Light Chicken Potpie Food

EASY CHICKEN POT PIE

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.

LIGHTER CHICKEN POTPIE

Steps:

• Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
• While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
• Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
• Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

EASY CHICKEN POT PIE

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.

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 POTPIES

Steps:

• In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
• Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

EASY CHICKEN POTPIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a pie plate with 1 of the pie crusts.
• Combine chicken, carrots, peas, and celery in a pot; pour in enough water to cover. Bring to a boil and cook until chicken is cooked through and vegetables are tender, about 15 minutes. Drain water and set chicken and vegetables mixture aside.
• Melt butter in a saucepan over medium heat. Cook and stir onion in hot butter until soft and translucent, 7 to 10 minutes. Stir flour, salt, pepper, and celery seed into onion mixture until well-combined. Slowly stir chicken broth, celery soup, and milk into onion mixture; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Spread chicken mixture in the bottom of the prepared pie crust. Pour hot onion mixture over chicken mixture. Lay remaining pie crust over the top, trim excess dough, and seal the edges. Cut several slits in the top crust to allow steam to escape.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before slicing.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix soup, vegetables and chicken and put in a 2 quart casserole dish.
• Mix egg, milk and baking mix and pour over chicken.
• Bake 35 minutes or until golden brown.

EASY CHICKEN POT PIE

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.

SKILLET CHICKEN POTPIE

Steps:

• Preheat oven to 425 degrees F.
• Whisk 1 1/4 cups broth and flour in a medium bowl; set aside.
• Heat oil in a 10-inch cast-iron or oven-safe nonstick skillet over medium-high heat. Add mushrooms; cook until browned, 6 to 8 minutes. Reduce heat to medium. Add onion and garlic; cook until tender, 4 to 6 minutes.
• Stir in the remaining 1/4 cup broth, scraping up any browned bits. Stir in the reserved broth-flour mixture, peas and carrots, sage, thyme, salt, and pepper. Bring to a boil, stirring constantly. Reduce heat and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from heat; stir in chicken.
• Lay pie crust over the chicken mixture, folding the edges over as needed. Cut four 4-inch slits in the crust to allow steam to escape. Brush with egg white.
• Bake until the crust is golden and the filling is bubbly, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with thyme sprigs, if desired.

HEALTHY CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
• Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
• Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almondmilk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
• Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
• Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 425°F.
• Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.
• Stir in vegetables, broth, cream, chicken, and thyme. Bring to a boil.
• Remove from heat, and place a pastry sheet over the top of the skillet.
• Bake in preheated oven until golden brown and bubbling, about 18 minutes.

CHICKEN FRICASSEE POT PIE

Steps:

• Preheat oven to 425°F. Heat oil in a large oven-safe skillet over medium-high. Add chicken; cook, flipping once, until beginning to turn golden brown, about 2 1/2 minutes per side. Transfer to a plate and shred. (Chicken will not be cooked through.)
• Add 2 tablespoons butter to skillet and melt over medium-high. Add mushrooms; cook, undisturbed, until deeply browned on 1 side, about 4 minutes. Continue to cook, stirring occasionally, until tender and fully browned, about 5 minutes. Add carrots and onions; cook, stirring occasionally, until beginning to soften, about 4 minutes.
• Add flour; cook, stirring constantly,until flour coats vegetables and turns golden brown, about 1 minute. Add 1/2 cup wine; cook, stirring constantly, until reduced slightly, about 1 minute. Gradually stir in broth; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until thickened slightly, about 5 minutes. Stir in chicken, mustard, tarragon, kosher salt, and pepper. Remove from heat. Stir in cream and remaining 1/4 cup wine and 1 tablespoon butter.
• Cut puff pastry into 12 (1 1/2-inch) squares. Arrange on top of chicken mixture. Whisk egg and 1 tablespoon water in a small bowl. Brush egg wash over puff pastry. Bake until puffed and deep golden brown, about 40 minutes. Top with flaky sea salt. Let cool for about 10 minutes before serving.

LIGHT CHICKEN POTPIE

Steps:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
• Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

EASY CHICKEN POT PIE {REAL FOOD DOLLAR MENU}

Steps:

• In a large cooking pot, boil broth, chicken, carrots, potatoes, and peas until veggies are tender.
• Mix cornstarch with water until smooth.
• Stir mixture into the broth/veggies, cooking for about one minute on the stove to help the mixture thicken.
• Pour contents into a 9x13 inch baking dish.
• In a separate bowl, stir together milk, mayo, and flour.
• Spread mixture over the veggies in the baking dish.
• Bake in a 350° oven for about 45 minutes or until the crust is golden brown.