Quick Easy Cheesy Chicken Pot Pie Food

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 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.

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.

CHEESY CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Combine first four ingredients in a 13 X 9- inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20-25 minutes or until crust is golden brown.

CHEESY CHICKEN POT PIE

Steps:

• Combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot, and Parmesan cheese in saucepan; cook, stirring, until hot and cheese is melted.
• Stir in chicken and broccoli; pour into ungreased 2-quart casserole.
• Combine the pancake mix and cheddar cheese.
• Beat egg, remaining 1/2 cup milk, and oil; stir into pancake mixture until well combined.
• Spoon over hot chicken mixture; sprinkle with almonds.
• Bake at 375 degrees for 20 to 30 minutes until top 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.

EASY CHICKEN POT PIE

Steps:

• Combine first 5 ingredients.
• Spoon into prepared pie crust.
• Cover chicken mixture with top crust.
• Crimp edges to seal.
• Slit top of the crust in several places.
• Brush with egg.
• Bake at 375 degrees for approximatley 40 minutes, or until top of pie crust is golden brown.
• Cool 10 minutes and serve.

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 CHEESY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 In stock pot over medium heat, sweat celery, carrots, onion, and garlic in a tbsp of oil and a pinch of salt for about 5 minutes.
• 2. Add cubed chicken breasts to the vegetables, cooking just till chicken is no longer pink.
• 3. Add chicken broth and fresh greenbeans. simmer on medium heat till greenbeans are just al dente... (approximately 20 - 30 minutes) then add diced potatoes and cook another 5 - 10 minutes till the potatoes are tender but not soft. Then add frozen peas and seasonings. Turn heat to low and simmer
• 4. In another sauce pan, melt butter and saute the flour to make a roux. Slowly add milk to the roux till it's the consistancy of a thin gravy. Add the pepperjack cheese and stir till cheese is melted. Add to the Chicken stew in the stock pot and mix thoroughly. turn off the heat.
• 5. Pour chicken mixture into a 9 x 11 baking pan and cover with the pie crust (I like using the frozen but feel free to make your own if you're adventurous) Or use the halved refrigerator buscuits. Bake uncovered for 20 minutes or till top (crust) is golden brown. Let rest for about 10 minutes before serving. *Note, if using a pie crust be sure to cut steam vents into it. The buscuits make their own steam vents.
• 6. * note, if using canned or frozen greenbeans add when you add the peas to keep them from getting too mushy.