EASY CHICKEN POT PIE
Provided by Sunny Anderson
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Special equipment: 10-inch cast-iron pan
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
- Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
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
EASY WEEKDAY CHICKEN POT PIE
An incredibly easy chicken pot pie, perfect for rushed weeknights made with rotisserie chicken and store-bought pastry.
Provided by Alida Ryder
Categories Chicken Chicken Pie Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°C/350°F.
- In a large non-stick frying pan, heat a little olive oil then sauté the mushrooms until browned and cooked through. Add the garlic and thyme and fry for another 30 seconds before removing from the heat.
- Shred the chicken, discarding any bones and skin, and place in a bowl. Add the mushrooms, cheese sauce, crème fraîche and lemon juice and mix well. Season to taste with salt and pepper.
- Place the filling in a pie dish/ovenproof dish of your choice then top with the pastry.
- Trim the edges and crimp the pastry before brushing with the beaten egg.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and puffed and the filling has heated through.
- Remove from the oven and serve with vegetables of your choice.
Nutrition Facts : Calories 361 kcal, Carbohydrate 30 g, Protein 8 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 408 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 15 g, ServingSize 1 serving
EASY CHICKEN POT PIE
Steps:
- Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
- Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown.
- Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
- Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
- Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
EASY CHICKEN POT PIE
Delight the whole family with our Easy Chicken Pot Pie recipe. STOVE TOP makes this delicious pot pie easy for any night of the week.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
- Bake 30 min. or until hot and bubbly.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
CHICKEN POT PIE
This easy Chicken Pot Pie features a double crust, and is filled with juicy chicken, savory gravy, and a colorful medley of corn, carrots, and peas.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant.
- Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk and chicken broth. Stir or whisk until smooth. Simmer for about 5 minutes, or until the sauce thickens.
- Add the shredded chicken and vegetables to the skillet. Stir to combine. Turn off the heat and set aside.
- Lightly grease the inside of a pie plate. Gently roll out one sheet of pie dough and press it into the pie plate.
- Fill the crust with the chicken and vegetable mixture. Roll the remaining pie dough across the top. Press the edges of the crusts together. Using a sharp knife, carefully make a few slits to vent the top crust.
- Place the prepared pie in the preheated oven and bake for 1 hour. If the edges of the crust seem to be browning too quickly, tent the pie with a piece of foil.
- Remove the finished pie from the oven, and allow to cool for 15 minutes before serving.
Nutrition Facts : Calories 219 kcal, Carbohydrate 11 g, Protein 11 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 58 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
EASY CHICKEN POT PIE
When you need an easy, inexpensive oven meal, this will please your family. A quick version of Southern comfort food.
Provided by BeachGirl
Categories Savory Pies
Time 1h5m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
- Place chicken in single layer in casserole.
- In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
- Stir with whisk to blend.
- Add remaining broth and mix.
- Pour over chicken.
- Add salt and pepper to taste.
- In medium bowl, mix melted butter, flour, milk and parsley.
- Spoon evenly over soup mixture.
- Bake for 40-50 minutes until a golden crust forms on top.
- NOTE: For a variation, add 1 can of carrots & peas, drained.
- NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).
Nutrition Facts : Calories 349.7, Fat 17.1, SaturatedFat 10.2, Cholesterol 107.1, Sodium 736.4, Carbohydrate 17.3, Fiber 0.6, Sugar 0.2, Protein 30
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, FLAVORFUL CHICKEN POT PIE
This chicken pot pie is easy and delicious!
Provided by Ashley Harris Hardin
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
- Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
- Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g
WEEKNIGHT CHICKEN POT PIE
I love chicken pot pie, but was always scared it wouldn't turn out right. So one day I decided to just wing it and see what happened. Well, the result was a delicious and easy pot pie that's perfect on a weeknight.
Provided by Jackie Applegate
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Bring a pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, 8 to 10 minutes. Drain and cut into 1-inch pieces.
- Melt butter in a skillet over medium heat. Add flour and cook for about 1 minute. Add mushroom soup and chicken broth; whisk until smooth. Add cooked chicken, mixed vegetables, potatoes, salt, and pepper. Cook until combined, 10 to 15 minutes.
- Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.
- Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.
- Bake in the preheated oven until top crust is browned, 30 to 35 minutes.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 42.6 g, Cholesterol 60.7 mg, Fat 25.8 g, Fiber 3.9 g, Protein 19.6 g, SaturatedFat 7.2 g, Sodium 1109.2 mg, Sugar 2.1 g
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
EASY CHICKEN POT PIE / PIES
Comfort food all the way and a pleasant surprise for the family to boot. These pot pies will satisfy a "man-sized" appetite. I was astounded as to how nice they turn out!
Provided by Bone Man
Categories Savory Pies
Time 2h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
- In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
- Drain the carrots and peas, then add them to the soup blend.
- Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
- Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
- Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
- Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
- In another mixing bowl, mix the flour, baking powder, white pepper and milk.
- When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
- Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
- Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
- Remove from the oven and serve when the tops are golden brown.
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