Lazy Chicken Pot Pie Recipes

Steps:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
• Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. , Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

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:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

Steps:

• NOTE: I don't add salt to this recipe because most of the ingredients are canned. Adjust to your tastes accordingly. Open and drain mushrooms, using juice to reconstitute dried onions. (See notes in step #13 for reconstitution instructions if desired.)
• Remove pie crust from refrigerator/freezer and allow to come to room temperature by step 8. (I have been known to microwave my crusts when I forgot to do this part. Just be careful not to "cook" them. See notes in step #13 for detailed instructions.)
• Preheat oven to 425° F.
• Open and drain remaining cans (except the soup which should NOT be drained), discarding juice. *(see note in step #14)
• Dump all vegetables into microwave safe bowl. Chop chicken and add to bowl.
• Add rosemary (or other herbs), parsley, black pepper, and re-constituted onion bits and combine gently until thoroughly mixed.
• Lightly cover bowl and microwave filling until nicely warmed (or even hot) throughout (about 8 minutes, depending on the wattage of your machine) stirring at 4 minutes.
• While filling is warming, line a deep dish pie pan with bottom crust. Do not trim.
• When filling is warm, spread evenly over bottom crust, tamping it down to eliminate air bubbles.
• Top with second crust, tucking edges of top crust under/behind bottom crust. Using fork, press together folded edge of top and bottom crusts around rim of pie pan. Cut or poke holes in top crust to allow venting of moisture.
• Place pie in oven and tent foil over top. Bake 45 minutes at 425° F. Remove foil and bake additional 15 minutes or until top is toasty brown. (See detailed notes in step #13.)
• When done, carefully remove pie from oven and allow to rest a minimum of 10 minutes. Slice and serve hot.
• NOTES: Step 1 => To re-constitute onions, pour juice from mushrooms into cup and stir in onions. Allow to soak until onions have absorbed nearly all moisture, maybe 15 or 20 minutes. Step 2 => If pie dough is still too cool to be flexible by the time you need it, bring it to room temperature by microwaving both packages together for 15 seconds on high; if still too cool, microwave in 5 second intervals until room temperature is reached. Do not allow to crust to become truly warm. If this happens, allow it to cool to room temperature before using, otherwise crust will stretch too easily while you are trying to place it. Step 5 => Cut chicken while it's still in the can, being careful not to dig knife into can (this dulls the blade and can shave bits of the can's lining into your food). Step 8 => When lining the pie pan with the bottom crust, there should be little, if any, crust overhang. If there is, your pan is smaller than mine and you won't have room for all this filling; so don't over-fill your crust when the time comes. There IS a lot of filling and it just fits the pan I use. Step 11 => When tenting foil, be sure none of the crust edges are exposed to direct heat (you don't have to wrap the sides-just make sure the top is covered), otherwise that part will burn. However, if you do accidentally burn a portion of the crust during the first 45 minutes, you can cut it away before returning the pie to the oven for the last 15 minutes. Step 11, part 2 => I use a 9" Pampered Chef deep dish stoneware pie pan; additionally, I bake in my table-top convection oven without pre-heating. Cooking times and temperatures may vary for glass or metal pie pans, so watch this dish the first time you bake it in case you need to make adjustments. Step 11, part 3> "Toasty brown" is slightly darker than golden brown. Of course, you don't have to bake it that dark if you don't like it that way, but I feel the darker color adds an extra depth of savory flavor.
• Note from step 4: * In the interest of frugality, juice from the canned vegetables can be used in other savory dishes as flavor and salt in place of water. Drain juice into a container and store covered in refrigerator until needed, for up to a week. (Canned vegetables are high in salt [which is why no salt is added to this recipe] which acts as a light preservative allowing the juice to remain viable the entire week.)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.