How To make Cheddar Chicken Pot Pie
Crust:
1 c low-fat baking mix
1/4 c water
Filling:
1 1/2 c chicken broth
2 c potatoes peeled and cubed
1 c carrots :
sliced
1/2 c celery sliced
1/2 c onions :
chopped
1/2 c bell peppers -- chopped
1/4 c unbleached flour
1 1/2 c skim milk
2 c fat-free cheddar cheese grated
4 c chicken, skinless light meat :
cooked and cubed
1/4 tsp poultry seasoning
Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown.
How To make Cheddar Chicken Pot Pie's Videos
Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
Incredible cheddar broccoli chicken pot pie with an easy, homemade crust that will literally blow ya mind! This delicious broccoli cheese chicken pot pie recipe has a lightened up cheese sauce and is packed with protein & veggies for a comforting dinner the whole family will love. RECIPE:
CHEESY CHICKEN POT PIE LASAGNA!!
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Prheat oven to 375
Here's what you'll need:
2 large chicken breast
1 box oven ready lasagna pasta
1 box pie crust
To make the sauce:
5 cups half n half ( you will need two 32 oz half n half )
1 cup chicken stock
1/2 stick butter
5 tbs flour
1/2 cup onion
1 bag frozen peas n carrots
4 cups cheese of choice
plus 3 cups mozzarella cheese
Seasoning to taste:
chicken bouillon
salt
garlic powder
black pepper
This is an easy one-dish, no mess comfort food. Chicken and biscuits make a great casserole.
Professional Baker Teaches You How To Make CHICKEN POT PIE!
Chicken Pot Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8 servings
Prep Time: 50 minutes
Cook Time: 60-75 minutes
Ingredients
Filling
3 Tbsp (45 g) butter
½ lb (225 g) cremini mushrooms, sliced
1 medium onion, diced
1 large carrot, peeled & diced
¼ cup (35 g) all-purpose flour
2 ½ cups (625 mL) chicken stock
2 tsp (10 mL) chopped fresh thyme
2 bay leaves
4 cups (750 g) diced cooked chicken, (white, dark or both)
1 cup (250 mL) fresh or frozen peas
salt & pepper
Crust & Assembly
1 recipe savoury pie dough:
¼ cup (35 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
2 cups (160 g) coarsely grated Cheddar cheese
1 large egg
3 Tbsp milk
Directions
1. Preheat the oven to 375 F (190 C).
2. In a large saucepot, melt the butter over medium-high heat and add the mushrooms, sautéing until almost all the juices cook away, about 6 minutes. Reduce the heat to medium, add the onion and carrot and sauté 5 minutes more. Add the flour and stir constantly for about 2 minutes until the flour just begins to stick at the bottom. Add about ½ cup (125 mL) of the stock and stir (this will thicken quickly, but without lumps). Add another cup (250 mL) of the stock and stir, bringing to a full simmer before adding the remaining 1 cup (250 mL) of stock as well as the thyme and bay leaves. Bring this up to a simmer, reduce the heat to medium-low and cover, simmering until the carrots are tender, about 10 minutes. Remove the bay leaves, add the diced chicken and the peas and heat until warmed through, season to taste and then cool to room temperature or chill to assemble later on.
3. To assemble, roll one of the discs of dough on a lightly floured surface to just under ¼ inch (6 mm) thick and into the shape of the baking dish you wish to use (it should hold about 2L, but can be any shape provided it’s more than 1 ½-inches (45 mm) tall). Dust the bottom of the baking dish with flour and line the dish with the dough, trimming away any excess.
4. Make the Cheddar topping by breaking up the other disc of pie dough into pieces in a bowl and add the additional flour and baking powder. Use a pastry cuter, or your hands, to break it down further and cut in the Cheddar cheese. Whisk the egg and milk together and add this to the cheese crumble, stirring until blended (it will look lumpy).
5. Spoon the cooled (or chilled) chicken filling into the lined baking dish and spoon the Cheddar crust onto top. Bake this for 30 minutes at 375 F (190 C) and then reduce the temperature to 350 F (180 C) and bake for another 30 minutes (adding 15 minutes more if the filling was chilled). Let the pie sit for 15 minutes before scooping to serve.
The chicken pot pie can be made up to 2 days in advance and reheated in a 325 F (160 C) oven.
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How To Make Cheddar Biscuit Chicken Pot Pie • Tasty
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