Best Stuffed Chicken Pot Pie Recipes

STUFFED CHICKEN POT PIE

Steps:

• 1. Preheat oven to 375. Using a knife slice a pocket into each chicken breast.
• 2. In a bowl add the two cans of veg.all and the cream of chicken soup, stir to combine.
• 3. In a small bowl add the salt and pepper, and the seasonings from the McCormick package. Stir the seasonings together.
• 4. Sprinkle chicken on both sides with seasoning. sprinkle two teaspoons of seasoning into veg.all mixture. Set rest of seasoning aside.
• 5. Using a tablespoon stuff each chicken breast with a tablespoon and a half of veg.all mixture. Secure chicken with tooth picks. Set rest of veg.all mixture aside.
• 6. Place chicken in a sprayed dish and cover with foil. Bake for 45 minutes.
• 7. Meanwhile take each biscuit and press them flat and roll them out to fit around chicken breast.
• 8. chicken will be hot!! Remove tooth picks from chicken. Carefully lay a chicken breast on each biscuit and wrap around chicken. Lay folded side down on a sprayed cookie sheet. Sprinkle the rest of seasonings onto each biscuit. Bake 15 minutes longer.
• 9. Heat the rest of veg.all mixture in a sauce pan and serve over stuffed chicken!

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

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.

CHICKEN POT PIE (STUFFING TOPPING)

Steps:

• Boil chicken, shred or chunk and reserve 2 cups of chicken stock. We use chicken breast but you can use whatever part you want just make about 2 to 3 cups cooked chicken.
• Mix cream of chicken soup, the chicken stock and add in shredded or chunked chicken.
• Pour into 9 by 13 inch pan.
• Pour drained mixed vegetables over chicken.
• Prepare stuffing as box directions, I leave out the margarine. We also vary by using different flavors of stove top. We mix a chicken flavor and a sage flavor.
• Spread stuffing over top of mix vegetables.
• Bake at 350°F for 35 to 40 minutes. Feeds 6-12 people depending on size of servings.
• Recipe can be half for smaller families, use 1 can mixed veggies, 1 box of stuffing, 1 cup stock and 2 chicken breast or about 1 cup cooked chicken. Smaller pan and will still feed 4 to 6. Depending on size of servings.

SLOW-COOKER CHICKEN AND STUFFING POT PIE

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
• Cover; cook on Low heat setting 6 to 8 hours.
• Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.