Chicken Pot Pie Recipe With Premade Crust

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4 hours ago 2018-09-14 · This chicken pot pie recipe is loaded with flavor. It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen … From thewholesomedish.com 5/5 (305) Calories 419 per serving Category Dinner, Entree, Main Course. Make sure there is an oven rack on the bottom rack of the oven.

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2 hours ago Chicken Pot Pie Recipe With Premade Crust. 2 hours ago 1 hours ago Low Carb Chicken Pot Pie Directions: Preheat your oven to pie dough instructions on the box & grease a 9in pie pan. Chop your celery, carrots, and mushrooms, then set aside in a large bowl. Add 1 stick of butter to large frying pan & let it heat for 1 minute at medium heat. Preview / Show more

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Just Now Instructions Checklist. Step 1. Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. In a bowl combine the mixed vegetables, …

Rating: 5/5(409)
Total Time: 40 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 463 per serving
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

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4 hours ago 2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until …

Rating: 4.5/5
Total Time: 1 hr 5 mins
Category: Entree
Calories: 560 per serving
1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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5 hours ago Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package …

Rating: 5/5(6)
Servings: 8
1. Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.
2. Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.

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4 hours ago Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!). Reserve. Line pie plate with prepared bottom crust. Pour in filling. …

Rating: 5/5(218)
Total Time: 1 hr 10 mins
Category: Savory Pies
Calories: 562 per serving

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9 hours ago My pot pie recipe is extra easy, because I use a pre-made crust. 🤷‍♀️ You can get store-bought pie crusts, or just make your own when you have time, and freeze them. Pie Crust: To make a top and bottom crust, you will need two sheets of refrigerated pie dough or homemade pie crust, rolled out.

Rating: 5/5(1)
Total Time: 1 hr 20 mins
Category: Dinner
Calories: 219 per serving

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9 hours ago Heat the oven to 400°F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess. Step 2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess.

Rating: 4.9/5(25)
Total Time: 50 mins
Servings: 6
Calories: 430 per serving

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3 hours ago Instructions. Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; …

Rating: 4.5/5(18)
Estimated Reading Time: 4 mins
Servings: 6-8
Total Time: 1 hr 30 mins
1. Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
2. Place the potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
3. Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
4. Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.

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7 hours ago While the vegetables are cooking, boil the potatoes if you don’t already have leftover cooked potatoes on hand. In a large mixing bowl, combine the vegetables, potatoes, …

Rating: 4.9/5(7)
Total Time: 1 hr 15 mins
Category: Main Course
Calories: 236 per serving
1. Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
2. Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
3. In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
4. Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.

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1 hours ago Easy Chicken Pot Pie It Is a Keeper. frozen mixed vegetables, egg, dried thyme, milk, baking mix, garlic powder and 4 more. Easy Chicken Pot Pie The Decorated Cookie. milk, chopped carrots, condensed cream of …

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7 hours ago Chicken pot pie remains one of the most comforting dinners of all time. With a delicious, savory filling of juicy chicken, tender vegetables, and a …

Rating: 4.6/5(128)
Total Time: 1 hr 15 mins
Category: Main Course
Calories: 508 per serving
1. Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
2. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.
3. Sprinkle flour over the vegetables and stir until evenly coated. Add the chicken broth a splash at a time, whisking after each addition, until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
4. Add the salt and pepper, and increase the heat to medium-high. Allow the mixture to simmer, stirring often, about 5 minutes or until slightly thickened. Stir in the peas and the diced chicken, and set aside until ready to use.

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8 hours ago Filling: Melt butter over low heat in a large saucepan. Stir in flour, chopped onions, salt and pepper. Cook until mixture is bubbly, stirring …

Rating: 5/5(56)
Total Time: 50 mins
Category: Savory Pies
Calories: 324 per serving
1. Crust: This is for just a top crust.
2. if you would like a top and bottom, double the recipe.
3. Combine dry ingredients and cut in butter until it resembles small peas.
4. Add milk all at one and stir just to moisten.

