Chicken Pot Pie Bubble Up 12 Tomatoes Recipes

CHICKEN POT PIE BUBBLE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
• Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

12 TOMATOES CHICKEN POT PIE

Steps:

• 1.Preheat the oven to 375F 2.Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently 3.Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute. 4.Add the chicken broth and wine, and stir around to allow to thicken. 5.Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme. 6.Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes). 7.Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish. 8.Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie. 9.Mix together the egg and water, then brush over the surface. 10.Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil. Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.