Quick And Delicious Chicken Pot Pie Food

QUICK AND DELICIOUS CHICKEN POT PIE

Steps:

• Place bottom crust in 9" pie plate.
• Drain potatoes, vegetables and chicken. Combine with remaining ingredients and blend well.
• Pour into pie crust. Top with remaining pie crust. Seal edges and cut slits in top.
• Bake at 375 for 45-50 minutes, until golden.

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.

QUICK CHICKEN POT PIE

Steps:

• Place the first five ingredients in a large bowl and heat until heated through in the microwave.
• Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
• Remove one of the refrigerated pie crust rolls and let warm to room temperature.
• Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
• Let stand for 15 minutes before serving. Yummy!
• Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

EASY & DELICIOUS CHICKEN POT PIE

Steps:

• Directly in your Corning Ware 1 ½-quart FRENCH WHITE Round Dish, mix the can of Cream of Chicken Soup (or any cream soup you like, but Cream of Chicken gives the best chickeny flavor to this Chicken Pot Pie), the can of Chicken with any juices, and the drained can of Veg-All.
• Mix well but don't worry if there are little chunks of condensed soup, it will smooth out as it cooks.
• In a separate bowl, mix the Bisquick, Milk, and egg (though this recipe works just fine without the egg, the crust is just a bit thinner and crisper instead of being as puffy).
• Pour crust mixture over chicken and veggie mixture.
• Don't worry if it sort of mixes in a little-- the crust will'rise' to the top as the pie cooks.
• Bake in a preheated 400 degree oven till the crust is golden brown.
• About 30 minutes.
• Allow to cool 10 minutes before serving.

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.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.