Best 6 Breadstick Topped Chicken Pie Recipes

CROWD-PLEASING CHICKEN POT PIE

Steps:

• Preheat oven to 350°F. Spray the bottom of a 13x9-inch baking dish with nonstick cooking spray.
• Place the chicken, potatoes, and carrots into a Dutch oven pan. Then pour the broth over the top.
• Place the pan over medium high heat and bring the broth to a gentle boil. Reduce the heat to medium, cover the pan, and simmer 18 minutes.
• Add the asparagus and continue simmering for 2 minutes.
• Remove the potatoes, carrots, and asparagus with a slotted spoon and drain well. Remove the chicken to a cutting board to cool slightly. Set aside 2 cups of the broth and throw away the remaining broth.
• When the chicken has cooled, tear it into large shreds and place the shreds back in the pan. Return the vegetables to the pan and cover the pan.
• Melt 6 tablespoons of the butter in a saucepan over medium heat.
• Stir the onion into the butter and cook for 2 minutes.
• Whisk the flour and seasoning salt in with the onions. Stirring continuously, cook for 1 minute or until the flour bubbles but isn't brown.
• Slow stir in the 2 cups of reserved broth and bring to a boil. Stir and boil for 1 minute.
• Reduce the heat to low and stir in the whipping cream. Cook the sauce, stirring continuously, for 5 minutes or until thick.
• Pour the sauce over the chicken and vegetables, stirring to coat well. Make sure the chicken, veggies, and sauce are spread out evenly in the dish.
• Sprinkle pot pie filling with mushrooms.
• Separate the breadstick dough into 8 strips. Twist 3 of the dough strips and place them lengthwise over the filling.
• Twist the remaining 5 strips of dough and place them crosswise over the top to form a lattice pattern.
• Melt the remaining butter in a small bowl in the microwave. Brush the breadstick dough strips with the melted butter.
• Bake pot pie for 35 minutes or until the mixture is bubbly around the edges. If the dough seems to be browning too quickly, cover the pan with foil to finish baking.

CHICKEN PIE

Steps:

• Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
• Add water to cover the chicken by about 1 inch.
• Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
• Remove from the heat and let stand at room temperature until cool enough to handle.
• Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
• Preheat the oven to 425 degrees.
• Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
• In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
• In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
• Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.

BREADSTICK TOPPED CHICKEN PIE

Steps:

• Preheat oven to 375 degrees.
• Unroll breadstick dough, separate, twist, and set aside.
• Cook vegetables according to package directions until tender; drain well.
• Meanwhile, cut chicken into bite sized pieces and saute over medium heat in a Dutch oven coated with nonstick cooking spray until lightly browned and juices run clear.
• Add cooked vegetables, jarred cheese sauce, and milk.
• Heat to boiling over medium heat, stirring constantly. Be careful or it will stick.
• Pour hot mixture into an ungreased 13x9x2 baking dish.
• Immediately place twisted breadsticks side by side over chicken mixture, gently stretching to fit.
• Sprinkly top of breadsticks with Parmesan cheese and Italian seasonings.
• Bake, uncovered, 20-30 minutes or until top is deep golden brown.
• If you cannot find the Ragu Cheese Creations Sauce (my grocery store does not carry it anymore) you may use Alfredo sauce, or any other jarred cheese sauce or white sauce.

CORNBREAD-TOPPED CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
• Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
• In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
• Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.

BREADED CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Place flour in a shallow bowl. In another shallow bowl, whisk milk and egg. Coat chicken in flour, then dip in egg mixture. Place in bag; seal and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 2-3 minutes on each side or until chicken is no longer pink. Drain on paper towels.

PUFF PASTRY-TOPPED CHICKEN PIE

Steps:

• Heat oven to 400°F. On lightly floured surface, unfold pastry sheets, pressing fold marks flat and sealing any tears. Measure diameter of soup plate or bowl to be used as serving dishes. Using small sharp knife, cut 12 tree shapes from pastry, about 4 to 5 inches tall and wide, to fit in soup plate. Reroll cut dough to 1/4-inch thickness as necessary to cut all trees.
• On ungreased cookie sheets, arrange pastry trees 1/2 inch apart. Brush with egg. Bake about 8 minutes or until puffed and golden brown.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add celery and onions; cook 5 to 7 minutes, stirring occasionally, until crisp-tender but not browned. Stir in flour until no lumps remain. Slowly add broth, half-and-half and wine, stirring constantly. Heat to boiling, stirring constantly; cook 2 to 3 minutes or until slightly thickened.
• Stir in mixed vegetables, chicken, tarragon, salt and pepper; cook 2 to 3 minutes longer or until hot. Remove from heat. Spoon about 1 1/4 cups chicken mixture into each soup plate. Top with pastry tree.