Easy Chicken Pot Pie Paula Deen Recipe 445 Recipes

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
• In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
• In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

EASY CHICKEN POT PIE - PAULA DEEN RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°. Spray a 2-quart baking pan with non stick spray. Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Add the chicken and vegetables. In a separate bowl, whisk together the biscuit mix and whole milk. Pour biscuit mix over top of casserole. Drizzle melted butter over the top. Bake for 35 minutes, until golden brown on top.

HOMESTYLE CHICKEN POT PIE

Steps:

• 1. In a large bowl, whisk together flour, salt, and baking powder. Cube shortening. Using a pastry blender, cut in butter and shortening until mixture is crumbly. Stir in ice water 1 tablespoon at a time with a fork just until dry ingredients are moistened.
• 2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for 30 minutes.
• 3. Preheat oven to 375°. Spray a 10-inch deep-dish pie plate with cooking spray.
• 1. In a large skillet, melt butter over medium heat. Add potatoes, beans, corn, carrot, onion, and celery; cook, stirring occasionally, until vegetables begin to soften, about 7 minutes.
• 2. In a small bowl, stir together broth and half-and-half; whisk in flour until mixture is smooth. Stir half-and-half mixture, parsley, 1¼ teaspoons salt, pepper, and thyme into vegetables, and bring to a boil over medium-high heat. Cook, stirring frequently, until sauce is thickened, 3 to 5 minutes. Remove from heat, and stir in chicken. Pour mixture into prepared pan.
• 3. On a lightly floured surface, roll dough to a 12-inch circle; place on top of chicken mixture. Fold edges of dough under, and crimp as desired. Cut 6 slits in top of dough to release steam. Brush beaten egg onto dough, and sprinkle with remaining ¼ teaspoon salt. Place pot pie on a rimmed baking sheet.
• 4. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Let stand for 10 minutes before serving.

CHICKEN POTPIE

Steps:

• 1. Preheat the oven to 375°. Lightly spray a 9-inch pie plate with cooking spray.
• 2. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions and carrots and cook until softened, about 5 minutes. Add the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk. Simmer until slightly thickened, about 5 minutes. Whisk in the Cheddar until melted, then stir in the chicken, peas and celery salt. Scrape the filling into the prepared pie plate.
• 3. To make the pastry: In a small bowl, whisk together the flour and salt. Mix in the oil with a fork. Knead in enough water until the crust just holds together. On a lightly floured surface, roll out the dough to a 10-inch circle. Drape the crust over the filling in the pie plate and tuck in the sides. Cut two vents in the top of the crust and bake for about 30 minutes, or until the crust is golden and the filling is bubbling.
• Easy Does It: The secret to a flaky, tender crust is not overworking the dough. Be sure you knead the dough only until the crust just holds together. If you're gonna go to the trouble of making it from scratch, you want to make sure it delivers the goods!