CHICKEN & BROCCOLI POTATO-TOPPED PIE
Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
Nutrition Facts : Calories 428 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
POTATO-TOPPED CHEESY BROCCOLI-CHICKEN CASSEROLE
Classic favorites combine to create an easy-to-make casserole that resembles a Shepherd's Pie. Your family will love this broccoli, cheese and chicken combo topped with mashed potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
- In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
- In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
- Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN AND BROCCOLI POTATO SKILLET
This easy one-pot meal combines chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 1/2 g
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
PUFF PASTRY CHICKEN 'N BROCCOLI POT PIE
A wonderful main meal that is simple to toss together. A puff pastry pie filled with chicken, broccoli, red pepper, onion, dill, slivered almonds and a few more ingredients with mayo holding it all together. Have recipe cards ready for your guests, because they will want the recipe!
Provided by Sandie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
- Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
- Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
- Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
- Bake in the preheated oven until golden brown on top, about 30 minutes.
Nutrition Facts : Calories 611.1 calories, Carbohydrate 21.2 g, Cholesterol 96.4 mg, Fat 46.8 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 12.9 g, Sodium 411.4 mg, Sugar 1.2 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
CHICKEN AND BROCCOLI PIE
A lovely warming pie. The stock in the sauce makes it very tasty. I normally serve this with sliced french beans on the side. Always goes down well.
Provided by Ferng
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender and mash- add butter/milk/salt pepper to taste.
- Poach the chicken in 1.5 pints of water for about 15 minutes Remove from the poaching liquid- this stock must be kept for the sauce. Cut the chicken into bite sized chunks and distribute around the bottom of a large oven dish.
- Steam the broccoli until tender, break into small florets and drain. Pour cold water over it to keep it green. Place in the oven dish with the chicken.
- Now for the sauce- melt the butter and cook with the flour for about 1 minute then add the poaching liquid and stir until the sauce thickens. At this point add the cream and season to your taste with salt and pepper.
- Pour the sauce over the chicken and broccoli and top with the mashed potato. Sprinkle the grated cheese on top.
- Put in a pre-heated oven, about 180C for 20-25 mintes and hey presto!
Nutrition Facts : Calories 405.7, Fat 14.5, SaturatedFat 8.9, Cholesterol 38.9, Sodium 217.3, Carbohydrate 60.4, Fiber 8.3, Sugar 3.5, Protein 11.6
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
CHICKEN POT PIE
Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom.
Provided by Amy Duchesne
Categories Savory Pies
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Take a casserole dish and line the bottom and sides with pie dough.
- Save dough for the top.
- Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
- You want at least 3 cans for a 11x9 dish.
- Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
- Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
- Make 4 incisions at the top of the pie so it can breathe.
- Cook at 375 for 1 hour or until crust is a nice golden brown.
- Enjoy!
Nutrition Facts : Calories 475.9, Fat 28.3, SaturatedFat 7.5, Cholesterol 108.8, Sodium 1893.9, Carbohydrate 17.6, Protein 35.7
EASY CHICKEN POT PIE WITH POTATO TOP
I wanted a shepherd's pie only I don't eat beef, so I threw this together instead, and it turned out so good.
Provided by Indigosmom
Categories Savory Pies
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
- Mix together chicken, soup, milk, and vegetables.
- Pour chicken mixture into casserole.
- Mash potatoes with butter and milk, salt and pepper to taste.
- Spoon mashed potato topping onto pie, and gently smooth it over evenly.
- Bake in a preheated oven for 45-60 minutes.
Nutrition Facts : Calories 463.5, Fat 23.1, SaturatedFat 8.6, Cholesterol 75.2, Sodium 815.7, Carbohydrate 38.3, Fiber 3.9, Sugar 4.9, Protein 25.1
ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI
Using the spice rub from the popular "Roast Sticky Chicken-Rotisserie Style" recipe found on this site, make a complete one-skillet roasted chicken breast dinner in less than an hour.
Provided by JOYOSITY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
- Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
- In the meantime, toss potatoes with the rest of the spice mix.
- Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
- Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
- While the chicken and potatoes are roasting, salt the broccoli florets lightly.
- Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 50.2 g, Cholesterol 96.7 mg, Fat 14.6 g, Fiber 9.9 g, Protein 39.6 g, SaturatedFat 6 g, Sodium 1196.3 mg, Sugar 6.2 g
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