CHICKEN POT PIE IV
Quick and easy chicken pot pie dish with cheese and broccoli.
Provided by Stephanie Collins
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
- In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 36.8 g, Cholesterol 81 mg, Fat 35.3 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.6 g, Sodium 1035.5 mg, Sugar 3.1 g
EASY CHICKEN & BROCCOLI POT PIE
My sister doesn't like a traditional potpie so I came up with this recipe for her. Note: I use the canned chicken in this recipe but I couldn't get the ingredients finder to recognize it.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
- Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
- Bake 30-35 minutes or until the top turns golden and filling is completely heated through.
Nutrition Facts : Calories 299.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 52.5, Sodium 939.5, Carbohydrate 29.5, Fiber 2.6, Sugar 4.2, Protein 23.5
MINI CHICKEN AND BROCCOLI POT PIES
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
- For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
- For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
- Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.
BROCCOLI CHICKEN POT PIE
Enjoy my "grown-up" version of the ultimate in comfort food. This Broccoli Chicken Pot Pie recipe is super easy to prepare, and so incredibly delicious!
Provided by Charlotte Fashion Plate
Time 45m
Number Of Ingredients 19
Steps:
- Heat oven to 375°.
- Thaw the puff pastry according to package directions.
- Heat oil in a pot.
- Add the shallots, potatoes and celery stalk.
- Season with kosher salt and black pepper.
- Add the broccoli and allow the mixture to cook for about five minutes on medium heat. Do NOT brown the shallots.
- Add in the butter.
- Once the butter is melted, sprinkle in the flour.
- Cook for a minute or two to cook off the raw flour taste.
- Add the chicken stock.
- Turn up the heat to almost a boil.
- Scrape up the bits from the bottom.
- Add in the bay leaves.
- Reduce heat and simmer for ten minutes. (If the mixture seems too thick, add a touch more stock).
- Pour in the heavy whipping cream. Heat through.
- Remove the bay leaves and celery stalk.
- Slowly incorporate the cheese.
- Add in the shredded chicken.
- Taste for salt.
- Butter the inside of the ramekins.
- Ladle in the broccoli chicken mixture.
- Brush the sides with the egg.
- Top with a sheet of puff pastry large enough to cover the top. Be sure to pull tight across the top so that the pastry does not sink into the mixture. (see notes in post).
- Brush the puff pastry with more egg wash.
- Cut a slit in the top of the pastry to vent.
- Bake for 20 to 25 minutes, or until the puff pastry is fluffy and golden brown.
- Garnish with fresh chopped parsley.
- ENJOY!
Nutrition Facts : ServingSize 1 serving, Calories 839, Sugar 4.8 g, Sodium 918.8 mg, Fat 54.1 g, SaturatedFat 17.3 g, TransFat 0.2 g, Carbohydrate 46.4 g, Fiber 2.6 g, Protein 41.1 g, Cholesterol 136.3 mg
CHICKEN - BROCCOLI DIVAN POT PIE
Make and share this Chicken - Broccoli Divan Pot Pie recipe from Food.com.
Provided by lilkittykt
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
- Spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, Add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, Add soup; mix well, Add broccoli; stir gently to mix, bring to a boil, stirring occasionally. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
- Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
- Bake at 425°F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 13.1, Cholesterol 70.3, Sodium 1071.4, Carbohydrate 44.8, Fiber 2.8, Sugar 4.9, Protein 28.6
CHICKEN & BROCCOLI POT PIE
Help satisfy your family's appetites when you make our Chicken-Broccoli Pot Pie. Perfect for cooler weather, one slice of this creamy, cheesy Chicken-Broccoli Pot Pie will deliver all the warmth and heartiness you like.
Provided by My Food and Family
Categories Home
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Boil chicken until fully cooked. Steam broccoli until tender. Mix together all the ingredients except pie crust, egg whites/butter, and 1/2 cup of the shredded cheese in a bowl.
- Spray pie pan with non-stick cooking spray if your pan is not non-stick. Lay 1st pie crust in pie pan. Pour mixture into pie crust. Sprinkle 1/2 cup of shredded cheese on top of mixture. Lay 2nd pie crust on top of mixture and seal sides. Poke a few holes into top crust. Brush crust with egg whites or butter (optional).
- Bake for 45 minutes to 1 hour until crust is golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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BLOW YA MIND CHEDDAR BROCCOLI CHICKEN POT PIE
From ambitiouskitchen.com
4.9/5 (39)Total Time 1 hr 30 minsCategory Dinner, Nut FreeCalories 480 per serving
- Make the dough in the food processor: add the flour and salt to the bowl of the food processor with the regular blade attached, then add the diced cold butter. Pulse just a few times to lightly mix the ingredients until there are pea-sized balls. Add the egg yolk and 1-3 tablespoons milk and process again until the dough is crumbly and somewhat wet. Do not let it turn into a big dough ball or you will have overmixed the dough. Pour into a well-floured surface and gather into a disk, wrap in plastic and place in the fridge for at least 1 hour until you are ready to roll out. Dough can also be made ahead of time and placed in the fridge or 1 week or frozen for up to 3 months.
- Cook the chicken: add oil to a large pot and place over medium high heat. Once oil is hot add in chicken, season with salt and pepper and cook until chicken is no longer pink, about 6-8 minutes, then transfer to a bowl or large plate and set aside.
- Next make your cheese sauce: in the same large pot, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a slight boil, then reduce heat to low and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
- Next, add in 8 ounces (or about 2 cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Add in the broccoli, carrot and cooked chicken cubes; stir well to completely coat the veggies and chicken with the cheese sauce. Set aside.
BROCCOLI CHEDDAR CHICKEN POT PIE | 12 TOMATOES
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4.3/5 (136)Total Time 45 minsServings 6
- Preheat oven to 350°F and grease a 9-inch pie dish with butter or nonstick spray. Line with one of the pie crusts. Set aside.
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until starting to soften, 2 minutes. Add the garlic and cook 1 minute more.
- Stir in the flour and let cook 1 minute. Gradually stir in milk, followed by the cream cheese. Cook, stirring frequently, until cream cheese melts and mixture thickens. Season with ground mustard, salt and pepper.
- Turn off heat and stir in 1 1/2 cups of the cheddar cheese until melted. Stir in broccoli and chicken.
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