Chicken Pot Pie recipes?

Question

What are some really good Chicken Pot Pie recipes? I am trying to make it for my bf so he can take it to work with him tonight. Something that's good and still tastes good when you have to re microwave it. Please and thank you.

Answer 1

The link below is the only pot pie I will make. It microwaves really good too. You will love it!

Answer 2

Chicken Pot Pie

•2 1/2 cups diced cooked chicken

•4 ounces sliced mushrooms, about 1/2 cup

•1 1/2 cups frozen peas and carrots or mixed vegetables

•1/4 cup chopped onions

•1/2 can cream of mushroom or cream of chicken soup

•milk

•Topping

•1 cup biscuit mix

•1/4 cup shortening

•3/4 cup milk

Preparation:

Put chicken, vegetables, salt and pepper in a 2-quart casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

Serves 4.

Dune

Answer 3

Chicken breast baked under foil, cut into cubes, cream of chicken soup, peas, carrots and a bit of salt and Adobo.

Adobo in the crust is great, the only difference between chicken pot pie and apple pie crust is the adobo.

Answer 4

the pie crust will get tough when he micros it unless there is a Pizza Slice reheat button or he does it on power level 3.



good pastry/pie crust, good chicken stew, leave out half the gravy and just use the chick and veggies.

for veggies I like carrots, potatoes, peas, celery and onion.

Answer 5

Individual Chicken Pot Pies http://www.pillsbury.com/recipes/individual-chicken-pot-pies/8f966d2c-fe8c-4948-a788-b30f4354ee71



1/4 cup margarine or butter

1/3 cup all-purpose flour

Dash pepper

1 can (10 1/2 oz) condensed chicken broth

3/4 cup milk

2 cups cubed cooked chicken or turkey

1/3 cup chopped onion

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

1 cup frozen sliced carrots

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

Additional milk, if desired

Sesame seed, if desired



1 Heat oven to 350°F. Grease 8 (10-oz) ramekins, custard cups or large muffin cups.

2 In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly. Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.

3 Bake 17 to 20 minutes or until biscuits are golden brown.



Expert Tips

For a nice flavor twist, add 1 tablespoon chopped fresh thyme or rosemary leaves to the chicken mixture. Then garnish each little pie with a sprig of fresh thyme or rosemary.

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Easy Weeknight Chicken Pot Pie Turnovers

Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ mushroom cooking sauce gives you delicious pot pie – perfect for dinner.

http://www.pillsbury.com/recipes/easy-weeknight-chicken-pot-pie-turnovers/866ec8f3-175c-4506-a076-935c76cef798