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6 hours ago This chicken pot pie recipe is loaded with flavor. It’s got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen

Rating: 5/5(305)
Calories: 419 per serving
Category: Dinner, Entree, Main Course
1. Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.
2. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
3. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
4. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.*

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7 hours ago Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center …

Rating: 4/5(1)
Category: Entree
Cuisine: Soul Food
Total Time: 1 hr
1. Place cookie sheet on oven rack. Heat oven to 400°F.
2. In 2-quart saucepan, mix soup and flour. Stir in vegetables. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until bubbly and thickened; stir in chicken. Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
3. Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.

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4 hours ago PREHEAT oven to 425°F. Line two 8x8x2-inch baking pans with Reynolds Wrap® Heavy Duty Aluminum Foil. In large bowl, combine chicken, soup, vegetables and poultry seasoning; mix …

Servings: 12
Category: Main Dish
1. PREHEAT oven to 425°F. Line two 8x8x2-inch baking pans with Reynolds Wrap® Heavy Duty Aluminum Foil. In large bowl, combine chicken, soup, vegetables and poultry seasoning; mix well. Spoon into baking pans.
2. SOFTEN pie crusts following package directions. Using a small cookie cutter, make cut outs in pie crust or cut slits in top of crust to vent steam. Place one crust on top of each filling. Fold edges of pie crust under slightly to fit pan; flute, if desired.
3. TO SERVE NOW , bake one casserole 40 to 45 minutes or until crust is golden brown.
4. TO FREEZE, cover second casserole with a sheet of foil. Fold edges of bottom and top foil sheet together to make a packet; freeze. When frozen solid, remove baking pan from freezer.

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7 hours ago More About Chicken Pot Pie With Frozen Pie Crust Recipes. THE BEST CHICKEN POT PIE WITH HOMEMADE PIE CRUST. Add butter and oil to a large saucepan or Dutch oven over medium heat. As soon as the butter has melted, add the celery, carrots, and onion and sauté until softened, about 8 minutes. Add the garlic and sauté 1 minute more.

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8 hours ago Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery and potatoes are …

1. Preheat an oven to 425 degrees F.
2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery and potatoes are tender, about 10 minutes. Drain the vegetables in a colander set in the sink, and set aside.
3. To bake 2 pies, fit 2 pie crusts into the bottom of 2 9-inch pie dishes.
4. Transfer half of the filling to a pie dough lined pie plate. Add the top crust, pinch edges, and cut slits in the top. Brush with cream or milk if desired.

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2 hours ago Cut 4 small slits in the middle of the crust. Cover each pot pie with foil and freeze for up to 2 months. To bake from frozen, preheat oven to 400˚F …

Rating: 99%(684)
Calories: 969 per serving
Category: Dinner
1. In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
2. Pour in the flour, and mix in well.
3. Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
4. Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.

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6 hours ago Stir in the half-and-half and continue to cook for another 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas, chicken, and parsley, season with salt and pepper, and mix well. Line a baking pan with one of the rolled-out piecrusts. Pour the filling into the prepared pan. Place the second crust on top of the filling.

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Just Now 2. Use a pre-made pie crust for your chicken pot pie crust. While I love a homemade pie crust, I don’t want to make one on a busy Thursday night. For years I’ve been …

Ratings: 5
Calories: 273 per serving
Category: Main Course
1. Pre-heat oven to 400 degrees F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
3. Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined.
4. Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Add in thyme, salt and pepper. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.

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1 hours ago Easy Homemade Chicken Pot Pie Recipe Instructions: Step 1. First, you have to take a saucepan and melt 6 tbsp butter. Add chopped onions and carrots and saute for 8 mins over medium heat until softened. Step 2. Add sliced mushrooms and minced garlic and saute for further 5 mins until mushrooms are softened. Step 3.

