Crumbly Chicken Mixed Vegetable Pie Recipes

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

RUSTIC CHICKEN VEGETABLE PIE

Steps:

• An hour or so before ready to make your potpie, put the frozen vegetables in a small collander to defrost. You can also use a combination of frozen corn, peas, lima beans, green beans, carrots or whatever you like, in place of bagged mixed vegetables.
• If roasting your own chicken, allow time to cook it and for it to cool enough to handle. I cooked mine in a counter-top oven for about an hour at 325 degrees until skin was crispy and juices ran clear. Remove the skin, take meat from the bone and chop in bite-size pieces. If using left-over chicken or rotisserie from the store, I would guess about 2 cups rough chopped will be enough.
• Pre-heat your oven to 350 degrees. Put the butter in a saucepan over medium heat. When the butter is melted, add the flour and stir constantly for a couple minutes to make a roux. Gradually whisk in the milk and stir until thickened. NOTE: My measurements for this are approximate; the roux and milk should make a thick white sauce so that it will not run when the finished potpie is cut.
• Add the defrosted vegetables, chopped chicken and poultry seasoning. Stir to combine, taste and add salt and pepper to your liking.
• Using a non-stick baking sheet, unroll the dough directly on it. Spoon the filling mixture on the dough and spread to about 2" from the edge. Now spread the prepared mashed potatoes on top of the filling.
• Lift up the edge of the pie crust and roll over the edge of the filling, crimping it as you go around so that it lays flat. Beat the egg and brush the crust edge liberally with it for a beautiful, golden and shiny appearance.
• Put in the preheated oven and bake until golden, about 30 minutes. Put the grated cheese over the exposed potatoes for the last 5-10 minutes for melting. Cool for a few minutes before cutting to serve.

CHICKEN VEGETABLE POTPIE

Steps:

• Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

CHICKEN AND VEGETABLE CRUMBLE

Steps:

• Melt the butter in a saucepan, stir in the flour and mix to a smooth paste. Cook for 1-2 minutes stirring continuously, then slowly blend in the milk.
• Bring gently to the boil, stirring continuously until the sauce thickens.
• Add the cooked chicken and vegetables (I use carrots, broccoli and cauliflower)
• To make the topping, rub the butter into the flour until the mixture resembles fine breadcrumbs. stir in the oats and the cheese.
• Put the chicken and vegetable mixture in an oven proof dish. Top with the crumble mixture and bake at 180c / 350f / gas mark 4, for 35-40 mins until brown.
• For an extra strong bite use a tablespoon of parmesan cheese instead of cheddar cheese.
• Good with sprouts and roast potatoes