Velveeta Chicken Curry Pot Pie Food

CURRY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
• In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

CURRIED CHICKEN POT PIE

Steps:

• Preheat the oven to 180°C/350°F.
• Season chicken breasts with Garam Masala and salt.
• Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
• Remove the chicken breasts from the pan and set aside to rest.
• In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
• Add the garlic and spices and cook for 1 minute.
• Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
• Bring to a simmer and allow to cook until thickened.
• Cube the chicken and stir into the sauce with the lemon juice then season to taste.
• Top the pie with thawed puff pastry.
• Brush with beaten egg then place in the oven.
• Bake for 20-25 minutes until the pastry is golden and puffed.
• Remove from the oven and serve.

CURRY CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
• Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
• Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
• Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

VELVEETA® QUICK CHICKEN POT PIE MINIS

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
• Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

VELVEETA® CHICKEN DIVAN POT PIE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except pie crust in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring every 2 min. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Unroll pie crust; place over chicken mixture. Fold under edge of crust, then press onto top of baking dish to seal. Cut several slits in crust to permit steam to escape. Place dish on baking sheet.
• Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

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.

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

VELVEETA CHICKEN CURRY POT PIE

Steps:

• Heat oven to 375°F.
• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 7 to 8 min. or until done. Add onions, curry powder and garlic powder; cook and stir 2 min. Add peas and carrots, potatoes and Cheese Sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
• Separate dough into 4 rectangles; firmly press perforations together to seal. Place over chicken mixture.
• Bake 20 to 25 min. or until golden brown. Let stand 5 min. before serving.

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.

VELVEETA® EASY CHEESY POT PIE

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
• Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
• Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees, and take the pastry out of the freezer to thaw slightly.
• Heat a sauté pan over medium heat with a little oil and sweat the celery and onion with a little salt.
• While that is softening, toss the veg medley with some canola oil, spread on a baking sheet, and roast in the oven.
• Push the celery and onion off to the side of the pan and add the butter, flour, and curry powder. Stir together until smooth and cook for 2 minutes.
• Heat the broth and milk in the microwave until close to boiling. Pour into the pan and bring to a boil (about 1 minute).
• Add the veggies and the chicken to the pan and stir.
• Move the mixture to a casserole dish, packing the mixture down to eliminate air bubbles.
• Open the puff pastry sheet, and seal the seams from the folds by pressing with your fingers, then roll out the sheet with a rolling pin.
• Using a fork, poke holes all over the dough, and then cut out rounds w/ a biscuit cutter (press straight down through the dough before turning the cutter). Space the rounds about 1 inch inches apart on the top of the casserole.
• Bake uncovered for 45 minutes.

CURRY CHICKEN POT PIE

Steps:

• In small pan, saute onions with the butter, just until soft. Set aside.
• In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
• Lower heat and add milk.
• In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
• Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
• Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
• Cut slits in top (and brush with butter if you want).
• Bake at 400 degrees until crust is nice and golden.