How To make Cheddary Chicken Potpie
1 cn condensed cream of chicken
-soup; undiluted 1 c milk; divided
1/2 c chopped onion
1 pk (3 oz) cream cheese;
-softened 1/4 c shredded carrots
1/4 c grated parmesan cheese
1/2 ts salt
3 c cubed cooked chicken
1 pk (10 oz) frozen vegetables
-(any type; cooked,drained 1 egg
1 tb vegetable oil
1 c buttermilk complete pancake
-mix 1 c (4 oz) shredded sharp
-cheddar chees 1/4 c sliced almonds
In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-qt. baking dish. In a medium bowl, combin e the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds. Bake, uncovered, at 375F for 20-25 minutes or until golden brown.
YIELD: 6 servings
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Quick And Easy Chicken Pot Pie With Cream Of Chicken Soup
Quick and easy chicken pot pie with cream of chicken soup, a recipe for the busy family, put all together and bake.
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Ingredients:
1 can cream of chicken soup
1 bag or can mixed vegetables
chicken pieces
salt and pepper to taste or what seasons you want to use,
1 deep dish pie shell
1can crescent rolls
1/2 cup chicken broth
butter
mix all ingredients and pour in pie shell, preheat oven 350, put rolls on top or use another pie shell brush butter on top, cover with foil bake 20 minutes take foil off and bake another 20 minutes or until top is browning.
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Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
Cheddar Bay BISCUIT & CHICKEN CASSEROLE, Easy Dinner Idea
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The Ultimate Homemade Chicken Pot Pie
Chicken pot pie that will make you cry... Because it's so good, and also really easy to make.
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