IMPOSSIBLY EASY CHICKEN POT PIE
This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 230, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 3 g, Protein 12 g, SaturatedFat 3 g, ServingSize 6 servings, Sodium 670 mg, Sugar 3 g, TransFat 1 g
IMPOSSIBLY EASY CHICKEN POT PIE
This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g
IMPOSSIBLE CHICKEN POT PIE
Ready in a snap. No fuss no muss. Sit back and relax while the pot pie bakes in the oven.
Provided by Pat Duran
Categories Savory Pies
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400^. Grease pie plate. 10-inch. Mix chicken, and vegetables in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour over vegetables. Bake until knife inserted in center comes out clean, 30-35 minutes. Cool 5 minutes.
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
IMPOSSIBLY EASY CHICKEN POT PIE
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g
CHICKEN PIE
Provided by Trisha Yearwood
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
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.
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
IMPOSSIBLE EASY CHICKEN CLUB PIE
Make and share this Impossible Easy Chicken Club Pie recipe from Food.com.
Provided by mer5901
Categories Savory Pies
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400. Spray bottom and side of pie plate, 9x1 1/2 inches, with cooking spray.
- Sprinkle chicken, bacon and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
- Optional: top pie with shredded lettuce and sliced tomatoes.
Nutrition Facts : Calories 278.7, Fat 18.1, SaturatedFat 8.1, Cholesterol 121.2, Sodium 383.6, Carbohydrate 9.1, Fiber 0.2, Sugar 1.4, Protein 19
IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE
Frozen broccoli provides a simple addition to this impossibly easy chicken pie - a cheesy flavorful dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg
IMPOSSIBLE CHICKEN BACON RANCH PIE
This is a combination of my favorite flavors. Chicken, bacon, cheese and ranch dressing in an impossible pie for brunch or a light dinner.
Provided by KelBel
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Spray a 9-inch pie plate with non-stick cooking spray.
- Place chicken, bacon and mixed vegetables in pie plate. Sprinkle with cheese.
- Combine remaining ingredients together until blended.
- Pour over top of meat, cheese and vegetables in pie plate.
- Bake 30-35 minutes or until knife inserted in center comes out clean.
- Cool 5 minutes.
Nutrition Facts : Calories 238.8, Fat 12.5, SaturatedFat 3.9, Cholesterol 120.8, Sodium 233.2, Carbohydrate 10.2, Fiber 2.3, Sugar 0.1, Protein 21.3
IMPOSSIBLY EASY ITALIAN CHICKEN PIE
Satisfy your craving for Pizza with an easy Italian-style chicken pie. It's loaded with cheese and authentic Italian seasonings. Instead of basil and oregano you can use 1 teaspoon Italian seasoning. The recipe comes from BettyCrocker.com.Note: This recipe can be frozen and reheated.
Provided by Barb G.
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease 9-inch pie plate.
- Sprinkle Parmesan Cheese in pie plate.
- Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
- Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
- Bake 35 minutes.
- Sprinkle with remaining mozzarella cheese.
- Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
- Cool 5 minutes.
- To Freeze: Freeze serving size in a rigid container. Label and Freeze.
- To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).
Nutrition Facts : Calories 272.8, Fat 14, SaturatedFat 6.6, Cholesterol 117.5, Sodium 634.9, Carbohydrate 15.3, Fiber 1.5, Sugar 5.1, Protein 21.6
IMPOSSIBLY EASY CHICKEN TACO PIE
Make and share this Impossibly Easy Chicken Taco Pie recipe from Food.com.
Provided by Dyenana
Categories Savory Pies
Time 57m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate.
- 2. Stir together Bisquick, milk and eggs with fork until blended. Pour into pie plate.
- 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream if desired.
- High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
- Special Touch.
- Don't forget to top it off. Serve slices of this savory pie with salsa, sour cream and chopped tomato, or go all out with guacamole and red pepper sauce.
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