Cheddary Chicken Pot Pie Recipes

CHEDDAR CHICKEN POTPIE

Steps:

• For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.

CHEDDARY CHICKEN POTPIE

Steps:

• In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-qt. baking dish. , In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds if desired. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

CHEDDAR CHICKEN POT PIE

Steps:

• For crust, combine flour and salt in a mixing bowl.Cut butter into flour until mixture resembles a coarse meal.
• Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
• For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10-15 minutes or until tender.
• Blend flour with milk; stir into the broth mixture. Cook and stir over medium heat until slightly thickened and bubbly.
• Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts.
• Spoon into a 10-in (2-1/2-3 qt)casserole dish. Set aside.
• On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling;seal edges. Make several slits in center of crust for steam to escape. Bake 425 for 40 minutes or until golden.

CHEDDAR'S CHICKEN POT PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 375 degrees F. Melt 1/4 stick of butter in a small saucepan. Whisk in flour and cook on low heat 2 minutes. Reserve this mixture. Melt remaining 1/4 stick butter in 5 quart skillet on medium heat. Add garlic, onions and carrots. Cook on medium for 5 minutes. Add chicken broth, cream, salt and pepper. Bring to a low boil. Whisk in the prepared roux (butter-flour mixture) and return filling to a boil until it thickens. Add reserved chicken and peas and remove from heat. You may cool and refrigerate for up to one day, if planning in advance. Cut pastry in circles 1 inch larger than baking dishes. Place pastry on top on press around sides to seal. Beat egg with a whisk until smooth. Brush each pot pie top with the beaten egg. Cut a small hole in center of pastry top to vent. Bake in a 375 degree F oven for 20-30 minutes, until top is golden and filling is bubbling.

CHEDDARY CHICKEN POT PIE

Steps:

• In a large saucepan, combine soup, milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
• Cook and stir until mixture is hot and cream cheese is melted.
• Stir in the chicken and broccoli.
• Heat through.
• Pour into an ungreased 2 quart baking dish (8x8).
• In a bowl, combine the egg, oil and milk.
• Add the baking mix and cheese, blend well.
• Spoon over hot chicken mixture.
• Sprinkle with almonds, if desired.
• Bake uncovered at 375 for 20-25 minutes or until golden brown.

CHEDDARY CHICKEN POT PIE

Steps:

• In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.
• Cook and stir until the mixture is hot and cream cheese is melted.
• Stir in the chicken and vegetables; heat through.
• Pour into an ungreased 2-qt baking dish.
• In a medium bowl, combine the egg, oil and remaining milk.
• Add the pancake mix and cheddar cheese; blend well.
• Spoon over hot chicken mixture.
• Sprinkle with almonds.
• Bake, uncovered, at 375F for 20-25 minutes or until golden brown.