CHICKEN PIE RECIPES EASY RECIPES

CHICKEN PIE RECIPES - BBC GOOD FOOD

Chicken pie recipes - BBC Good Food image

Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Impossibly Easy Chicken Pot Pie Recipe - BettyCrocker.com image

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 250 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 12 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 5 g, TransFatContent 0 g

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CHICKEN PIE RECIPES - BBC GOOD FOOD

Chicken pie is proper comfort food for a family dinner. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version.
From bbcgoodfood.com

See details

IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
From bettycrocker.com
Reviews 4.5
Total Time 35 minutes
Calories 250 per serving

Bake 30 minutes or until golden brown.

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CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES

From jamieoliver.com
Total Time 30 minutes
Calories 683 calories per serving

1. Preheat the oven to 220°C/425°F/gas 7.
2. Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
3. Peel and roughly chop the onions, adding them to the larger pan as you go.
4. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
5. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
6. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
7. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
8. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
9. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

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EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM

Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 610 per serving

Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

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PROPER CHICKEN PIE | JAMIE OLIVER RECIPES

This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving

1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
6. Finely slice the mushrooms and set aside.
7. Transfer the chicken to a plate and shred the meat (discard the carcass).
8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
10. Preheat the oven to 190°C/375°F/gas 5.
11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

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