Best Easy Crust Chicken Pot Pie Recipes

EASY CRUST CHICKEN POT PIE

Steps:

• Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
• place frozen vegetables over chicken.
• Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
• Pour over vegetables.
• Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
• Pour over top of vegetables - will appear thin but will thicken as it cooks.
• Bake at 350 for 40-45 minutes.

EASY DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
• Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
• Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

EASY CHICKEN POT PIE WITH BLENDER CRUST

Steps:

• 1. Preheat oven to 350. In a medium size pot boil chicken and onions in water with 4 chicken boullion cubes. When done, shred or cut chicken into pieces. Retain chicken stock.
• 2. In a large bowl combine chicken, green beans, mixed vegetables, potatoes, carrots and mushroom soup. Add enough chicken stock to make it soupy. Grease a large baking dish and pour in mixture.
• 3. Blender crust: Place flour, milk and margarine into blender. Blend until smooth. Pour over mixture evenly. Bake on 350 for one hour or until crust is golden brown.
• 4. NOTE: This crust can be used on any pie. If you put it on a sweet pie you can add a little sugar to the blender when mixing.

EASY CHICKEN POT PIE WITH PIE CRUST RECIPE - (4.3/5)

Steps:

• Preheat the oven to 375F Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute. Add the chicken broth and wine, and stir around to allow to thicken. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes). Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie. Mix together the egg and water, then brush over the surface. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil. Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.