339 chicken piece recipes

Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Creamy chicken pie with tender chicken, green peas, and cream of celery soup baked under a buttery Pepperidge Farm stuffing crust. Bubbly and golden in just 35 minutes.

No-fuss chicken pot pie with a self-forming batter crust. Chicken bakes under cream soups with peas and carrots while a simple flour batter rises into a golden lid.

Chicken and leek pie is a traditional Irish supper layered with ham, leeks, mace, and stock under shortcrust pastry. Hot cream poured in through the steam hole at the end sets to a soft jelly when cold.

Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.

This impossible pot pie magically forms its own golden crust as it bakes. Just dump everything in one dish and let the oven do the work. Weeknight comfort in 45 minutes flat.

Classic chicken pot pie with fluffy biscuit topping instead of pastry. Creamy mushroom gravy, tender chicken, and peas and carrots under a golden biscuit crown. Simple comfort food done right.

Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.

Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

This is a great recipe and base for anyone wanting pot pie or a family meal in a hurry.

Creamy chicken pot pie with a buttery flaky pastry topping over chunks of chicken, carrots, celery, and onion in a half-and-half cream sauce. Single-crust comfort that bakes up bubbly and golden.

Light chicken asparagus quiche built on a crisp phyllo crust instead of buttery pastry, with a lean filling of egg whites, ricotta and Swiss folded with tender chicken and asparagus. A protein-packed, lightened brunch.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.