Chicken Pie No Crust Recipes

CHICKEN POT PIE WITHOUT THE CRUST

Steps:

• Place chicken in large pot.
• Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
• Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
• Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
• Cut cheddar cheese into small pieces and place in pot with other ingredients.
• Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
• Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
• Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

CHICKEN PIE - NO CRUST

Steps:

• Peel and cut potatos; set to boil. While those are boiling, cube chicken breast and put into a 9 inch (metal) pie plate. Preheat oven to 350°F.
• In a skillet add carrots, broth, cream and seasonings (feel free to change seasoning to your taste). Cook over medium-high heat for 2.5 minutes; add celery, stir. Cook another 2.5 minutes. *At this point if the sauce is too runny, make a rue with flour and just enough water to make a runny paste. Add it 1 teaspoons at a time until the sauce seizes up* Pour over chicken.
• When potatos are tender, mash with sour cream and margarine and salt if you like. Spoon potatos over chicken/veg. and spread around until it's all covered up.
• Bake in the oven for 10 min's -- take out and add cheese to top, put back in oven till cheese is melted. Serve hot!

CHICKEN IN A POT, NO PIE

Steps:

• Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

HEARTY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
• Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
• Bake 30 minutes or until golden brown.