Open Faced Chicken Pot Pie Recipes

Steps:

• Combine flour, cheese, thyme and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; refrigerate 1 hour., For filling, melt butter in a large saucepan over medium-high heat. Add carrots, celery and onion; cook and stir until slightly softened, 5-7 minutes. Add mushrooms; cook 3 minutes longer. Add Swiss chard and garlic; cook until chard is wilted, 2-3 minutes., Whisk together broth, flour, salt and pepper; slowly pour over vegetables, stirring constantly. Cook until thickened, 2-3 minutes. Stir in chicken and oregano., Preheat oven to 400°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet. Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go, leaving center uncovered. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 30-35 minutes. Cool 15 minutes before slicing. Sprinkle with parsley.

Steps:

• In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
• Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

Steps:

• In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
• Add canned vegetables and chicken. Cook until heated through.
• Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
• Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

Steps:

• Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
• Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
• Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
• Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

Steps:

• Melt butter in saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 Minute stirring constantly.
• Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
• Add salt and cheddar cheese, stirring till cheese melts.
• Place sliced chicken on toast and cover with sauce.
• Sprinkle with crumbled bacon and grated parmesan cheese.
• Bake at 400 degrees for 10 minutes.

Steps:

• SAUCE: In a small bowl, mix all sauce ingredients. Cover and place in the refrigerator until ready to use.
• CHICKEN: To 3 bowls, place the following: Bowl 1 place flour, salt, and pepper. Bowl 2 mix egg and hot sauce. Bowl 3 mix panko and paprika.
• Coat each breast in flour, then in egg mixture, then in panko mix. Lay flat onto a plate, cover loosely and set aside.
• In a large skillet, fry bacon on med-high until cooked crisp. Remove bacon and place on paper towels. Reduce heat to medium and add the peanut oil in with the bacon grease still in the pan. (When bacon has cooled, crumble into bits).
• (Now is a good time to put the waffles in the toaster). Fry the chicken about 1-2 minutes per side until the chicken is cooked through and golden. Remove chicken and drain on paper towels.
• Remove waffle from toaster and place a slice of cheese onto each waffle. Top with chicken then spread the sauce over the chicken, Sprinkle with bacon bits and drizzle lightly with more maple syrup. Serve immediately.

Steps:

• Preheat oven to 425 degrees.
• In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
• In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
• Add filling to crust.
• Bake for 10 minutes at 425 degrees.
• Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
• Serve immediately. Do not expect perfect slices, the filling will not allow it.
• Variations:.
• a) Heavy cream can be added to filling for a creamier gravy.
• b) Chicken can be substituted for turkey.
• c) Country gravy can be used instead of turkey gravy.
• d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
• Enjoy!