Best Cheesy Chicken Pot Pie Recipes

CHEESY CHICKEN POT PIE

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.

VELVEETA CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• Heat oven to 425ºF
• Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
• Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
• Bake 16 to 18 min. or until filling is heated through and topping is golden brown.

CHEESY CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Combine first four ingredients in a 13 X 9- inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20-25 minutes or until crust is golden brown.

CHEESY CHICKEN POT PIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
• In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
• Pour over the layers in the baking dish.
• Stir together the biscuit mix and milk and pour over the casserole.
• Lightly sprinkle garlic powder on top of the biscuit mixture.
• Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.

QUICK & EASY CHEESY CHICKEN POT PIE

Steps:

• 1. Place meat and vegetables in a 9 inch round or 8x8 square baking dish. 2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavor. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well. 3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.) 4. Bake at 400oF for 25 minutes or until topping is golden and filling is bubbly. Makes: 4 servings *if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.

CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• 1. Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
• 2. Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
• 3. By now the carrots and potatoes should be soft from steaming with the lid on, if they aren't, don't worry, they'll finish in the oven
• 4. Shred or dice the chicken and add the chicken and all of the "cream of" soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
• 5. Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
• 6. Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
• 7. With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
• 8. Put on the middle rack of the oven and bake for 20 minutes (While it's in the oven, microwave the remaining butter)
• 9. Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.

EASY CHEESY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 In stock pot over medium heat, sweat celery, carrots, onion, and garlic in a tbsp of oil and a pinch of salt for about 5 minutes.
• 2. Add cubed chicken breasts to the vegetables, cooking just till chicken is no longer pink.
• 3. Add chicken broth and fresh greenbeans. simmer on medium heat till greenbeans are just al dente... (approximately 20 - 30 minutes) then add diced potatoes and cook another 5 - 10 minutes till the potatoes are tender but not soft. Then add frozen peas and seasonings. Turn heat to low and simmer
• 4. In another sauce pan, melt butter and saute the flour to make a roux. Slowly add milk to the roux till it's the consistancy of a thin gravy. Add the pepperjack cheese and stir till cheese is melted. Add to the Chicken stew in the stock pot and mix thoroughly. turn off the heat.
• 5. Pour chicken mixture into a 9 x 11 baking pan and cover with the pie crust (I like using the frozen but feel free to make your own if you're adventurous) Or use the halved refrigerator buscuits. Bake uncovered for 20 minutes or till top (crust) is golden brown. Let rest for about 10 minutes before serving. *Note, if using a pie crust be sure to cut steam vents into it. The buscuits make their own steam vents.
• 6. * note, if using canned or frozen greenbeans add when you add the peas to keep them from getting too mushy.

CHEESY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients in 13x9-inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20 to 25 min. or until crust is golden brown.