Terrys Favorite Easy Chicken Pie Food

TERRY'S FAVORITE EASY CHICKEN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
• Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
• Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

EASY CHICKEN POT PIE

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

CHICKEN PIE

Steps:

• Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

THE BEST CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
• Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
• Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
• For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
• Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

SIMPLE CHICKEN BURRITO

Steps:

• You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil.
• While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick.
• Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove.
• If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds.
• Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.

CHICKEN PIE

Steps:

• Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
• Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
• Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
• Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
• Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
• Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
• Tip:
• With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

CREAMY CURRIED CHICKEN PIE

Steps:

• Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
• Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
• Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
• Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
• Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

EASY CHICKEN PIE

Steps:

• Preheat the oven to gas 6/220C
• Use half the pastry. Roll out and line a pie dish
• Fill lined pie dish with cooked chicken and pour the tin of soup over.
• Use remaining pastry to make the top of the pie.
• Glaze with egg and remember to put a couple of slits in the lid of the pastry.
• Put in the middle of the oven for about 30 minutes.

EASY CHICKEN PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the onion and chicken. Fry for 5-10 mins until the onion is soft and the chicken is golden. Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked. Stir in the corn, then 3 tbsp crème fraîche and the herbs.
• Meanwhile, boil potatoes until soft. Drain and mash with remaining crème fraîche. Spoon the chicken mix into 4 pie dishes and top with mash. Place on a baking tray, then bake until potato is golden.

CHICKEN PIE

Steps:

• Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
• In a large bowl stir together the cooked veggies and all the other ingriedients.
• Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.

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.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.