaining crust, crimp the edges and using a knife or a fork, poke holes in the top to allow steak to vent through during baking. Optional - brush with egg yolk for a shiny, golden crust.
• Bake. Bake at 375F for 60 minutes or until the crust is completely golden brown. If edges are starting to brown too quickly, cover the edges with aluminum foil.