Easychickenorturkeypotpie Food

EASY CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown.
• Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
• Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
• Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

EASY CHICKEN POTPIE

Steps:

• In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in vegetables and chicken., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

EASY CHICKEN POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

CHICKEN POT PIE

Steps:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

HOMEMADE CHICKEN OR TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees.
• Put potatoes and carrots in a medium saucepan and cover with water. Bring to a boil.
• Reduce heat, cover and simmer 6 minutes or until crisp-tender. Drain and put aside.
• In a large skillet, sauté onion in butter until tender.
• Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for a couple minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots. Remove from heat.
• Grease a 2.5 quart casserole dish with butter.
• Line casserole with 1 pie crust (bottom and sides) and fill with chicken and vegetable mixture.
• Put remaining pie crust on top of mixture and seal edges with fork or pinch with fingers. Trim any excess crust and discard.
• Brush top crust with beaten egg. Cut slits in top crusts.
• Bake, covered for 40 minutes. Remove cover and bake for 20 additional minutes. Let stand for 15 minutes before serving.

EASY CHICKEN POT PIE

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.

CHICKEN OR TURKEY POT PIE RECIPE

Steps:

• Preheat oven to 400°.
• In a bowl, combine the vegetables, chicken, soup and thyme.
• Pour into an ungreased 9-inch pie plate.
• Combine the biscuit mix, milk and egg.
• Pour over the chicken mixture.
• Bake for 25-30 minutes until golden brown.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

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!

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
• In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
• Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
• Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

EASY PAN FRIED LEMON CHICKEN RECIPE

Steps:

• In a skillet, sauté bell peppers over medium heat in a small amount of oil.
• Cut chicken into strips.
• Mix flour, salt and pepper in a bowl.
• Coat chicken with flour mixture.
• Remove peppers from the skillet.
• Heat oil in the skillet, still on medium heat.
• Add chicken and cook 6-8 minutes, until brown.
• Add peppers and warm.
• Put the pasta on a serving dish.
• Place chicken and peppers on the pasta.
• Add chicken broth and lemon juice to the skillet.
• Stir over medium heat 2-3 minutes.
• Scrape the brown bits on the bottom of the pan and cook until reduced.
• Stir in parsley.
• Pour over chicken. Serves 2.

CREAMY CHICKEN POTPIES

Steps:

• Make crust: In food processor, combine flour, butter, Parmesan and salt. Pulse until mixture resembles coarse crumbs. Add 1/4 to 1/2 cup cold water, 1 tablespoon at a time, until dough comes together and forms a ball. Turn out dough onto lightly floured surface and shape into a disk; wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use.
• Make filling: In Dutch oven, melt butter on medium-high. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, 3 minutes. Add carrots, fennel and parsnip and cook, stirring, 3 minutes. Stir in garlic; cook 1 minute.
• Add flour and cook, stirring continuously, 5 minutes. Add sherry and cook, scraping up any browned bits. When liquid has almost evaporated, stir in broth and then milk. Cook until mixture is thickened and coats back of spoon, about 10 minutes. Remove from heat; stir in chicken, peas and herbs. Season with salt and pepper to taste.
• Heat oven to 350°F. Grease 6 ramekins or one 9-by 13-inch baking dish with oil.
• On lightly floured surface, roll dough into 1/4-inch-thick rectangle about 15 inch- by 11 inch. If using individual ramekins, cut 6 circles 1 inch larger in circumference than ramekins.
• Transfer filling to baking dish(es), lay dough over filling and trim to 1/2 inch from edge of dish(es). Fold overhang under to create a lip and crimp as desired. Cut 1-inch slit in top crust (6 slits for large pie). Beat egg with 1 tablespoon water and brush over crust.
• Bake until crust is golden brown and filling is bubbling, about 1 hour for large pie, 45 minutes for small pies.

EASY TURKEY OR CHICKEN POT PIE

Steps:

• Prehest oven to 375. In a medium mixing bowl, combine first 6 ingredients. Mix well. Place one pie crust in a 9 inch pie pan. Pour vegetable mixture into crust. Top with remaining crust. Crimp edges to seal. Place a slit in the top with a knife. Bake for 50 to 60 minutes on lower rack or until crust is golden brown and filling is hot. Allow pie to cool slightly before slicing to serve.

17 BEST CREAM OF CHICKEN RECIPES

Steps:

• Start by preheating your oven to 400 degrees Fahrenheit.
• In a 9-inch dish or ovenproof skillet, mix ½ cup of milk, vegetables, and chicken. *Use full fat milk for a creamier texture, or milk alternative if you are dairy free.
• In a separate bowl, stir together the baking mix, ½ cup of remaining milk, and egg until just combined. Spread this batter over the chicken mixture.
• Bake for 20 minutes. The crust should be golden-brown when finished.

CLASSIC CHICKEN POT PIE

Steps:

• Heat oven to 400ºF. Prepare pie crusts according to package directions for Two-Crust Pie using 9-inch glass pie plate.
• 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.
• 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.
• Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning (remove last 10 minutes of baking). Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

CHICKEN/TURKEY POT PIE

Steps:

• Heat oven to 425.
• Prepare pie crust for a two-crust pie.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook two minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables, remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute; cut slits in several places.
• Bake at 425 for 30-40 minutes or until crust is golden brown.
• Let stand 5 minutes before serving.

EASY CHICKEN OR TURKEY POT PIE

Steps:

• In a large skillet melt butter over medium heat.
• Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
• Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
• Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
• To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
• Line the bottom of the pie plate with pastry.
• Add in the chicken or turkey mixture.
• Place the remaining pastry on top; seal and flute.
• Slice a couple of slits on top to allow steam to escape.
• Brush lightly with table cream or milk.
• Cover the edges loosley with foil.
• Place the pie plate on a baking sheet.
• Bake bottom-oven rack for 55-60 minutes or until golden brown.

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
• In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
• In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 350F / 180C.
• Unroll 1 pie crust into a pie dish and trim the crust if needed.
• In a mixing bowl, combine chicken, cream of chicken soup, and veggies and stir to combine.
• Slowly add in the broth until you have a whipping cream-like consistency. (You may not need the full cup of broth.)
• Pour the chicken mixture into the prepared pie crust shell and sprinkle with cheese if using.
• Top with the remaining pie crust. Trim and seal edges and cut a few slits in the top pie dough to allow the steam to vent while cooking.
• Bake for 20 minutes, loosely covered with tin foil until the inside is hot and bubbly.
• Remove tin foil and bake for another 10-15 minutes until the crust is golden brown.