Easy Chicken Pot Pie Cooking For 2 Recipes

EASY CHICKEN POT PIE (COOKING FOR 2)

Steps:

• Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
• In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
• Bake uncovered about 20 minutes or until crust is golden brown.

CHICKEN POT PIES FOR TWO

Steps:

• In a small bowl, combine the biscuit mix, milk and parsley just until moistened; set aside. In a saucepan, prepare gravy mix according to package directions. Add the chicken and vegetables; cook for 1-2 minutes or until heated through. , Pour into two ungreased 4-1/2-in. deep-dish pie plates. Drop biscuit dough over chicken mixture. Bake at 350° for 20-25 minutes or until bubbly.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
• Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
• Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
• Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

EASY CHICKEN POT PIE

Steps:

• Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
• Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. You can use 2 cans of cream of mushroom if you like. I only used one because I didn't have the fat free. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It's delicious.
• Put casserole in oven until just bubbly at 450 degrees.
• Top with biscuits. Put in the oven at 450 for 8 to 10 minutes. Cook until biscuits are golden.

CRESCENT CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
• In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
• On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
• Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

CHICKEN POT PIE WITH 2 CRUSTS

Steps:

• Heat butter over low heat until melted.
• Blend in flour, onion, salt and pepper.
• Cook over low heat, stirring constantly until smooth and bubbly.
• Remove from heat.
• Stir in broth and milk.
• Heat to boiling; stirring constantly. Boil and stir one minute.
• Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
• Reserve.
• Line pie plate with prepared bottom crust.
• Pour in filling.
• Top with top crust. Cut slits in center to vent. Flute edges.
• Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
• Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
• Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
• Next, gently pour in the filling then top with the remaining biscuit mixture.
• Bake 30 minutes or until the top turns golden and filling is completely heated through.