Best Open Faced Chicken Pie Recipes

OPEN-FACED CHICKEN PIE

Open-Faced Chicken Pie image

Make and share this Open-Faced Chicken Pie recipe from Food.com.

Provided by 2Bleu

Categories One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
1 (15 ounce) can Veg-All, drained (mixed vegetables)
2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
1 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
salt and black pepper, to taste
12 slices white bread
chopped parsley, for garnish

Steps:

In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
Add canned vegetables and chicken. Cook until heated through.
Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

OPEN FACED CHICKEN POT PIE

Open Faced Chicken Pot Pie image

Make and share this Open Faced Chicken Pot Pie recipe from Food.com.

Provided by FDADELKARIM

Categories Savory Pies

Time 4h45m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts, frozen
3/4 cup low sodium chicken broth
salt & pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of potato soup
1/2 cup 2% low-fat milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 (15 ounce) can diced potatoes, drained
1 (10 ounce) package frozen peas and carrots (optional)
1 (12 ounce) package refrigerated buttermilk biscuits

Steps:

Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

Nutrition Facts : Calories 443.3, Fat 15.2, SaturatedFat 4.4, Cholesterol 37.2, Sodium 1694.7, Carbohydrate 56.4, Fiber 3.2, Sugar 8.9, Protein 20.7

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