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6 hours ago Preheat oven to 425. Heavily grease a 9" pie dish. Place 1 pie crust in prepared pie dish and use a fork to pierce the crust in several places. Pour chicken mixture over crust

Rating: 5/5(4)
Category: Main Course
Cuisine: American
Calories: 532 per serving
1. Dice chicken into 1/2" cubes.
2. In a large skillet, grill diced onions until transparent.
3. Add chicken, water, potatoes, soup, poultry seasoning and peas and carrots.
4. Stir and cook over medium heat until ingredients are warm (10-15 minutes). If sauce looks too thick, slowly add a little more water until desired consistency is reached.

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3 hours ago 1 day ago · Pour the pot pie filling into a greased pan or pie dish. Place the puff pastry on top and crimp or press the edges of the crust onto the edges of the pie pan to seal it. Cut a few vents on top or prick holes in it using a fork. Whisk together the egg and 1/2 tablespoon of milk and brush the egg wash onto the top.

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6 hours ago The Best Chicken Pot Pie. I am not exaggerating when I say this is the BEST chicken pot pie recipe EVER. It's amazing. Flaky pie crust, a buttery, creamy filling with …

Rating: 5/5(33)
Calories: 455 per serving
Category: Main Dish
1. To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
2. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
3. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
4. Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.

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1 hours ago Step 3. Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to …

Rating: 4.6/5(62)
Calories: 798 per serving
1. In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

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2 hours ago Trusted Results with Chicken pot pie with premade pie crusts. Cooks.com - Recipes - Chicken Pot Pie REAL CHICKEN POT PIE.Preheat oven to 300°F. Season chicken with salt a tightly covered stew-pot of very low heat, cook kind of pre-made pie crust will . Cooks.com - Recipe - Easy Chicken Pot Pie. Shred the rotisserie chicken with a fork and remove the skin …

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3 hours ago This easy chicken pot pie is the ultimate comfort food with a flaky pie crust, creamy sauce and a chicken and vegetable filling that’s seasoned to perfection. Using two …

Rating: 5/5(3)
Total Time: 1 hr
Category: Dinner
Calories: 446 per serving
1. Preheat oven to 350.
2. Cook the chicken breasts and chop into bite-sized pieces.
3. Spray a pie dish and place one pie crust on the bottom. Poke holes in pie crust with a fork.
4. In mixing bowl combine soup, sour cream, salt, pepper and chicken bouillon. Whisk to combine. Add in chopped chicken.

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6 hours ago Place the chicken mixture in the bottom pie crust, filling about 1/2 way; Add the butter to the pot and melt over medium heat. In the pastry crust we replace butter with crisco shortening. Bake the chicken pot pie at 425 degrees f for 25 minutes, until golden. Transfer the mixture to a pie dish. Source: pinterest.com.

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9 hours ago Preheat the oven to 400F. Line the pie plate with one of the pie doughs. In a large mixing bowl, combine the vegetables, chicken, and soup mix. Pour into the bottom pie crust. Top with 1/2 Tablespoons of butter. Cover with remaining pie crust. Cut four slits in the top to release steam as it cooks.

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Just Now Combine flour, salt, pepper, and celery seed in a mixing bowl. Stir in the chicken broth and milk slowly. Simmer over medium-low heat until the sauce has thickened. Remove the pan from the heat and set it aside. Fill the bottom pie crust with the chicken mixture. Pour the heated liquid mixture over everything.

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5 hours ago Perfect Pie Crust Recipe For Chicken Pot Pie instructions combine flour salt and butter into large mixing bowl and sir until crumbly, then add one tablespoon at a time of the ice cold water (About 6-10 depending) mixing after each Tablespoon until the dough forms large clumps and looks like wet sand..

