Chickenpotpiebubblebake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
• Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

Steps:

• In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Remove from oven and serve!!

Steps:

• Heat oven to 375*F. Spray 13 X 9 inch glass baking dish with cooking spray. In a large bowl mix soup, milk and Italian Seasoning. Stir in potatoes, chicken and thawed vegetables.
• Separate biscuit dough into 10 biscuits. Cut each into quarters and add to the potato mixture, stirring gently to mix well. Spoon into prepared baking dish.
• Bake uncovered, 35 to 40 minutes or until top is deep golden brown and biscuits are no longer doughy inside. Sprinkle with cheese. Bake 4 to 6 minutes longer or until cheese is melted.
• (NOTE: Because I can't get the refrigerated biscuits over here in England, I use my own homemade ones and have had no problems doing so, in fact they probably taste better!).

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
• Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
• Preheat the oven to 425 degrees F.
• Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
• Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Cut biscuits into quarters; place in even layer in 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
• Combine vegetables and gravy; spoon over chicken.
• Bake 20 min. Top with cheese; bake 15 min. or until biscuits are golden brown and cheese is melted.

Steps:

• Heat oven to 375°F.
• Mix ingredients in 8-inch square baking dish sprayed with cooking spray.
• Bake 20 min. or until hot and bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Steps:

• Thaw pastry according to package directions.
• Heat butter in large saucepan. Cook onion in butter until tender-crisp.
• Add flour and seasonings, mixing until smooth.
• Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
• Stir in chicken and vegetables.
• Cool slightly. Spoon into baking dish.
• Place rolled out puff pastry on top and make slits for steam to escape.
• You can brush with egg white. (opt.).
• Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.