Stacys Cheesy Chicken Pot Pie Recipes

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Steps:

• Preheat oven to 375 degrees.
• Combine first four ingredients in a 13 X 9- inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20-25 minutes or until crust is golden brown.

Steps:

• Preheat the oven to 180°C (350˚F).
• Fry the garlic in a pan with a little oil.
• Add the chicken, season with salt and pepper, and fry for a minute.
• Stir in the bacon and fry with the chicken until it is no longer pink.
• Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
• Stir in the sour cream and cooked broccoli.
• Take off the hob and pour filling into two ramekins.
• Top with cheese.
• Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
• Enjoy!

Steps:

• In large saucepan, combine soup, milk, onion, cream cheese, parmesan cheese and salt. Cook on low and stir until cheeses are melted and creamy. Add chicken and vegetables and continue to cook on medium/low for 15 minutes more. Pour into ungreased 2 quart baking dish (or 13 x 9 inch glass pan).
• Place raw pie crusts on top of mixture (you may need to cut it and "fit it" to the shape of your 2 quart baking dish or the 13 x 9 inch glass pan.) Sprinkle cheddar cheese on top.
• Bake, uncovered @ 375 degrees for 20-25 minutes or until golden brown. Let sit for about 5-10 minutes to set.
• YUM!

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend. Set aside 1/2 cup sauce for basting; cover and refrigerate remaining sauce for later use., Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Prepare grill for indirect heat, using a drip pan. Place chicken skin side down over drip pan; grill, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved sauce.

Steps:

• Combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot, and Parmesan cheese in saucepan; cook, stirring, until hot and cheese is melted.
• Stir in chicken and broccoli; pour into ungreased 2-quart casserole.
• Combine the pancake mix and cheddar cheese.
• Beat egg, remaining 1/2 cup milk, and oil; stir into pancake mixture until well combined.
• Spoon over hot chicken mixture; sprinkle with almonds.
• Bake at 375 degrees for 20 to 30 minutes until top is golden brown.

Steps:

• Thaw pie crusts.
• Heat olive oil in a large skillet.
• Cook chicken in oiled skillet, 10 minutes per side.
• Cube chicken.
• Set aside 1/2 cup of shredded cheese.
• Mix all ingredients (less the 1/2 cup cheese) in a large mixing bowl.
• Evenly scoop mixture into pie crusts.
• Top pies with 1/4 cup shredded cheese each.
• Bake in 450 degree oven for 30 minutes.

Steps:

• Place meat and vegetables in a 9in. round baking dish.
• Make the sauce: Melt butter over medium heat, add flour and cook 1 minute. Slowly add chicken broth, whisky constantly to eliminate clumps. Bring to a simmer, still whisking. Remove from heat. Add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.
• Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread over mixture in baking dish.
• Bake at 400 degrees for 25 minutes or until the topping is golden and filling is bubbly.

Steps:

• Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
• Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
• Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
• Next, gently pour in the filling then top with the remaining biscuit mixture.
• Bake 30 minutes or until the top turns golden and filling is completely heated through.

Steps:

• For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.