SLOW COOKER CHICKEN POT PIE STEW
This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.
Provided by GourmetSoy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
- Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g
CHICKEN POT PIE BURGERS
Provided by Trisha Yearwood
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter in a cast-iron skillet over medium heat. Add the celery, carrot, shallot, chicken bouillon, celery seeds and 1/4 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
- Meanwhile, melt the 2 remaining tablespoons butter in a small saucepan over medium heat. Add the flour and garlic powder and cook, whisking, 1 minute. Gradually add 1 cup milk and bring to a simmer, whisking constantly. Continue to simmer, whisking constantly, until thickened, about 2 minutes. Add the peas, 1/2 teaspoon salt and a generous amount of pepper. Take off the heat and keep warm, covered.
- Mix the panko into the cooked vegetables and mix in the remaining 2 tablespoons milk; let stand 5 minutes. Add the ground chicken, 1 teaspoon salt and a few grinds of black pepper. Form into four 3/4-inch-thick patties. Spray the cast-iron skillet and patties with nonstick spray. Heat the skillet over medium-high heat, then place the patties in the skillet sprayed-side down and spray the tops of the patties. Reduce the heat to medium, then cover and cook for 2 minutes. Flip the patties and cook, uncovered, until cooked all the way through and the centers are firm, about 2 more minutes. Serve on buns topped with the pea gravy and with extra gravy on the side.
CHICKEN STEW OR CHICKEN POT PIE FILLING
This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.
Provided by Leanne
Categories Savory Pies
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken and set aside.
- Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
- Add milk until it becomes a thick sauce stirring constantly.
- Add 1 can of cream soup and 1/2 a can of milk.
- Make sure sauce is slightly thick.
- Put in frozen veggies, chicken and seasonings.
- Cook on low heat for about an hour.
Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
CHICKEN POTPIE CASSEROLE
I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour until blended; gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN POT PIE STEW
A delicious but simple one-pot meal. Fresh chicken, cream, sweet peas, carrots, and onions are combined to create a tasty chicken stew. Pour into mugs, and garnish with buttery piecrust and Cheddar cheese. Yum!
Yield 8 (1 serving = 1 cup portion)
Number Of Ingredients 14
Steps:
- Pound chicken to tenderize and cut into small cubes.
- Place chicken and stock into large stockpot and cook on medium-high heat for 30 minutes. Meanwhile, mix oil and flour until well blended.
- Then slowly pour and stir into chicken broth mixture until slightly thickened. Reduce heat to medium low or low for 15 minutes.
- Add carrots, onions, celery, black pepper, Italian seasoning, and bouillon. Cook for an additional 15 minutes.
- Turn off heat, and then add peas and cream. Stir until mixed well. Serve into mugs and top with equal amounts of cheese and piecrust as garnish.
- Set crock-pot on high for 4 hours.
- Add oil and sauté carrots, onions, and celery for about 5 minutes, or until translucent.
- Add flour and stir until paste begins to form, stirring constantly for about 3 minutes.
- Add chicken, stock, black pepper, Italian seasoning, and bouillon. Stir until mixed well.
- Cover and let cook, stirring about once every hour. About half an hour before finished cooking, add cream and peas and stir. Cover and stir periodically for the last 30 minutes of cooking.
- Top with piecrust pieces and cheese to serve.
Nutrition Facts : Calories 388 cal, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 82 mg, Sodium 424 mg, Protein 26 g, Fiber 2 g
INSTANT POT® CHICKEN POT PIE STEW
A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.
Provided by Chris Book
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
- Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
- Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g
CHICKEN POT PIE STEW
Hearty and warm flavors of chicken pot pie without the carbohydrates and fat. Thick and hearty with chicken, vegetables and dairy free!
Provided by Steph Wagner
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper. Heat a large stockpot to medium to medium-high heat. Spray with olive oil and add chicken. Cook a few minutes until mostly cooked through. Remove from pan and cover.
- Spray pot with oil and add onion, celery, carrots, garlic, thyme and oregano. Sauté 2-3 minutes until softened. Return chicken to the pot. Reserve a couple tablespoons of broth and add the rest of the broth and green beans to the pot. Turn heat to medium-low.
- Meanwhile, add beans and reserved broth to a blender. Blend until smooth. Add beans to the stockpot.
- Simmer stew for 20 minutes.
Nutrition Facts : ServingSize 1 cup, Calories 161 kcal, Carbohydrate 15 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 468 mg, Fiber 4 g, Sugar 3 g
CAROL BERGER'S COACH HOUSE STEWED CHICKEN POT PIE
This recipe is from the archives of Pioneer Lodge, a Seniors residence. This is a really good old-fashioned Chicken pot pie like Grandma used to make.
Provided by Pioneer
Categories Savory Pies
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cover chicken in a pot with water and bring to a boil, simmer until the chicken is tender about 1 1/2 hours.
- Remove chicken, remove skin from the chicken and de-bone.
- Save 4 cups broth, remove fat.
- Add carrots & onions to the 4 cups of broth and cook until veggies are tender, apprx 10 minutes, skim fat again.
- Remove veggies, set aside.
- Melt butter in a skillet, add flour then gradually add the 4 cups broth stirring all the while.
- When it bubbles and has thickened, add salt & pepper.
- Pour 1/2 the sauce in a casserole dish.
- Add mushrooms and arrange the chicken, add veggies, parsley and peas.
- Pour in remaining sauce.
- Place crust over top, 1" overlap all round and press the crust against the sides of the casserole; vent the top.
- Bake 400f oven for 45 minutes.
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