Easy And Tasty Chicken Pot Pie Recipes

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:

• Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
• Preheat the oven to 400˚F (200˚C)
• To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
• Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
• Enjoy!

Steps:

• Special equipment: 10-inch cast-iron pan
• Preheat the oven to 400 degrees F.
• Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
• To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
• Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Steps:

• Heat oven to 375ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
• Bake 30 min. or until hot and bubbly.

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Steps:

• Roast the chicken: Preheat the oven to 425°F (220°C).
• Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
• In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
• Add the lemon quarters, onion, and garlic to the cavity of the chicken.
• To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
• Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
• Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
• Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
• Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
• Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
• Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
• Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
• Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
• Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
• Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
• Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
• Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
• Let cool for 15-20 minutes before serving.
• Enjoy!

Steps:

• Pour about half the juice off the Veg-all.
• Mix together soup, Veg-all, and chicken.
• Put mixture into the pie crust.
• Use second pie shell for top crust.
• Cook at 375°F for 30-35 minutes, until crust is golden brown.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
• Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
• Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

Steps:

• Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.
• Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.
• Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.
• Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.