Creamy Chicken Pot Pie Recipes

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

Steps:

• In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

Steps:

• Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
• In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
• Reduce the heat to low and bake off the pastry tops.
• For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
• To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
• Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

Steps:

• Preheat an oven to 400ºF.
• In a large saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
• Slowly add the broth, whisking until smooth, and bring to a boil.
• Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
• Sea salt and pepper (to taste).
• Simmer, covered until the potatoes are tender, 10-15 minutes.
• Thicken with cornstarch if necessary.
• Remove bay leaf and discard.
• Remove from heat and let cool for 5 minutes.
• Add heavy cream.
• Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
• Brush the puff pastry squares with the egg mixture.
• Brush the rims of the bowls with water.
• Place 1 pastry square on top of each bowl, pressing lightly on the edges.
• Bake until the pastry is puffed and golden brown, about 15-20 minutes.
• Remove from oven.
• Let rest for 5-10 minutes before serving. Serves 4.

Steps:

• Heat oven to 375°F.
• Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
• Separate dough into triangles; arrange in single layer over chicken mixture.
• Bake 16 to 18 min. or until golden brown.

Steps:

• Preheat the oven to 450˚F.
• Combine the mushrooms, soup, water, and thyme in a medium saucepan, and bring to a boil over high heat. Cover, and reduce the heat to low. Simmer until the mushrooms are almost tender, about 5 minutes.
• Add the frozen vegetables, chicken, and onions to the saucepan. Season with pepper to taste. Pour the chicken mixture into an 8 × 8-inch glass baking dish.
• In a medium bowl, combine the baking mix, milk, and egg substitute. Stir to thoroughly combine. Use an offset spatula to spread the dough over the top of the chicken mixture, covering it evenly.
• Place the baking dish on a baking sheet, and bake until the crust is golden brown and the filling is hot and bubbly, 20 to 25 minutes. Serve hot.
• nutrition information
• Fat: 48g (before), 5.4g (after)
• Calories: 800 (before), 303 (after)
• Protein: 30g
• Carbohydrates: 33g
• Cholesterol: 66mg
• Fiber: 3g
• Sodium: 652mg

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.