Easy Chicken Pot Pie With Pie Crust Recipe 435 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.

CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Crust: This is for just a top crust.
• if you would like a top and bottom, double the recipe.
• Combine dry ingredients and cut in butter until it resembles small peas.
• Add milk all at one and stir just to moisten.
• Pour out onto a floured surface and knead about 8 times.
• Roll into desired shape, depending if you are using a round or square casserole dish.
• If you are making two crusts, make sure you roll the bottom one larger.
• Filling: Melt butter over low heat in a large saucepan.
• Stir in flour, chopped onions, salt and pepper.
• Cook until mixture is bubbly, stirring constantly.
• Remove from heat and whisk in broth and milk.
• Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
• (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
• Add chicken and frozen peas and carrots into the mixture and combine.
• Remove from heat.
• Putting it together: Preheat oven to 425 degrees.
• Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
• Lay crust over mixture and press into the inside edges of dish.
• Make a couple slits in the center of crust with a sharp knife.
• If you are doing a top and bottom crust, crimp edges to seal.
• Bake for about 30 minutes, until golden brown.

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

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.

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:

• Preheat oven to 400°F.
• Mix soup, vegetables and chicken and put in a 2 quart casserole dish.
• Mix egg, milk and baking mix and pour over chicken.
• Bake 35 minutes or until golden brown.

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY

Steps:

• Roast the chicken: Preheat the oven to 425°F (220°C).
• Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
• In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
• Add the lemon quarters, onion, and garlic to the cavity of the chicken.
• To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
• Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
• Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
• Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
• Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
• Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
• Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
• Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
• Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
• Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
• Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
• Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
• Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
• Let cool for 15-20 minutes before serving.
• Enjoy!

EASY POT PIE WITH PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
• Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
• Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
• Bake in the preheated oven until golden brown, about 35 minutes.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

EASY DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
• Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
• Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

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 WITH PIE CRUST RECIPE - (4.3/5)

Steps:

• Preheat the oven to 375F Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute. Add the chicken broth and wine, and stir around to allow to thicken. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes). Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie. Mix together the egg and water, then brush over the surface. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil. Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.