Chicken Pot Pie Recipies Recepies

Chicken Pot Pie with Herb Crust

• 2 cups cubed, cooked chicken
• 1 (10 ounce) package frozen mixed vegetables or
• 2 cups or more fresh vegetables
• 2 cans condensed cream of chicken soup
• 2 cups chicken broth
• 2 cups buttermilk baking mix
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dried sage leaves
• 1 1/2 cups milk

Easy Chicken Pot Pie

• 1 refrigerated pie crust (or make your own)
• 3 tablespoons all purpose flour
• 1/4 teaspoon garlic powder
• 1 pound skinless boneless chicken breast, cut into 1-inch pieces
• 3 tablespoons butter
• 2 2/3 cups chicken broth
• 3 cups frozen mixed vegetables
• 1 teaspoon dried rubbed sage
• Salt and freshly ground black pepper to taste

1. Preheat oven to 425*F (220*C).
2. Combine flour and garlic powder in medium bowl.
3. Season chicken with salt and pepper. Add chicken to flour; toss to coat.
4. Melt butter in large skillet oven medium-high heat. Add the chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes.
5. Stir in broth, vegetables and sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes.
6. Season with salt and pepper. Transfer chicken mixture to deep dish 10-inch pie plate or round casserole.
7. op with pie crust; seal and crimp edge and make slits to vent. Bake in oven until crust is golden, about 15 minutes. Serves 4 to 6.