Best 6 Birds Eye Chicken Pot Pie Recipes

EASY 4-INGREDIENT CHICKEN POT PIES

Steps:

• NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
• PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
• PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
• QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
• FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
• UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
• ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
• PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
• BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
• SERVE and enjoy.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

CHICKEN POT PIE IX

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

EASY POT PIE WITH BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
• Bake in the preheated oven until biscuits are browned, about 30 minutes.

EASY BIRD'S EYE CHICKEN POT PIE

Steps:

• In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
• Pour into a buttered 9 x 13-inch pan.
• Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
• Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

BIRD IN A PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
• To prepare the filling:
• In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
• To assemble pies:
• Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.