Chicken Broccoli Pot Pies Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
• Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
• Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
• Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

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.

Steps:

• Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
• Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
• Bake 30-35 minutes or until the top turns golden and filling is completely heated through.

Steps:

• Preheat oven to 450 degrees F. Boil chicken until fully cooked. Steam broccoli until tender. Mix together all the ingredients except pie crust, egg whites/butter, and 1/2 cup of the shredded cheese in a bowl.
• Spray pie pan with non-stick cooking spray if your pan is not non-stick. Lay 1st pie crust in pie pan. Pour mixture into pie crust. Sprinkle 1/2 cup of shredded cheese on top of mixture. Lay 2nd pie crust on top of mixture and seal sides. Poke a few holes into top crust. Brush crust with egg whites or butter (optional).
• Bake for 45 minutes to 1 hour until crust is golden brown.

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
• Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

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.