CHEESY CHICKEN POT PIE RECIPES

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CHEESY CHICKEN POT PIE RECIPE | ALLRECIPES



Cheesy Chicken Pot Pie Recipe | Allrecipes image

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Provided by Chris

Categories     Chicken Breasts

Yield 1 9-inch pie

Number Of Ingredients 9

1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  • Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  • Preheat oven to 325 degrees F (175 degrees C).
  • Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Nutrition Facts : Calories 369.9 calories, CarbohydrateContent 25.8 g, CholesterolContent 38.7 mg, FatContent 22.9 g, FiberContent 2.6 g, ProteinContent 14.7 g, SaturatedFatContent 8.5 g, SodiumContent 579 mg, SugarContent 1.1 g

PRETZEL-TOPPED CHEESY CHICKEN POT PIE RECIPE - PILLSB…



Pretzel-Topped Cheesy Chicken Pot Pie Recipe - Pillsb… image

This classic comfort food gets a twist--literally! Soft pretzels top this cheesy pot pie that’s filled with all of your favorite chicken pot pie ingredients. The best part (besides the whole cheesy-pretzel thing) is that you only need one pot to make it!

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 cup chopped carrots
1/2 cup chopped onion
3 tablespoons all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup chopped red bell pepper
1/4 teaspoon ground red pepper (cayenne)
3 cups chopped cooked chicken
2 cups shredded Cheddar cheese (8 oz)
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup water
1 1/2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
  • Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
  • Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
  • Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
  • In small microwavable bowl, microwave 1/4 cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
  • Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.

Nutrition Facts : Calories 510 , CarbohydrateContent 40 g, CholesterolContent 110 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1470 mg, SugarContent 7 g, TransFatContent 1/2 g

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