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9 hours ago How to Make Chicken Pot Pie. MAKE FILLING: Prepare the sauce on the stovetop, then add the chicken, veggies, and seasonings. PREPARE PIE CRUST: Cut pieces …

Rating: 5/5(7)
Total Time: 50 mins
Category: Main Dishes
Calories: 1124 per serving
1. Preheat oven to 425 F. Spray sides and bottom of baking dishes with non-stick cooking spray.
2. Melt butter in a small pot over low heat. Stir in flour to make a smooth paste (this is called a roux).
3. In a separate pan, bring chicken broth to a boil. Lower heat to medium-high. Add roux, a tablespoon at a time, to the chicken broth, continually whisking. Continue whisking until the mixture is thickened.
4. Add milk, a little at a time, and continue stirring over heat until the mixture is smooth and has a pudding-like consistency. Do not allow to it get too thick as it will continue to thicken as it bakes in the crust. You can add more milk if it becomes too thick.

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2 hours ago Stir in spices. Add mixed vegetables and chicken. Pour mixture into pie crust, top with second pie crust, pinching edges to seal. For a shiny pie crust, brush with 1-2 tbsp. milk. …

Rating: 4.6/5(5)
Total Time: 40 mins
Category: Dinner
Calories: 387 per serving
1. Preheat oven to 400 degrees.
2. Over medium-high heat, melt butter. Whisk in flour.
3. Slowly whisk chicken broth into flour mixture a little at a time, whisking the whole time, making a roux.
4. Bring mixture to a simmer and slowly whisk milk into the roux.

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1 hours ago An easy chicken pot pie recipe without the fuss of a crust! This recipe is filled with creamy chicken and vegetables and cooks in about 30 minutes total. Can be made …

Ratings: 30
Calories: 380 per serving
Category: Dinner, Lunch, Main Course, Soup
1. Cut chicken breast into bite sized pieces, season with kosher salt and pepper. Prepare a large, deep pan with a little bit of olive oil (2tsp or so) and cook chicken bites over medium heat for about 3 minutes on each side until browned and cooked through. Remove chicken bites from the pan and set aside.
2. In the same pan, add 1 tablespoon of butter, chopped shallots and carrots. Cook over medium-low heat until softened, about 5 minutes. Then add the peas and corn, as well as the rest of the butter. As the butter melts, mix in the 2 tablespoons of flour until all the veggies are coated.
3. Add broth and simmer (small bubbles, not a boil) for 1-2 minutes, stirring so the flour gets smooth and not clumpy. Stir in milk as it starts to thicken, then add thyme, and more salt and pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is nice and thick, enough to coat a spoon. Add cooked chicken into the mixture.
4. Spoon chicken pot pie filling into individual, oven-safe ramekins. Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.

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6 hours ago Instructions. Mix all the ingredients except those for the crust and place in a greased 9 x 13 casserole. Melt the butter and mix crust ingredients …

Rating: 4.4/5(14)
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 526 per serving
1. Mix all the ingredients except those for the crust and place in a greased 9 x 13 casserole.
2. Melt the butter and mix crust ingredients well - it will be soupy - pour over chicken. Spread batter to the sides sealing in the filling.
3. Bake 45 minutes at 375 F until the crust is golden.
4. Serve and enjoy!

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9 hours ago Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month). Step 3. Preheat oven to 375 …

Category: Pie & Tarts Recipes
Calories: 528 per serving
1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
3. Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
4. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

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5 hours ago Preheat the oven at 190 C / 375 F. Roll the pie crust about 2 inches more than the diameter of the pan. Place the pie crust on the pan – trim excess leaving about 2 cm around …

Ratings: 11
Total Time: 50 mins
Category: Appetizer, Soup
Calories: 508 per serving
1. Add flour and salt in the food processor. Followed by the frozen butter cubes.
2. Use a skillet or oven-safe frying pan, about 10 inches in diameter.
3. Preheat the oven at 190 C / 375 F.

