Hurry Up Chicken Pot Pie Paula Deen Food
HURRY UP CHICKEN POT PIE (PAULA DEEN)
This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.
Provided by Mish K.
Categories Savory Pies
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
- Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
- Stir together the biscuit mix and milk, and pour this over the casserole.
- Drizzle butter over the topping.
- Bake until the topping is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9
HURRY-UP CHICKEN POT PIE
This casual dish is a shortcut version of the lavish Chicken Pot Pie on our dinner menu.
Yield serves 4-6
Number Of Ingredients 10
Steps:
- In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the broth with the soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the Biscuit Mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake at 350 degrees until the topping is golden brown, 30 to 40 minutes.
LADY AND SONS CHICKEN POT PIE (PAULA DEEN)
This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!
Provided by SharleneW
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
- Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
- For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
- In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
- Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
- Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
- To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.
Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4
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