CRUSTLESS CHICKEN POT PIE
One-pot crustless chicken pot pie is so easy to make! It combines simple veggies, spices, and rotisserie chicken in a creamy and flavorful sauce.
Provided by Katya
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
- Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.
- Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.
- Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.
Nutrition Facts : ServingSize 1 cup, Calories 319 calories, Sugar 5.5 g, Sodium 512.8 mg, Fat 16.4 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 17.4 g, Fiber 3 g, Protein 25.4 g, Cholesterol 77.9 mg
CRUSTLESS CHICKEN POT PIE
SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!
Provided by CookinwithGas
Categories Savory Pies
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
- Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
- In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
- Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
- Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 217.2, Fat 7.1, SaturatedFat 3, Cholesterol 40.2, Sodium 430.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3.1, Protein 15.4
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
BOTTOMLESS CHICKEN POT PIE
Make and share this Bottomless Chicken Pot Pie recipe from Food.com.
Provided by lilkittykt
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
- Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
- Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
- let sit for 5 minutes, then cut into wedges and serve.
- NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Nutrition Facts : Calories 446.4, Fat 24, SaturatedFat 7.5, Cholesterol 47.5, Sodium 683.6, Carbohydrate 36.2, Fiber 2.5, Sugar 3.2, Protein 21.4
INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)
Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.
Provided by Jane Cooks It Up
Categories Meat and Poultry Recipes Chicken
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; 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, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
- Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g
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