Creamy Chicken Pot Pie Pies Pot Pies Easy Yummy Food

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EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

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

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

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

DELICIOUS CHICKEN POT PIE



Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories     Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

*-- CREAMY CHICKEN POT PIE * PIES - POT PIES- EASY - YUMMY--*



*-- Creamy Chicken Pot Pie * Pies - Pot Pies- Easy - Yummy--* image

YEAH!! -- MY FIRST POST -- :O) This recipe was originally from Williams Sonoma... it now has my finishing touches... We can't get enough of this!! Good for leftover veggies and meat. P.s. Since the little one doesn't like some veggies, I mince them so we don't lose the flavor :O)

Provided by MissTiff16

Categories     Savory Pies

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 18

8 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup fresh peas (or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt & fresh black pepper, to taste
cornstarch, to thicken, if necessary

Steps:

  • Preheat an oven to 400ºF.
  • In a large saucepan over medium heat, melt the butter.
  • Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
  • Slowly add the broth, whisking until smooth, and bring to a boil.
  • Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
  • Sea salt and pepper (to taste).
  • Simmer, covered until the potatoes are tender, 10-15 minutes.
  • Thicken with cornstarch if necessary.
  • Remove bay leaf and discard.
  • Remove from heat and let cool for 5 minutes.
  • Add heavy cream.
  • Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
  • Brush the puff pastry squares with the egg mixture.
  • Brush the rims of the bowls with water.
  • Place 1 pastry square on top of each bowl, pressing lightly on the edges.
  • Bake until the pastry is puffed and golden brown, about 15-20 minutes.
  • Remove from oven.
  • Let rest for 5-10 minutes before serving. Serves 4.

Nutrition Facts : Calories 915.8, Fat 63.9, SaturatedFat 29.1, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 56.4, Fiber 4.3, Sugar 4, Protein 29.4

CREAMY CHICKEN POTPIE



Creamy Chicken Potpie image

My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage-it brings a totally different flavor to the dish. -Lysa Davis, Pine Bluff, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 pies (6 servings each).

Number Of Ingredients 12

2 cans (9-3/4 ounces each) chunk white chicken, drained
1 can (15-1/4 ounces) lima beans, drained
1 can (15 ounces) sliced carrots, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (15 ounces each) refrigerated pie pastry
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 459 calories, Fat 23g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1173mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)



Easy Chicken Pot Pie (Without All the Cream) image

This delicious comfort food made easy and somewhat healthy (if it weren't for the pastry shells) can be prepared ahead of time and even frozen! Simply freeze portions of the filling in little Tupperware containers and keep a package of the pastry shells on hand. You can also use leftover turkey or chicken for this recipie.

Provided by SuzanneThePainter

Categories     Savory Pies

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup white pearl onion (chopped, buy them frozen, it's so much easier)
1/2 cup baby carrots (sliced into pieces)
2 celery ribs (chopped into slices)
1/2 teaspoon black pepper, coarsely ground (or more to taste)
2 -3 chicken breasts (poached in salt water ripped or cubed)
2 1/2 tablespoons all-purpose flour
2 tablespoons margarine
1 -2 cup chicken broth (organic is preferred)
1/4 teaspoon salt (this may vary depending on how salty your broth is, taste before you add any)
1/4 cup chopped fresh parsley (curly is great, but flat leaf will work too)
4 pepperidge farms puff pastry shells

Steps:

  • Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
  • Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
  • In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
  • Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
  • Add the veggies and chicken to the sauce.
  • To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

Nutrition Facts : Calories 480.1, Fat 30.8, SaturatedFat 7.8, Cholesterol 46.4, Sodium 592.7, Carbohydrate 29.3, Fiber 2.1, Sugar 2.5, Protein 20.9

EASY & DELICIOUS CHICKEN POT PIE



Easy & Delicious Chicken Pot Pie image

This recipe will serve 2 normal adults with plenty of left-overs, or will serve a family of 2 adults and 2 young children. For larger families or adults with very hearty appetites you can double this recipe, just use a larger dish! From Epinions.

Provided by Barenakedchef

Categories     Savory Pies

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

1 can veg-all mixed vegetables, drained
1 can cream of chicken soup
1 can chunked chicken
1 cup Bisquick
1 cup milk
1 egg (optional)

Steps:

  • Directly in your Corning Ware 1 ½-quart FRENCH WHITE Round Dish, mix the can of Cream of Chicken Soup (or any cream soup you like, but Cream of Chicken gives the best chickeny flavor to this Chicken Pot Pie), the can of Chicken with any juices, and the drained can of Veg-All.
  • Mix well but don't worry if there are little chunks of condensed soup, it will smooth out as it cooks.
  • In a separate bowl, mix the Bisquick, Milk, and egg (though this recipe works just fine without the egg, the crust is just a bit thinner and crisper instead of being as puffy).
  • Pour crust mixture over chicken and veggie mixture.
  • Don't worry if it sort of mixes in a little-- the crust will'rise' to the top as the pie cooks.
  • Bake in a preheated 400 degree oven till the crust is golden brown.
  • About 30 minutes.
  • Allow to cool 10 minutes before serving.

Nutrition Facts : Calories 566, Fat 23, SaturatedFat 7.7, Cholesterol 30.5, Sodium 2114.5, Carbohydrate 72.6, Fiber 7.1, Sugar 12.6, Protein 17.5

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

Chicken pot pies don't get much easier than this five-ingredient wonder. We used refrigerated crescent roll dough for the crust-just for extra convenience!

Provided by My Food and Family

Categories     Home

Time 48m

Yield 8 servings

Number Of Ingredients 5

2 lb. boneless skinless chicken breasts, cut into bite-size pieces
5 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
2 tubs (8 oz. each) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup milk
1 can (8 oz.) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375°F.
  • Cook and stir chicken in 2 batches, in large nonstick skillet on medium heat 5 to 6 min. or until evenly browned. Add chicken and vegetables; cook 2 to 3 min. or until heated through. Stir in reduced fat cream cheese and milk until blended; spoon into 13x9-inch baking dish.
  • Separate dough into triangles; arrange in single layer over chicken mixture.
  • Bake 16 to 18 min. or until golden brown.

Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 105 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

This chicken pot pie gets rave reviews from family and friends every time, and it is so easy. It is simple home cooking, but my friends always ask for the recipe. This is especially low in fat and calories if you use the 98% fat free cream of mushroom soup. A great way to get veggies into your kids. The biscuits have 150 calories for 3 biscuits with only 15 calories of fat. Healthy and delicious! Enjoy!

Provided by Heartsong

Categories     Savory Pies

Time 1h

Yield 1 pot pie, 12 serving(s)

Number Of Ingredients 10

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrot, peeled and sliced
1 bunch celery, sliced
water, to cover
1 tablespoon salt
1 teaspoon pepper
2 (15 ounce) cans English peas
2 (7 1/2 ounce) packages Pillsbury refrigerated biscuits
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
  • Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. You can use 2 cans of cream of mushroom if you like. I only used one because I didn't have the fat free. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It's delicious.
  • Put casserole in oven until just bubbly at 450 degrees.
  • Top with biscuits. Put in the oven at 450 for 8 to 10 minutes. Cook until biscuits are golden.

Nutrition Facts : Calories 321.1, Fat 6, SaturatedFat 1.2, Cholesterol 72.6, Sodium 1269.5, Carbohydrate 34.6, Fiber 6.2, Sugar 9.9, Protein 31.4

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