Best Easy Chicken Pot Pies Recipes

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

EASY HAND-HELD CHICKEN POT PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

EASY 4-INGREDIENT CHICKEN POT PIES

Steps:

• NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
• PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
• PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
• QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
• FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
• UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
• ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
• PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
• BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
• SERVE and enjoy.

*-- CREAMY CHICKEN POT PIE * PIES - POT PIES- EASY - YUMMY--*

Steps:

• Preheat an oven to 400ºF.
• In a large saucepan over medium heat, melt the butter.
• Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
• Slowly add the broth, whisking until smooth, and bring to a boil.
• Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
• Sea salt and pepper (to taste).
• Simmer, covered until the potatoes are tender, 10-15 minutes.
• Thicken with cornstarch if necessary.
• Remove bay leaf and discard.
• Remove from heat and let cool for 5 minutes.
• Add heavy cream.
• Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
• Brush the puff pastry squares with the egg mixture.
• Brush the rims of the bowls with water.
• Place 1 pastry square on top of each bowl, pressing lightly on the edges.
• Bake until the pastry is puffed and golden brown, about 15-20 minutes.
• Remove from oven.
• Let rest for 5-10 minutes before serving. Serves 4.

EASY CHICKEN POT PIE / PIES

Steps:

• Preheat oven to 350 degrees F.
• Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
• In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
• Drain the carrots and peas, then add them to the soup blend.
• Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
• Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
• Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
• Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
• In another mixing bowl, mix the flour, baking powder, white pepper and milk.
• When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
• Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
• Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
• Remove from the oven and serve when the tops are golden brown.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F.
• Mix cream cheese spread, milk and garlic in medium bowl until blended. Add chicken and vegetables; mix well.
• 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; top with shredded cheese.
• Bake 20 to 22 min. or until biscuits are golden brown. Cool in pan 5 min. before removing from pan to serve.

EASY CHICKEN & LEEK POT PIES

Steps:

• Melt the butter in a large pan, then add the leeks and cook, covered, for 10 mins until really soft. Remove from the heat and stir through the cheese sauce, chives, chicken, milk and mustard. Mix well and spoon into small dishes or ramekins.
• Unroll the pastry on a lightly floured surface. Use a saucer to cut circles for the tops, put them on top, trim to fit, crimp the edges and glaze with egg. Will keep, covered and frozen, for up to two months.
• Heat the oven to 190C/170C fan/gas 5 and bake for 45 mins, or, to cook from frozen, heat oven to 220C/200C fan/gas 7. Cover with foil and put on a baking tray. Bake for 15 mins. Reduce the oven to 190C/170C fan/gas 5 and bake for 45 mins, removing the foil for the final 30 mins. Serve with green veg, if you like.

EASY CHICKEN POT PIES

Steps:

• Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.
• Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.
• Transfer filling to ramekins. Top with crusts and serve.