Sandra Lee Chicken Pot Pie Food

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
• Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
• In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
• In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
• Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

CHICKEN AND TURKEY POT PIE WITH PEPPER BISCUIT TOPPING

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
• In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
• Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

CHICKEN POT PIE

Steps:

• Prepare the crust.
• Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap and refrigerate while you make the filling.
• Cook the chicken.
• Combine the chicken broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, then reduce the heat and simmer 30 minutes.
• Add the chicken to the pot. Increase the heat and return to a boil, then reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Using tongs, transfer the chicken to a plate to cool. Strain the stock through a fine-mesh sieve. You¿ll need 21/2 cups for the filling; reserve the rest for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
• Make the filling.
• Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, about 5 minutes.
• Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the chicken and chopped thyme; season with salt and pepper.
• Form the pot pies.
• Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.
• Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

MINI CHICKEN POT PIES

Steps:

• Preheat oven to 375 degrees F.
• In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
• Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
• Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
• To re-heat:
• Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.