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2 hours ago Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside. Combine your chicken, cream of chicken soup, chicken broth, frozen

Rating: 4.4/5(53)
Total Time: 55 mins
Category: Dinner Recipes
Calories: 472 per serving
1. Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside.
2. Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
3. Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

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9 hours ago Preheat oven to 375. Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together …

Rating: 4.8/5(6)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 503 per serving
1. Preheat oven to 375.
2. Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
3. Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock, the half and half, and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
4. Place one crust in the bottom of a 2-quart casserole dish.

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Just Now Bring to a boil, reduce heat and simmer for 10 to 15 minutes. In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached. Lightly grease a 9x9-inch dish.

Rating: 4.8/5(73)

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4 hours ago Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut …

Rating: 5/5(3)
Category: Main Course
Cuisine: American
Total Time: 6 hrs 5 mins
1. Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside.
2. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat).
3. Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs.
4. Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes.

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9 hours ago Unroll 1 pie crust; place firmly onto the bottom and sides of the skillet. Pour the filling into the crust. Place the second crust on top, folding under and pressing the edges of …

1. Preheat oven to 350 degrees. Grease bottom and sides of a 10-inch cast iron skillet or similar oven-proof skillet with vegetable oil; set aside.
2. In a large skillet over medium-high heat, melt butter; cook celery and green onion for 3 minutes or until celery is beginning to soften. Lower heat to medium, stirring constantly; add flour to the skillet; stir until butter has absorbed the flour. Continue whisking, gradually adding chicken stock/broth. Increase temperature; bring to a boil. Add the half & half; immediately lower heat to simmer; add poultry seasoning, garlic salt, tarragon, lemon pepper and black pepper; mix well; simmer for 5 minutes. After 5 minutes, remove from heat; stir in chicken and vegetables; mix well.
3. Unroll 1 pie crust; place firmly onto the bottom and sides of the skillet. Pour the filling into the crust. Place the second crust on top, folding under and pressing the edges of the crusts together and pinching to seal.
4. Cut slits in the middle of the crust to vent; brush with the beaten egg wash.

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1 hours ago This recipe makes two Double Crust Chicken Pot Pies, one to bake now and one to freeze for later. Chicken pot pies are one of my favorite meals, and I’ve made this one a …

Reviews: 2
Estimated Reading Time: 3 mins
Servings: 4
1. Season chicken breasts with salt and pepper.
2. Add chicken broth and chicken breasts to a pan.
3. Bring to a boil, then turn heat down and let chicken simmer on low covered until cooked through.
4. Set chicken breasts aside to cool and strain chicken broth if needed.

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6 hours ago 2/3 cup milk. 2 (9-inch) unbaked pie crusts. Preheat oven to 350° F. In a saucepan, combine chicken carrots, peas, and celery. Add water to cover; boil for 15 minutes. …

Cuisine: American
Total Time: 10 mins
Category: Main Course
Calories: 425 per serving
1. Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.
2. Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.
3. This dough can be divided into individual crust portions, wrapped, and frozen for later use.

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1 hours ago Preheat the oven to 400°F. Lightly oil a 9-inch pie dish and set aside. Heat oil and butter in a large skillet over medium high heat. Add chicken

Servings: 6
Calories: 240 per serving
Total Time: 1 hr
1. Preheat the oven to 400°F. Lightly oil a 9-inch pie dish and set aside.
2. Heat oil and butter in a large skillet over medium high heat.
3. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes.
4. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook until just tender, 6 to 8 minutes.

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Frequently Asked Questions

How do you make homemade chicken pot pies?

Instructions In a large pot, add butter, potatoes carrots, onion, celery and garlic. Sauté until tender. Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened. Spoon into two ungreased 9 in pie plates. In a small bowl, whisk egg and 1 Tbsp or cream, set aside. Roll out the pastry to fit the top of each pie.

What is the best recipe for chicken pot pie?

Directions In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. In the same pan, melt butter or margarine over medium heat. Add the onion and celery.

How do you make homemade pot pie crust?

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate.

What are the ingredients in chicken pot pie?

Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Place the chicken mixture in bottom pie crust.

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