Best Flaky Chicken Pot Pie Recipes

CHICKEN POT PIE WITH FLAKY CRUST

Steps:

• Preheat oven to 375°.
• On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square.
• Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside.
• In a 10-inch skillet, heat oil over med-high heat.
• Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center.
• Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender.
• Remove from heat; stir in peas.
• In a bowl, beat remaining ingredients except egg with wire whisk until well blended.
• Stir into chicken mixture in skillet.
• Spoon into 9-inch deep-dish glass pie plate.
• Place pastry over filling, allowing pastry to hang over edge.
• Bake 20 minutes; brush crust with beaten egg.
• Cover edge of crust with strips of foil to prevent excess browning.
• Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.

FLAKY CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 degrees. Coat a 13 x9 baking dish with nonstick spray.
• 2. Dissolve bouillon in hot water; stir well.
• 3. In a large bowl, combine chicken, corn, carrots, onion, mushrooms, green beans, celery, pimentos, and ground pepper. Set aside.
• 4. In a large saucepan, melt margarine then blend in flour.
• 5. Slowly add broth to flour mixture, stirring constantly with a wire whisk. Continue to cook over medium heat until mixture thickens to a gravy consistency. Stir constantly to prevent lumps.
• 6. Add chicken mixture to gravy mixture; stir well. Cover and allow to simmer for 5 minutes or until vegetables heated through; stirring occasionally. Remove from heat and pour into prepared dish; set aside.
• 7. Melt butter in microwave for about 30 seconds.
• 8. Unroll 8 sheets of thawed phyllo dough (wrap remaining dough in plastic wrap and refrigerate)onto a large piece of plastic wrap. Remove one sheet, brush one side thoroughly with melted butter; place it butter side up on top of filling. Repeat with all sheets.
• 9. Cut a 1 inch slit or hole in middle of phyllo to allow steam to escape.
• 10. Bake @ 425 degrees for 25-30 minutes or until golden brown and filling is bubbly.

PILLSBURY CHICKEN POT PIE WITH FLAKY CRUST

Steps:

• 1. Heat oven to 375 F. On lightly floured surface, unroll puff pastry. With rolling pin, roll to 11in square. Cut off corners to make 11in round. Cut slits or small designs in serveral places in pastry. set aside 2. In 10in skillet, heat oil over medium-high heat. Add chicken; cook about 4min, stirring frequently, until no longer pink in center. Add onion and carrots; cook and stir 5 minutes or until vegetables are crisp-tender. Remove from heat, stir in peas. 3. In medium bowl, beat remaining ingredients except egg with wire whisk until blended. Stir into chicken mixture in skillet. Spoon into ungreased 9in deep-dish glass pie plate. Place pastry over filling, allowing to hang over edge. 4. Bake 20mins. Brush crust with beaten egg. Cover edge of crust with foil to prevent excessive browning. Bake 20-25 minutes longer or until crust is golden brown. Let stand 10mins before serving. Per serving: 730 calories, 46g Fat

FLAKY CHICKEN POT PIE RECIPE - (4.6/5)

Steps:

• Combine all ingredients in a large bowl; spread into a greased 13"x9" baking pan. Spread Topping evenly over top; bake at 400 degrees for 30 to 35 minutes, until golden. Serves 6. Topping: 1/2 c. butter 1 c. all-purpose flour 1 c. milk 1/2 t. salt 1/4 t. pepper 2 t. baking powder Melt butter in a 2-quart saucepan over low heat; remove from heat. Whisk in flour until smooth; add remaining ingredients, mixing well. Mixture may be lumpy.