Cheerfuls Easy Leftover Fried 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:

• Add the butter to a pot over medium heat.
• Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
• Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
• Add diced carrots and peas and cook for 1-2 minutes.
• Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
• Add the milk and stir constantly until the mixture is thickened.
• Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
• Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
• Heat oil in a pot to 350˚F (180˚C).
• Add the chicken pot pie balls in batches, frying until golden brown.
• Enjoy!

Steps:

• Preheat oven to biscuit cooking temperature Mine was 350 degrees.
• Heat butter in pretty large skillet on med temperature.
• Add chopped celery, french fries, carrots, and sweet peas.
• Saute until tender the potatos will be soft but that is ok, trust me.
• Add chicken and saute until heated through, I added more butter here -- that is a personal taste. You don't need to.
• At this point your oven should be ready to cook your biscuits so go ahead and cook those to ALMOST done -- explained later.
• Transfer the sauted mixture to a seperate bowl
• Add gravy and chicken soup to your hot skillet and heat till warm.
• now add your cream -- this is to taste. I like it really creamy and you need to make sure you have enough cream sauce -- so its up to you.
• Add some pepper and the thyme now and pour saute mixture back into your skillet.
• You can use whatever cooking dish you like for your pot pie, I used my 9 inch cast iron skillet -- one dish meal -- it really doesn't matter. Use what you have.
• Now, cover the top with biscuits and put in the oven. Heat until bubbly.
• I would guess it took about 7 or 8 minutes in the oven -- this is the reason the biscuits are not fully cooked already. But, soggy biscuits are gross so you want to make sure they are mostly done -- mine where barely golden on the egdges when I put them on the top of the pie and baked it. By the time the dish was bubbly the biscuits were golden and perfect.
• NOTE: the baking time is approximately it made me put something there and that is a total time for pre-baking your biscuits before you put them on the pie and finish the baking. Your cooking time may be different.

Steps:

• In a saucepan, melt butter.
• Stir in flour, garlic, salt and pepper until blended.
• Gradually stir in water, milk and bouillon.
• Bring to a boil; boil and stir for 2 minutes.
• Remove from the heat.
• Stir in chicken and vegetables; set aside.
• For the pastry, combine flour and celery seed in a bowl.
• Cut in cream cheese and butter until crumbly.
• Work mixture by hand until dough forms a ball.
• On a lightly floured surface, roll two thirds of dough into 12 inch square.
• Transfer to an 8-inch square baking dish.
• Pour filling into crust.
• Roll remaining dough into a 9-inch square; place over filling.
• Trim, seal and flute edges.
• Cut slits in pastry.
• Bake at 425°F for 30 to 35 minutes or until crust is golden brown and filling is bubbly.
• Yield: 6 servings.
• Country Woman.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
• Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
• Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.