Cheater Pot Pie Food
CHEATER POT PIE
My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.
Provided by Melanie R. Stevens-Adkins
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
- In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
- Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 263 calories, Carbohydrate 27.3 g, Cholesterol 29.8 mg, Fat 12.9 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 989.6 mg, Sugar 4.7 g
CHICKEN POT PIE RECIPE, THE CHEATER'S VERSION
Steps:
- Preheat oven to 400° F.
- Reheat chicken stew in a sauce pot or soup pot over low heat until just simmering and heated through. (You may of course make the stew in preparation for the pot pies, I just happened to have it left over from the day before.)
- Place ramekins on a baking sheet. Ladle stew into ramekins or other oven safe bowls, distributing evenly. Fill to top of bowls or ramekins.
- Whisk egg and milk together, set aside.
- Roll out biscuits (you may need to double them up, depending on the size of your serving dishes). brush rim of bowl or ramekin with egg mixture and lay biscuit dough over containers, pressing gently at the edges to seal the dough in place. cut four small slits in the top of each top to allow steam to escape. (careful, the stew is HOT)
- Brush tops of biscuits with egg mixture. Place sheet pan in oven and bake for approximately 15 minutes or until tops are a deep golden brown.
- Remove from oven and allow to rest approximately 5 minutes before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SOUPER EASY CHICKEN POT PIE
This of my version of the ultimate easy and cheater chicken pot pie. We make this on nights when the family is all going a different direction but we want some comfort food! It comes together really quickly and uses every day ingredients. When I have the time I make my own crust and I sometimes use different vegetables. I have even used frozen stew veggies that I thawed before cooking! Sometimes I used canned chicken! You can make it as easy or complicated as you want!
Provided by QueenJellyBean
Categories Savory Pies
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Line pie plate with 1 crust.
- Mix together the chicken, vegetables and soup. Pour into pie plate.
- Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
- Poke or cut a few lines in the crust to release steam.
- Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.
Nutrition Facts : Calories 313.9, Fat 17.4, SaturatedFat 4.4, Cholesterol 3, Sodium 659.6, Carbohydrate 33.1, Fiber 4.8, Sugar 2.8, Protein 6.4
CHEATER'S CHICKEN POT PIE
A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified.
Provided by Orfe_The_Obstinant
Categories Savory Pies
Time 50m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
- Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
- Measure out veggies, frozen or fresh and mix in with chicken/turkey.
- Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
- When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
- Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
- Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
- Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
- Enjoy! Makes great next day lunch.
Nutrition Facts : Calories 321.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 28.1, Sodium 845, Carbohydrate 50.7, Fiber 5.6, Sugar 2.9, Protein 14.2
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
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- In a large oven-safe skillet, melt half of the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes. Add the frozen mixed vegetables and cook until they are hot, about 1 minute. Add the flour and cook, stirring, for 1 minute. Stir in the chicken broth and milk until everything is well combined. Stir in the chicken and season with salt and pepper to taste. Continue to cook until the mixture begins to simmer and thickens slightly, about 3 minutes. Turn the heat off.
- Arrange the biscuit dough on top of the chicken filling. Transfer the skillet into the oven and bake until the biscuits are golden, about 10 to 12 minutes.
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- In a medium bowl, whisk together the flour and salt. Add the oil and water at once to the flour and gently stir with a fork until it just comes together in a ball. Do not over stir. Split the dough in half
- Peel off the top layer of paper and place face down in the pie dish. Peel off the second layer of paper. Trim edges and crimp. Repeat the with other half of the dough. Fill pie with your favorite filling and bake as directed in your recipe.
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- Place the potatoes and the carrots in a pot and cover with water. Bring to a boil, reduce the heat and cook until the vegetables are just tender, 8-10 minutes. Drain.
- In a large skillet, heat the olive oil. Add the mushrooms and cook until they start to soften, then add the onions. Cook until the mushrooms and onions are both softened, then remove to a bowl.
- In the same skillet, melt the butter. Whisk in the flour and cook for a minute. Stir in the salt, thyme and pepper. Slowly whisk in the chicken broth and the milk. Bring the mixture to a boil then stir until thickened.
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- In a large nonstick skillet, heat oil over medium heat and add onion, cooking until the onion begins to soften (about 2 minutes), stirring occasionally.
- Whisk flour into milk. Slowly add milk mixture and broth to pan, whisking continuously as you do so (to avoid lumps), until the mixture is smoothly combined. Increase heat to bring mixture to a boil. Once boiling, cook until slightly thickened to a gravy-like consistency (about 4-5 minutes), stirring occasionally. (You can cook it until it's slightly thicker, or slightly thinner, depending on how thick you personally want it.)
- Reduce heat to medium. Add turkey, mixed vegetables, thyme, and salt. Stir to combine. Cook until vegetables are hot, about 5 minutes.
- Meanwhile, toast 4 slices of bread. Remove pot pie mixture from heat and serve immediately over toast, garnishing with a little fresh parsley (if desired for a pretty presentation).
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- Melt butter in a large skillet over medium-high heat. Add onion and cook until soft, 3-4 minutes. Whisk in flour and cook 1 minute more.
- Gradually stir in broth and let bubble until thickened. Add cream, veggies, and chicken, and thyme, and season with salt and pepper. Pour mixture into a 9x13-inch baking dish.
- Cut biscuits into fourths and arrange over the top of casserole. Bake until bubbly and golden brown, 25-30 minutes. Let sit 5 minutes before serving. Enjoy!
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- Combine the cream of chicken and cream of celery soup in a small pan and heat on low. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)
- Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)
CHEATER CHICKEN POT PIE - RECIPES
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- In a large oven-safe skillet, melt the butter over medium-high heat. Add the onion and cook until it becomes soft and translucent, three minutes. Add the mixed vegetables and cook for an additional two to three minutes. Add the flour and cook, stirring constantly, for another minute. Add the chicken broth, milk, and chicken. Cook, stirring, until the mixture comes to a simmer.
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BIG DADDY’S CHEATER’S CHICKEN POT PIE - THE DR. OZ SHOW
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CHEATER POT PIE
My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.
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CHEATER RECIPES
My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk. Provided by Melanie R. Stevens-Adkins. Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes. Time 45m. Yield 8. Number Of Ingredients 7. Ingredients; 3 tablespoons butter, …
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My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk. Provided by Melanie R. Stevens-Adkins. Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes. Time 45m. Yield 8. Number Of Ingredients 7
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My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk. 1 Servings - 30 min - allrecipes.com. Servings: 1 | Calories: 2505 | Total Fat: 133g | Chol: 223mg | More. Nutritional facts are per serving and accuracy is not certain. Total Fat 133g . 205 %. Sat Fat 44g. 220 %. Total Carb …
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preheat oven to 425 degrees f (220 degrees c). lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter. in a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. fold in soup; mix well. pour in milk and mix until smooth; mixture should not be runny. add salt and pepper to taste. bring to a …
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My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk. Rated 4.4 from 237 votes Prep Time. 15M. Total Time . 45M. Servings. 8 servings. What You Need. 3 tablespoons butter, melted. 1 (16 ounce) package frozen mixed vegetables. 1 (5 ounce) can chicken chunks, drained. 2 (10.75 …
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