CREAM CHEESE CHICKEN POT PIE RECIPES
CREAMY CHICKEN POT PIE | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F.
- Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
- Spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie plate on baking sheet.
- Bake 25 to 30 min. or until golden brown.
CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST ...
Chicken and Vegetable Pot Pies with Cream Cheese Crust Recipe
Provided by Elizabeth Watt
Yield Makes 6 Servings
Number Of Ingredients 27
Steps:
- Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
- Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
- Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
- Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
- Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
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Total Time 1 hours 30 minutes
Category Main Dishes
Cuisine Kid Friendly
Calories 505 per serving
Reviews 5
Total Time 1 hours 30 minutes
Category Main Dishes
Cuisine Kid Friendly
Calories 505 per serving
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