Fast And Easy Chicken Pot Pie Can Use Left Over Chicken Too Recipes

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.

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

Steps:

• Make pie crust by melting butter and mixing first 3 ingredients together.
• Add water while mixing until all ingredients are 'sticking' together. Dough should be firm, not sticky.
• Divide dough into two pieces. Roll out one half and place in a greased pie dish.
• Set other half aside.
• Mix remaining ingredients together and put on top of shell.
• Roll out remaining half of dough and place on top. pinch edges together for a pretty finish.
• Bake for 20-30 minutes until golden brown crust.

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
• Remove skin from rotisserie chicken and shred meat.
• Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
• Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

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.