Italian Chicken Pie Recipes

CHEESY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°. Grease bottom and side of pie plate, 9x1 1/4 inches, with shortening. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil, garlic powder and 1/2 cup of the tomato sauce; spoon into pie late.
• Stir Bisquick, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake uncovered 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with remaining tomato sauce, heated if desired.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

EASY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray or grease with shortening.
• Stir chicken, bell pepper and pizza sauce in pie plate; arrange evenly. Sprinkle with cheese. Stir remaining ingredients in small bowl with fork or wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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 IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400ºF. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Preheat oven to 400 degrees.
• Grease 9-inch pie plate.
• Sprinkle Parmesan Cheese in pie plate.
• Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
• Bake 35 minutes.
• Sprinkle with remaining mozzarella cheese.
• Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
• Cool 5 minutes.
• To Freeze: Freeze serving size in a rigid container. Label and Freeze.
• To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).

ITALIAN CHICKEN & BUTTERNUT PIE

Steps:

• Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
• Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
• Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.