EASY CHICKEN POT PIE
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
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
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
EASY & DELICIOUS CHICKEN POT PIE
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
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
EASY CHICKEN POT PIE...WITH FLAVOR!!
I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep them frozen...that way the veggies wouldn't be mush after the baking process. You will love this one!!!
Provided by Johnsdeere
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
- Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.
FLAVORFUL AND COMFORTING CHICKEN POT PIE
Not just your average pot pie, this dish is full of flavor and so wonderfully comforting on a cold winter night! Add whatever vegetables you have on hand, almost any will do. I served this with a simple salad of soft butter lettuce with a lemon and olive oil vinaigrette and a Pinot Noir in front of the fire! This makes a large, deep dish pie, or two, regular pies.
Provided by Penny Stettinius
Categories Savory Pies
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large frying pan and add 2-3 TBS of the butter. In a large bowl, toss the bell pepper, onion, celery, garlic, carrots, and potato with Emeril's Creole Seasoning then toss them into the hot butter and saute for 10 minutes.
- Add the remaining vegetables, stirring occasionally for 5 minutes.
- Preheat the oven to 400 degrees.
- Add the wine and the parsley and let all the liquid evaporate on low heat.
- Remove the vegetables and set aside.
- Usine the same pan, over med. heat Add the remaining butter and when that is melted whisk in the flour, stirring constantly until all is incorporated.
- Slowly add the chicken broth, continue to stir, and then add the cream. This mixture will get thick and creamy.
- Salt and pepper to taste.
- Add the chicken and sauteed vegetables, stir well and remove from the heat.
- Spray or butter a casserole dish large enough for the pie, sprinkle with a little flour, and lay the bottom crust, add the chicken mixture, and cover with the top crust.
- Pinch the edges all around to seal and cut some slits on top to use as steam escape vents.
- Bake for approximately one hour, or until the crust is deep golden.
Nutrition Facts : Calories 956.2, Fat 56.3, SaturatedFat 27.1, Cholesterol 135.9, Sodium 942.7, Carbohydrate 72.9, Fiber 6.9, Sugar 11.4, Protein 30.3
EASY CHICKEN POT PIE
Make and share this Easy Chicken Pot Pie recipe from Food.com.
Provided by FDADELKARIM
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
- Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
- Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
- Next, gently pour in the filling then top with the remaining biscuit mixture.
- Bake 30 minutes or until the top turns golden and filling is completely heated through.
Nutrition Facts : Calories 537.2, Fat 20.7, SaturatedFat 7.7, Cholesterol 89.4, Sodium 1073.5, Carbohydrate 64.8, Fiber 5, Sugar 13.6, Protein 23
EASY CHICKEN POT PIE
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
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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