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 AND CHEESE "PIE"
I got this recipe from my mother-in-law. I don't remember where she got it from. My hubby and boys love it. It's very simple to make and is great served with a salad and biscuits. Prep time does not include cooking the chicken and rice.
Provided by Color Guard Mom
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place shredded chicken in the bottom of a lightly sprayed casserole dish.
- Spread rice over the chicken.
- Mix soup with one can of water. Pour over the rice and chicken. Stir.
- I add a little bit of cheese and stir it into the mix.
- Top with cheese.
- Bake at 350 degrees until cheese is melted and bubbly (40 minutes or so). Season to taste.
Nutrition Facts : Calories 833.1, Fat 55.4, SaturatedFat 29, Cholesterol 217.8, Sodium 1283, Carbohydrate 20.1, Fiber 0.1, Sugar 1, Protein 61.4
CHICKEN AND CHEESE PIE
Make and share this Chicken and Cheese Pie recipe from Food.com.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- line base and sides of 22cm pie dish with one sheet of pastry.
- in a bowl, combine chicken, cheese, cottage cheese, yoghurt and pepper.
- lightly beat eggs and stir into mixture.
- spoon filling into lined dish.
- cover with the remaining pastry sheet.
- trim edges.
- bake at 220 degrees for 10 minutes.
- then 180 degrees for 25-30 minutes.
- serve hot or cold.
CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST
Categories Chicken Poultry Vegetable Bake Kid-Friendly Cream Cheese Bon Appétit Small Plates
Number Of Ingredients 28
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
- For chicken:
- Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
- For filling and assembly:
- Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
- Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
- Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
- *Sold at specialty foods stores and in the soup section of many supermarkets
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHICKEN & CHEESE TORTILLA PIE
Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers. -Karen Kuebler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.
Nutrition Facts : Calories 498 calories, Fat 27g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 889mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 37g protein.
HOMEMADE CHICKEN PIE
Avoid the freezer case and prepare your own Homemade Chicken Pie. Homemade Chicken pie is light years tastier and can be made in less than an hour.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk. Stir in chicken, vegetables and dressing mix.
- Spoon into 9-inch pie plate. Cover with pie crust; seal and flute edge. Cut several slits in crust to allow steam to escape. Place pie plate on baking sheet.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
CHICKEN & LEEK PIES
Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp. Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
- Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
Nutrition Facts : Calories 538 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
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