Best 2 Chicken And Vegetable Pot Pies With Cream Cheese Crust Recipes
Indulge in a culinary journey with our delectable Chicken and Vegetable Pot Pies, a harmonious blend of savory flavors encased in a creamy, golden crust. These individual pot pies are a feast for the senses, featuring tender chicken, a medley of crisp vegetables, and a rich, velvety filling that will warm your soul. Each bite reveals a symphony of textures and flavors, from the flaky, buttery crust to the tender-crisp vegetables and succulent chicken. With three variations to choose from, including a classic pot pie, a creamy spinach and artichoke filling, and a zesty Mexican-inspired filling, you'll have a pot pie for every palate. Dive into the comforting embrace of these culinary creations and let your taste buds dance with delight.
Here are our top 2 tried and tested recipes!
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
TERRY'S FAVORITE EASY CHICKEN PIE
This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.
Provided by Sunflower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
- Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
- Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 30.6 g, Cholesterol 104.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 11.8 g, Sodium 785.7 mg, Sugar 2.1 g
Tips:
- Prepare Crust in Advance: For the best flaky crust, make it ahead of time and chill it for at least 30 minutes, or up to overnight.
- Don't Overmix the Dough: Overmixing can result in a tough crust. Mix the dough just until it comes together.
- Use Cold Butter: Cold butter is easier to work with and results in a more flaky crust.
- Chill the Pie Before Baking: Chilling the pie before baking helps to prevent the crust from shrinking.
- Bake the Pie Until Golden Brown: The pie is done baking when the crust is golden brown and the filling is bubbling.
- Let the Pie Cool Before Serving: Allow the pie to cool for at least 15 minutes before serving to allow the filling to set.
Conclusion:
Whether you're a seasoned baker or a beginner, these chicken and vegetable pot pies with cream cheese crust are sure to be a hit. With their creamy filling, flaky crust, and hearty vegetables, these pies are a delicious and satisfying meal that can be enjoyed by people of all ages. So next time you're looking for a comforting and flavorful dish, give these pot pies a try. You won't be disappointed!
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