Best Quick Chicken Pie Recipes

QUICK CHICKEN POT PIE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
• Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
• Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
• Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
• Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
• Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

QUICK CHICKEN PIE

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

QUICK CHICKEN POT PIE FROM CAMPBELL'S KITCHEN

Steps:

• Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 25 minutes or until the topping is golden brown.

QUICK CHICKEN POT PIE

Steps:

• Place the first five ingredients in a large bowl and heat until heated through in the microwave.
• Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
• Remove one of the refrigerated pie crust rolls and let warm to room temperature.
• Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
• Let stand for 15 minutes before serving. Yummy!
• Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

QUICK CHICKEN POT PIE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Steps:

• 1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions. 2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

VELVEETA® QUICK CHICKEN POT PIE MINIS

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
• Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

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.

QUICK CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Cook frozen vegetables as directed on bag.
• In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
• In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
• Bake 23 to 28 minutes or until golden brown.

QUICK AND EASY CHICKEN POT PIE

Steps:

• 1. Brown chicken in a non stick skillet, season with salt, pepper, minced onion, and garlic powder. Cook all the way thru.
• 2. Add veggies and cook about 2 minutes or until heated thru.
• 3. Stir in cooking creme. Making sure all chicken and veggies are coated.
• 4. Spoon into bottom crust or baking dish. Add top crust and pinch edges to seal. slit top to vent. Repeat for second pie.
• 5. Place pies on baking sheet. bake in preheated 400 degree oven for 25 to 30 minutes.
• 6. Now here's the secret to making that crust taste homemade instead of store bought. During last ten minutes of baking remove from oven and baste crust all the way to edges with melted butter and sprinkle with minced onion. Return to oven for final ten minutes. Remove and let cool before cutting. (I love onion, but if you are not partial to it you can coat the crust with garlic or parmesian cheese)

VELVEETA® QUICK CHICKEN POT PIE MINIS

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients.
• Separate biscuits. Press 1 biscuit onto bottom and up side of each of 10 muffin pan cups sprayed with cooking spray; fill with chicken mixture.
• Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

QUICK CHICKEN POT PIE

Steps:

• Thaw the veggies; season the soup with garlic powder and a little bit of herb seasoning or Italian seasoning. Combine veggies, soup, and chicken in a large bowl. Spray a round baking ban with Pam and pour in the mixture. Mix the milk, egg and Bisquick and pour over the mixture in the pan. For an added touch, you can sprinkle the same herb seasoning over the mixture or garlic powder to give it a little extra. Bake at 400 for 30-35 minutes or until the crust is a golden brown. Now that I'm thinking about it... this is what we're having for dinner tomorrow night! Good luck and enjoy! Slight variation: you can use cut-up canned biscuits instead. I don't thaw the frozen vegetables either. I make it with leftover roast chicken; also my recipe adds a cup of sautéed celery