Best 4 Quick Chicken Pie Recipes

QUICK CHICKEN PIE

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

QUICK CHICKEN POT PIE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
• Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
• Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
• Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
• Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
• Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

QUICK CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Cook frozen vegetables as directed on bag.
• In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
• In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
• Bake 23 to 28 minutes or until golden brown.

QUICK AND EASY CHICKEN POT PIE

Steps:

• 1. Brown chicken in a non stick skillet, season with salt, pepper, minced onion, and garlic powder. Cook all the way thru.
• 2. Add veggies and cook about 2 minutes or until heated thru.
• 3. Stir in cooking creme. Making sure all chicken and veggies are coated.
• 4. Spoon into bottom crust or baking dish. Add top crust and pinch edges to seal. slit top to vent. Repeat for second pie.
• 5. Place pies on baking sheet. bake in preheated 400 degree oven for 25 to 30 minutes.
• 6. Now here's the secret to making that crust taste homemade instead of store bought. During last ten minutes of baking remove from oven and baste crust all the way to edges with melted butter and sprinkle with minced onion. Return to oven for final ten minutes. Remove and let cool before cutting. (I love onion, but if you are not partial to it you can coat the crust with garlic or parmesian cheese)