27
May
This chicken pot pie with pie crust takes the simple chicken soup recipe to the next level. Mini Chicken Ham and Leek Pot Pies.
Fill the bottom with the shredded chicken peas and corn.
Chicken pot pie recipe premade crust. 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 and spread evenly. Unroll other crust and place over top of chicken mixture and crimp crusts together around edge of dish. Roll out the pie dough so that it is a 14 thick.
Lay one dough round on across the bottom of the pie dish and allow the excess to lay over the sides of the dish. Salt pepper onion powder garlic and thyme to taste. Add a small splash of tobasco you can not taste the tobasco but it adds to the entire flavor.
Also use 1 can of cream of chicken and 1 can. Heat butter over low heat until melted. Blend in flour onion salt and pepper.
Cook over low heat stirring constantly until smooth and bubbly. Stir in broth and milk. Boil and stir one minute.
Stir in chicken and veggies. Add in 1 - 2 diced cooked potatoes if you like. 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. Place the potatoes and carrots in a large sauté pan or skillet.
Fill with cold water. This chicken pot pie with pie crust takes the simple chicken soup recipe to the next level. Rich creamy and delicious and yet not loaded with butter or cream.
Making your own homemade pie crust makes this the ultimate comfort food in winter. Made from scratch this takes about 20 minutes to prepare and 30 minutes to bake. Boneless chicken breast pepper frozen carrots salt frozen pie crust and 4 more Danielles Super Easy Chicken Pot Pie Dizzy Busy and Hungry olive oil pepper shredded cheddar cheese garlic salt milk and 5 more.
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. In a saucepan combine chicken carrots peas and celery.
Add water to cover. Boil for 15 minutes. Drain remove to bowl.
In same saucepan melt butter and. Stir together soup vegetables and flour. Spoon into crust-lined pan.
Top with second crust. Seal edges and flute. Cut slits in several places in top crust.
Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of. How to Make Chicken Pot Pie.
Prepare the sauce on the stovetop then add the chicken veggies and seasonings. Cut pieces of dough to fit the top. Bake uncovered for 45 minutes more or until golden brown.
Or thaw in the refrigerator and bake covered for 50 minutes then uncover and bake for 35 minutes more or until golden brown. Sprinkle with the optional cheese if desired. The pie crust recipe makes 2 crusts and youll be using both crusts.
In a large saucepan combine chicken carrots and celery. Add water to cover and boil for 12 minutes. Remove from heat drain and set aside.
Mini Chicken Ham and Leek Pot Pies. Pies are a very important comfort food in many countries around the world. This recipe will give you a delicious pie pastry recipe which will enable you to make your own mini chicken pot pies or individual pies with whatever you may want to put in them.
2 cups shredded or chopped cooked chicken breast. 14 teaspoon ground turmeric. 12 teaspoon ground thyme.
Kosher salt and freshly ground pepper. 2 rounds refrigerated pie crust. Season both sides of chicken breasts with rosemary parsley salt and pepper.
Add chicken to the skillet and saute until golden brown 2 to 4 minutes per side. Step 5 Reduce heat to medium-low. 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.