3 easy chicken patties

Chicken pie is basically a chicken soup covered in a bread or puff pastry crust. The following meatloaf recipes use canned soup to make preparation easier. The first recipe has a topping made with cookie mix and a filling that reminds me of canned soup. The second is probably the fastest way to make chicken pot pie; it’s even faster if you choose to use rotisserie chicken. The last one is another cake with a cookie topping.

Chicken soup bowl

  • cooking oil
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1/2 cup frozen corn or green beans (optional)
  • a cooked chicken breast, cut into small pieces
  • a 10.5 oz can cream of potato
  • 1 cup milk, divided
  • 1 cup cookie mix, Stater Bros. brand
  • 1/4 cup grated cheddar cheese or grated Parmesan
  • a pinch of garlic powder
  • 1 beaten egg
  • 2 tablespoons margarine, melted

Preheat the oven to 400 degrees Fahrenheit. Sauté the carrots and celery in a little cooking oil until tender. Add the chicken, corn / green beans, cream of potato, and 1/2 cup milk. Mix filling ingredients and pour into 9 “round casserole.

In a separate bowl, combine cookie mix, cheese, garlic powder, egg, and remaining milk (1/2 cup). Mix topping ingredients and pour over filling in saucepan. Drizzle melted margarine on top. Bake for 30 minutes or until the top is golden brown.

Quick Chicken Pie

  • 2 cups frozen mixed vegetables, thawed
  • 1 cup of cooked and cubed chicken
  • one 10.5 oz can of cream of chicken
  • 1/2 cup of chicken broth
  • a store bought pie crust

Preheat the oven to 400 degrees Fahrenheit. Combine frozen mixed vegetables, cooked chicken, canned soup, and chicken broth in 9 “round casserole.

Roll out the cake batter on top of the plate and tuck in the edges of the batter. Cut the vents at the top so steam can escape during cooking. Put the cake in the oven and bake for 20 minutes.

Creamy Chicken Pie with Cookie Topping

  • 6 chicken fillets, cooked and cut into small pieces
  • cooking oil
  • 1 carrot, sliced
  • 1 medium potato, diced and parboiled
  • 1/2 cup frozen peas
  • one 10.5 oz can of cream of chicken
  • 1 1/2 cups of milk
  • 1 1/2 cups cookie mix, such as Jiffy
  • 1/2 stick of butter, melted

Preheat the oven to 350 degrees Fahrenheit. In a little cooking oil, fry the carrot slices until tender. Add the rest of the filling ingredients: chicken, potato, peas, cream of chicken, and 1/2 cup of milk. Pour the filling into a greased casserole.

In a separate bowl, mix cookie mix and 1 cup milk. For this on the filling. Drizzle melted butter on top. Bake 30 to 40 minutes or until top is golden brown.

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