Cheesy Chicken Pot Pie Recipes

CHEESY CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees.
• Combine first four ingredients in a 13 X 9- inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20-25 minutes or until crust is golden brown.

CHEESY CHICKEN POT PIE CASSEROLE

Steps:

• 1. Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
• 2. Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
• 3. By now the carrots and potatoes should be soft from steaming with the lid on, if they aren't, don't worry, they'll finish in the oven
• 4. Shred or dice the chicken and add the chicken and all of the "cream of" soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
• 5. Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
• 6. Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
• 7. With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
• 8. Put on the middle rack of the oven and bake for 20 minutes (While it's in the oven, microwave the remaining butter)
• 9. Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.

CHEESY CHICKEN POT PIE

Steps:

• Thaw pie crusts.
• Heat olive oil in a large skillet.
• Cook chicken in oiled skillet, 10 minutes per side.
• Cube chicken.
• Set aside 1/2 cup of shredded cheese.
• Mix all ingredients (less the 1/2 cup cheese) in a large mixing bowl.
• Evenly scoop mixture into pie crusts.
• Top pies with 1/4 cup shredded cheese each.
• Bake in 450 degree oven for 30 minutes.

CHEESY CHICKEN POT PIE

Steps:

• Combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot, and Parmesan cheese in saucepan; cook, stirring, until hot and cheese is melted.
• Stir in chicken and broccoli; pour into ungreased 2-quart casserole.
• Combine the pancake mix and cheddar cheese.
• Beat egg, remaining 1/2 cup milk, and oil; stir into pancake mixture until well combined.
• Spoon over hot chicken mixture; sprinkle with almonds.
• Bake at 375 degrees for 20 to 30 minutes until top is golden brown.

STACY'S CHEESY CHICKEN POT PIE

Steps:

• In large saucepan, combine soup, milk, onion, cream cheese, parmesan cheese and salt. Cook on low and stir until cheeses are melted and creamy. Add chicken and vegetables and continue to cook on medium/low for 15 minutes more. Pour into ungreased 2 quart baking dish (or 13 x 9 inch glass pan).
• Place raw pie crusts on top of mixture (you may need to cut it and "fit it" to the shape of your 2 quart baking dish or the 13 x 9 inch glass pan.) Sprinkle cheddar cheese on top.
• Bake, uncovered @ 375 degrees for 20-25 minutes or until golden brown. Let sit for about 5-10 minutes to set.
• YUM!

CHEESY CHICKEN POT PIE

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients in 13x9-inch baking dish.
• Unroll dough; place over chicken mixture.
• Bake 20 to 25 min. or until crust is golden brown.