Crustless Chicken Pot Pie Recipes

Steps:

• Preheat oven to 350°F.
• Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
• Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
• In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
• Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
• Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
• Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
• Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
• let sit for 5 minutes, then cut into wedges and serve.
• NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.

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.

Steps:

• Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
• Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.