Best Chicken Pot Pie Pies Recipes

*-- CREAMY CHICKEN POT PIE * PIES - POT PIES- EASY - YUMMY--*

Steps:

• Preheat an oven to 400ºF.
• In a large saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
• Slowly add the broth, whisking until smooth, and bring to a boil.
• Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
• Sea salt and pepper (to taste).
• Simmer, covered until the potatoes are tender, 10-15 minutes.
• Thicken with cornstarch if necessary.
• Remove bay leaf and discard.
• Remove from heat and let cool for 5 minutes.
• Add heavy cream.
• Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
• Brush the puff pastry squares with the egg mixture.
• Brush the rims of the bowls with water.
• Place 1 pastry square on top of each bowl, pressing lightly on the edges.
• Bake until the pastry is puffed and golden brown, about 15-20 minutes.
• Remove from oven.
• Let rest for 5-10 minutes before serving. Serves 4.

EASY CHICKEN POT PIE / PIES

Steps:

• Preheat oven to 350 degrees F.
• Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
• In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
• Drain the carrots and peas, then add them to the soup blend.
• Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
• Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
• Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
• Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
• In another mixing bowl, mix the flour, baking powder, white pepper and milk.
• When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
• Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
• Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
• Remove from the oven and serve when the tops are golden brown.

CHICKEN POT PIE / PIES

Steps:

• Cut the chicken breasts up into one-inch pieces and add to a large pot.
• Cover just to the top with water and boil for 20 minutes, or until done.
• Reserve the water (broth) for use later in the recipe.
• Meanwhile, chop the potatoes and par-boil.
• In a skillet over medium heat, sauté the onion in melted butter until tender.
• Whisk in flour and stir until smooth.
• Cook 1 minute, stirring constantly.
• Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
• Stir in chicken, potatoes, and salt and pepper. Set aside.
• To make pastry, combine flour and salt in a large bowl.
• Cut in shortening into mixture becomes coarse crumbs the size of peas.
• Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
• Divide into 8 equal parts.
• On a lightly floured surface, roll 4 parts into 10-inch circles.
• Place pastry circles into four 6-inch disposable pie pans.
• Divide chicken mixture evenly into pie pans.
• Roll the last 4 portions of pastry into circles.
• Place over the tops of the pans and fold edges under and flute.
• Cut slits in the top of each pie to allow steam to escape.
• Cover tightly with foil and freeze for up to 2 months.
• To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.

INDIVIDUAL CHICKEN POT PIE / PIES

Steps:

• mix together all of the above ingredients except the pizza dough.
• Roll out pizza dough (not too thin or it will break open).
• Cut out a circle large enough to fit inside of pyrex bowl and leave enough hanging over the sides to fold over as top crust.
• Put dough into bowls.
• Scoop chicken mixture into bowls. Leave about an inch from the top.
• Fold the dough over the top of the mixture.
• Bake on a cookie sheet in case it spills over.