The Creamiest Chicken Pot Pie With Broccoli And Cauliflower Food

CREAMY BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.
• Bring an inch or two of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower and broccoli; steam, covered, until almost tender, about 5 minutes. Transfer the vegetables to a rimmed baking sheet and pat dry. Discard the water and wipe out the pot.
• Heat oil in the saucepan over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and whisk in milk and cream cheese. Cook, whisking, until the cream cheese is incorporated and the sauce has thickened, 2 to 3 minutes. Remove from heat and stir in 3/4 cup Parmesan. Add the broccoli, cauliflower and chicken and stir to coat. Transfer to the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan.
• Bake until bubbling around the edges and lightly browned on top, about 20 minutes.

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

CHICKEN POT PIE IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
• In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
• Bake in preheated oven for 30 minutes, until golden brown.

MINI CHICKEN AND BROCCOLI POT PIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
• For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
• For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
• Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

THE CREAMIEST CHICKEN POT PIE WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 min or until thickened. Add the chicken, vegetables, cheese, and seasoned salt; heat through.
• Transfer to a greased 11x7in baking dish. On a lightly floured surface roll pastry into an 11x7in rectangle. Place over chicken mixture and brush with egg.
• Bake uncovered at 425°F for 18-22 min or until golden brown. Let stand for 5 min before cutting.

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST

Steps:

• Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
• Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
• Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
• Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
• Remove cauliflower from the oven and stir to mix and dry as it cools.
• Increase the oven to 400 degrees F (200 degrees C).
• Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
• Bake in the preheated oven until browned, about 25 minutes.
• Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
• Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
• Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

CHICKEN POT PIE

Steps:

• Take a casserole dish and line the bottom and sides with pie dough.
• Save dough for the top.
• Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
• You want at least 3 cans for a 11x9 dish.
• Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
• Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
• Make 4 incisions at the top of the pie so it can breathe.
• Cook at 375 for 1 hour or until crust is a nice golden brown.
• Enjoy!