Hot Chicken Salad Pot Pie Food

BAKED CHICKEN SALAD PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
• Saute the onion and celery and set aside. Toast the almonds (optional).
• In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
• Pour into the pie crust.
• Bake uncovered for 30 minutes.
• After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
• Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
• Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

HOT CHICKEN SALAD PIES

Steps:

• Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 °F. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

HOT CHICKEN SALAD POT PIE

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
• Filling:.
• In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
• Spoon the filling into the baking dish, spreading it evenly.
• Topping:.
• Lay out the phyllo pastry sheets in a stack.
• Immediately cover them completely with a damp dish towel.
• Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
• Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
• Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
• Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.

CHICKEN POT PIE SALAD SANDWICHES

Steps:

• Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes.
• Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

CHICKEN SALAD PIE

Steps:

• Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack. , Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.

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.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.