Chicken Pot Pie Bundles Recipes

CHICKEN POT PIE BUNDLES

Steps:

• Preheat the oven to 350.
• Heat 1 T. of the oil in a large non-stick skillet, over medium-high heat.
• Add carrot and onion and cook, stirring frequently, until softened, about 5 minutes.
• Add the garlic, and cook 1 minute more.
• Stir in the chicken, tarragon, salt, and pepper.
• Cook until the chicken is no longer pink, about 5 minutes.
• Place the broth and cornstarch in a bowl, and whisk until well combined.
• Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
• To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray).
• Gently place 1 egg roll wrap into each cup, letting it extend over the sides.
• Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top.
• Fold the corners up and over the top of the filling and press to seal the edges (it doesn't have to be perfect!).
• Brush the remaining oil on top of each bundle.
• Bake until golden and crisp,12-15 minutes.
• Cool slightly before eating.

HOMEMADE CHICKEN POT PIE

Steps:

• Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
• Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

ULTIMATE CHICKEN POT PIE

Steps:

• Heat oven to 375°F. In 2-quart saucepan, heat vegetables, chicken and gravy to boiling, stirring frequently.
• In medium bowl, stir remaining ingredients until well blended. In ungreased 2-quart casserole, spread chicken mixture. Pour batter over chicken mixture.
• Bake uncovered 35 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.