5 Minuteprep Chicken Pot Pie Recipes

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.

5 STAR CHICKEN POT PIE

Steps:

• Prepare 4 frozen buttermilk biscuits.
• Meanwhile in a large jar shake up the chicken stock,milk,flour,and the seasoning.
• Cook the carrots and onions with butter in a sauce pan for 3 minutes.
• Pour the milk mixture into the onion mixture and turn down the heat.
• Let the mixture thicken for 6 to 8 minutes.
• Stir in the sliced chicken and the green beans.
• Let it heat for 5 minutes.
• Put the mixture in between the 2 biscuits.

5-MINUTE(PREP) CHICKEN POT PIE

Steps:

• Pre-heat your oven to 400 Degrees F.
• Grease a 9" Corningwear or deep glass bowl in your favorite method. I rub butter in mine, but you can use cooking spray instead.
• Place one pie crust in the bottom of the greased bowl. (To cut down on cooking time, you can pre-cook this crust for about 15 minutes before you add any more ingredients.).
• Open all ingredients, drain all the vegetables but do not drain the chicken and pre-mix everything in a separate bowl. If you want more chicken, add a 2nd can of Tyson pre-cooked chicken breast. If you do, drain the broth into another bowl and slowly mix in some of it so that it's not too soupy.
• Once the ingredients are well blended, pour them over your pre-cooked crust, spreading them out evenly.
• Take your 2nd crust and cover the ingredients. Pinch the edges with the bottom crust if possible to form an envelope around the chicken and vegetables. Don't worry if this is not perfect.
• Cut a 1"x1" X in the top of the crust to allow heat to escape without expoding your pie.
• Put the pie in the oven and bake until the top crust is golden brown. Usually 20-30 minutes. The ingredients inside are pre-cooked, so they only need to be hot.
• Spoon pie onto plate or into bowl and allow to cool slightly before serving.