CHICKEN POT PIE (STUFFING TOPPING)
This is a quick, delicious, one pan, complete meal that is really delicious and easy to make. Prep time includes cooking chicken.
Provided by momma213
Categories Savory Pies
Time 1h45m
Yield 1 13 by 9 pan, 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
- Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
- Pour into 9 by 13 inch pan.
- Pour drained mixed vegetables over chicken.
- Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
- Spread stuffing over top of mix vegetables.
- Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
- Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.
STUFFING CRUST CHICKEN POT PIE
Presenting one of the easiest, tastiest renditions of pot pie you'll ever encounter, with a crust made entirely from stuffing that remains crisp even when it hits the rich and creamy chicken filling. If you'd like to shave off minutes, go ahead and start with boxed stuffing mix and rotisserie chicken (we won't tell).
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
- Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
- Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
- Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
CHICKEN POT PIE ALA WELLINGTON
I really wanted to make a pot pie, but I was feeling lazy and I needed to use my chicken and puff pastry, so I borrowed heavily from Kittencal's http://www.recipezaar.com/149540 "Chicken Wellington" recipe and came up with this.
Provided by Allan Lee
Categories Savory Pies
Time 50m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 13
Steps:
- Begin thawing your puff pastry for around 20 minutes.
- Chop your potato, carrots and mushrooms so that they're ready to use.
- Season the tenderloins with salt and pepper to taste and then brown them in a non-stick skillet on medium-high heat utilizing your tablespoon of butter, letting them cook for about 2-3 minutes per side, set them aside.
- Preheat your oven to 375.
- Put a few cups of water into a pot and boil your carrots and potatoes for around 10 minutes. Drain.
- In the same skillet you used to make the chicken, dump in your mushrooms, some rosemary and the garlic, stir until you are satisfied, then transfer your potatoes, carrots and the cheese into the skillet, stir, cover and remove from heat.
- Lightly flour enough surface area in your kitchen to unfold the puff pastry and do so, use water to dampen the edges of it.
- Coat the chicken tenderloins with the spicy mustard, then set 2 each end to end lengthwise onto the pastry, then spoon your cheesy potato mushroom garlic mixture onto the top of the chicken, fold one edge over the mixture, then the other. Crimp the edges and transfer to a baking sheet, apply your eggwash and then make a few slits into the upper layer of pastry.
- Put into the oven and time for around 20-30 minutes, depending on how massive it ended up, take out when golden brown and delicious.
- Let sit for 10 minutes and then enjoy!
Nutrition Facts : Calories 874.4, Fat 56.1, SaturatedFat 17.4, Cholesterol 30, Sodium 530.4, Carbohydrate 75.8, Fiber 4.8, Sugar 3.6, Protein 18.1
CHICKEN POT PIE BISCUITS
Time 1h
Number Of Ingredients 18
Steps:
- In a saucepan over medium heat, combine butter, onions, celery and carrots and cook until soft and translucent about 7 - 10 minutes. Add salt, pepper & celery seed. Mix until incorporated. Add flour and whisk well. This should look like a thick paste. While whisking continually, slowly add chicken broth. Thick paste will slowly thin out. Continue whisking and add milk. Add chicken, corn & potatoes (add peas & green beans if using instead of corn) Mix well. Preheat oven to 325*F Open package of biscuits. Take 1 biscuit and using your fingers, open it up and divide it as you would a hot biscuit you are about to butter. Take 1/2 and stretch it out and place into a greased muffin tin, creating a cup. Place 1/4 cup or less of filling and pour into biscuit cup. Take second half of biscuit and stretch out a little bit and put on top of filling, tucking edges inside muffin tin pocket. Continue until all biscuits are used. Brush melted butter onto top of biscuit and sprinkle with poppy seeds. Bake for 15 minutes or until biscuits are fully cooked and tops are golden. Serve immediately. Any remaining chicken pot pie filling can be frozen or eaten as a chowder the next day for lunch (my favorite way to eat it leftover!)
Nutrition Facts : ServingSize 2
CHICKEN POT PIE WITH PUFF PASTRY
Chicken pot pie with puff pastry is a comforting casserole dish. Great use for leftover rotisserie or roasted chicken. And it freezes well too.
Provided by Semigourmet
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
- Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 569.9 calories, Carbohydrate 36.6 g, Cholesterol 64.4 mg, Fat 38 g, Fiber 2.2 g, Protein 20 g, SaturatedFat 12.8 g, Sodium 741.7 mg, Sugar 3.3 g
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