My Cheesy Chicken Pie Food

CHEESY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients in 13x9-inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20 to 25 min. or until crust is golden brown.

CHEESY CHICKEN AND VEGGIE PIE

Steps:

• 1. Preheat oven to 350. Place four chicken breasts and vegetables in a skillet or baking dish. Sprinkle with sea salt, pepper, and Italian seasoning and toss until coated. NOTE: You can use a bit of oil for this part but I opt not to and use the moisture from the chicken and vegetables to help the spices stick.
• 2. Bake all ingredients 20-25 minutes or until the chicken is cooked through. Cool ingredients in the fridge or counter until you can handle them.
• 3. RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING. Chop all ingredients and set aside.
• 4. Place hot water in the pan or on the baking sheet to get the drippings and juices from baking your meat and veggies. Set aside.
• 5. Add water/dripping mixture, cream cheese, and shredded cheese in a mixing bowl. Mix until creamy adding more water if needed (you want it to have a cream soup like texture).
• 6. Add your reserved meat and veggie mix to the cheese mixture.
• 7. Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
• 8. Add filling to crust.
• 9. Place 2nd can of crescent rolls to the top of the pie. You may need to press the seams together so that the pie doesn't leak.
• 10. Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

CHEESY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°. Grease bottom and side of pie plate, 9x1 1/4 inches, with shortening. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil, garlic powder and 1/2 cup of the tomato sauce; spoon into pie late.
• Stir Bisquick, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake uncovered 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with remaining tomato sauce, heated if desired.

EASY CHEESY CHICKEN QUESADILLA PIE

Steps:

• Heat oven to 425°F.
• Spray 9-inch pie plate with cooking spray; line with tortilla. Spray lightly with additional cooking spray.
• Place chicken in tortilla crust; top with 1 cup cheese, peppers and cilantro. Whisk eggs, milk, flour, baking powder and garlic powder until blended; pour over ingredients in crust. Top with remaining cheese.
• Bake 25 min. or until toothpick inserted in center comes out clean.

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

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.

CHEDDAR CHICKEN POTPIE

Steps:

• For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

CHEESY CHICKEN RECIPE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add broccoli, soup and VELVEETA to skillet; mix well. Cook on medium heat 7 min. or until VELVEETA is melted and sauce is heated through, stirring frequently.
• Serve chicken and broccoli mixture over rice.

MY CHEESY CHICKEN PIE

Steps:

• Preheat oven to 400.
• Heat oil in a pan and add onions, peppers and olives until onions are slightly brown, remove from heat.
• Mix chicken broth,flour and milk in a sauce pan and heat, stirring constantly until mixture begins thickening.
• Just as mixture begins thickening, add cheese and stir until it melts.
• Line 1 puff pastry in greased pie pan.
• Mix the milk and cheese sauce with the peppers, olives, onions and chicken (basically mix all ingredients except for the puff pastry).
• Pour mixture into pan.
• Put the remaining pastry shell on top.
• Lightly grease top.
• Bake for 40 minutes or until crust becomes golden.