Best Semi Homemade Chicken N Rice Pot Pie Recipes

SEMI-HOMEMADE CHICKEN POT PIE {+VIDEO!}

Steps:

• Preheat oven to 400°F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
• Place the diced potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
• Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
• Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.

EASY CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375 degrees
• In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
• Add the cooked chicken and vegetables.
• Pour into a 9 x 13 inch casserole dish.
• Cover with aluminum foil and bake for 30 minutes.
• Uncover and top with puff pastry dough and bake for another 20 minutes or until the puff pastry dough is golden brown.
• Serve hot.

CHICKEN POT PIE RICE CASSEROLE

Steps:

• Preheat oven to 350F.
• Mix everything together in a large bowl, EXCEPT for butter crackers.
• Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
• Crush butter crackers and sprinkle over top of casserole.
• Bake for 30 minutes.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F.
• Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375-degrees.
• Add one of the pie crusts to the bottom of a prepared pie plate which has been sprayed with cooking spray. Set aside.
• Melt the butter in a large skillet. Add the flour and whisk to combine. Cook for 1-2 minutes over medium heat.
• Add the chicken broth to the skillet and whisk, cooking until the mixture thickens.
• Add the cooked rice, cooked chicken, vegetables, scallions, half and half, salt and pepper to the skillet. Stir well and heat through.
• Spoon the chicken and rice mixture into the prepared pie plate and top the mixture with the second pie crust. Use a paring knife to cut slits in the top crust for the steam to escape.
• Trim away the excess pie dough (save if you're decorating the pie), and crimp or fold the two crusts together to seal.
• Use a paring knife to cut out some decorative carrot and pea shapes and add them to the top pie crust using a light touch of water, pressing gently. This step is optional.
• Whisk the egg and 1 tablespoon of water and brush the egg wash over the top crust before baking.
• Place the pot pie on a baking sheet and bake in a preheated oven for 30 - 35 minutes or until the pie crust is golden brown in color and the filling is heated through. *Note - if the pie crust browns too quickly, cover the pie with foil and continue baking for the specified amount of time.
• Allow the pie to cool for 15 minutes before slicing.

SEMI-HOMEMADE CHICKEN N RICE POT PIE

Steps:

• 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
• 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
• 3. 3.) Boil and Drain your White Rice and set aside
• 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
• 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
• 6. 6.) Salt and Pepper to taste
• 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
• 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
• 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN AND RICE POT PIE

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.