STUFFED CHICKEN POT PIE
Tried of the same oh chicken pot pie? Try this new twist and wake up your taste buds!
Provided by Karen Sills
Categories Savory Pies
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375. Using a knife slice a pocket into each chicken breast.
- 2. In a bowl add the two cans of veg.all and the cream of chicken soup, stir to combine.
- 3. In a small bowl add the salt and pepper, and the seasonings from the McCormick package. Stir the seasonings together.
- 4. Sprinkle chicken on both sides with seasoning. sprinkle two teaspoons of seasoning into veg.all mixture. Set rest of seasoning aside.
- 5. Using a tablespoon stuff each chicken breast with a tablespoon and a half of veg.all mixture. Secure chicken with tooth picks. Set rest of veg.all mixture aside.
- 6. Place chicken in a sprayed dish and cover with foil. Bake for 45 minutes.
- 7. Meanwhile take each biscuit and press them flat and roll them out to fit around chicken breast.
- 8. chicken will be hot!! Remove tooth picks from chicken. Carefully lay a chicken breast on each biscuit and wrap around chicken. Lay folded side down on a sprayed cookie sheet. Sprinkle the rest of seasonings onto each biscuit. Bake 15 minutes longer.
- 9. Heat the rest of veg.all mixture in a sauce pan and serve over stuffed chicken!
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
CHICKEN POT PIE (STUFFING TOPPING)
This is a quick, delicious, one pan, complete meal that is really delicious and easy to make. Prep time includes cooking chicken.
Provided by momma213
Categories Savory Pies
Time 1h45m
Yield 1 13 by 9 pan, 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
- Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
- Pour into 9 by 13 inch pan.
- Pour drained mixed vegetables over chicken.
- Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
- Spread stuffing over top of mix vegetables.
- Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
- Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.
SLOW-COOKER CHICKEN AND STUFFING POT PIE
Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
- Cover; cook on Low heat setting 6 to 8 hours.
- Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.
Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 1 1/2 g
More about "stuffed chicken pot pie recipes"
CHICKEN POT PIE STUFFED BISCUITS RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
Reviews 4Category DinnerCuisine AmericanTotal Time 1 hr 40 mins
- Mix together chicken broth, salt, and pepper. To cook in oven: preheat oven to 350 degrees and line a baking pan with aluminum foil. Place chicken on foil and cover with broth mixture. Fold aluminum foil around chicken and baked until breasts are cooked through, about 40 minutes. To cook in slow cooker: place chicken with broth mixture in slow cooker and cook on high for 4 hours or on low for 6-7 hours. To cook in Instant Pot: place chicken with broth mixture in pot. Cook on high pressure for 10 minutes (13 if chicken is frozen), and let natural release for 10 minutes.
- In a large pot over medium-high heat, melt butter. Add onion, carrot, celery, salt, and pepper. Saute until vegetables are softened, about 6 minutes. Add garlic and saute for another minute.
CLASSIC CHICKEN POT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CHICKEN POT PIE – LEMON TREE DWELLING
From lemontreedwelling.com
OVEN BAKED CHEESY CHICKEN POT PIE STUFFED SHELLS
From iamafoodblog.com
ARTICHOKE CHICKEN POT PIE - AN EASY POT PIE RECIPE …
From savoryexperiments.com
CHICKEN POT PIE STUFFED PEPPERS (VIDEO) - A SPICY …
From aspicyperspective.com
CHICKEN POT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
5,120 LOW LOW RECIPES - PAGE 121 - RECIPELAND.COM
From recipeland.com
BLACK FOLKS SOUTHERN SOUL FOOD CHICKEN POT PIE RECIPE
From thesoulfoodpot.com
HOMEMADE CHICKEN POT PIE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
STUFFED CHICKEN RECIPES | MYRECIPES
From myrecipes.com
CHICKEN POT PIE WITH BISCUITS - ALL RECIPES GUIDE
From allrecipesguide.net
QUICK CHICKEN POT PIE STUFFED WAFFLE RECIPE - YOUTUBE
From youtube.com
CHICKEN POT PIE CRESCENT BRAID - SEMI HOMEMADE RECIPES
From semihomemaderecipes.com
RECIPES - WOLFGANG PUCK
From wolfgangpuck.com
21 BEST POT PIE RECIPES | CHICKEN, TURKEY, BEEF, VEGGIE | RECIPES ...
From foodnetwork.com
DAMN DELICIOUS - SIMPLE INGREDIENTS. ELEGANT DISHES.
From s23209.pcdn.co
CRUSTLESS CHICKEN POT PIE - HEALTHFUL BLONDIE
From healthfulblondie.com
You'll also love