CREAMY CHICKEN AND CORN POT PIE
This is from Real Simple, April 2010. Looks positively perfect for lazy people!! :) The recommended canned corn chowder is Wolfgang Puck Organic, but I'm sure any would work.
Provided by lazy gourmet
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
- Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
- Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
Nutrition Facts : Calories 775.7, Fat 49.8, SaturatedFat 13.4, Cholesterol 129.4, Sodium 460.8, Carbohydrate 41.9, Fiber 3.4, Sugar 2.4, Protein 39.8
CORNBREAD CHICKEN POT PIE
I got this recipe from a Campbell's soup cookbook. It is quick and easy to throw together after a long day at work.
Provided by Rach2
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In 9-inch pie plate mix soup, corn, and chicken.
- In a separate bowl, combine corn muffin mix, milk, and egg.
- Pour over chicken mixture.
- Bake for 30 minutes or until golden.
Nutrition Facts : Calories 532.7, Fat 19.9, SaturatedFat 6, Cholesterol 112.7, Sodium 1311.3, Carbohydrate 60.6, Fiber 5.1, Sugar 14.2, Protein 28.2
CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
4-INGREDIENT CREAMY CHICKEN POT PIE
Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.
Provided by Philly Cooking Creme
Categories Pot Pie
Time 48m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- HEAT oven to 400°F
- COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
- COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- BAKE 25 to 30 minute or until golden brown.
- Substitute: Substitute 2 cups chopped cooked ham for the chicken.
- Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2
CREAMY CHICKEN POT PIE SOUP
I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.
Provided by dmydrlng
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
- Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
- Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
- Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 43.9 g, Cholesterol 67 mg, Fat 13.2 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 7.3 g, Sodium 1404.5 mg, Sugar 8.3 g
HARTSON'S CREAMY CHICKEN POT PIE
Make and share this Hartson's Creamy Chicken Pot Pie recipe from Food.com.
Provided by Bryan Hartson
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Chicken:.
- Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
- Prepare Vegetables:.
- In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
- Prepare Sauce:.
- In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
- Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
- Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
- Combine Ingredients:.
- Preheat oven 425 degrees.
- Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
- Lightly Mix Sauce into vegetables.
- Add vegetables/sauce mix to crescent roll lined pot.
- Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
- Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.
Nutrition Facts : Calories 690.9, Fat 41.1, SaturatedFat 21.8, Cholesterol 167.4, Sodium 698.9, Carbohydrate 54.1, Fiber 5.7, Sugar 6.2, Protein 27.5
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