CHICKEN POTPIE CASSEROLE
I always have leftover chicken broth on hand and use it for many things, including this comforting family favorite. You can bake your own biscuits as I do or buy them at the store. I like to bake extra biscuits to eat with butter and jam. -Liliane Jahnke, Cypress, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion; cook and stir until tender., Stir in flour 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, pimientos and salt; heat through. Transfer to a greased 11x7-in. baking dish., For topping, in a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place over chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 489 calories, Fat 26g fat (14g saturated fat), Cholesterol 118mg cholesterol, Sodium 885mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
EASY CHICKEN POT PIE CASSEROLE
Steps:
- Preheat the oven to 375 F.
Nutrition Facts : Calories 421 kcal, Carbohydrate 26 g, Cholesterol 108 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 780 mg, Sugar 7 g, Fat 19 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
EASY CHICKEN POT PIE CASSEROLE
I love to experiment in the kitchen and everyone in my family loves chicken pot pie, but not the prepackaged over floury crust... so I had a little fun with it.
Provided by ladyangel84
Categories Stew
Time 1h15m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Combine broth, butter, pepper, garlic salt, red pepper, Italian season and chicken in baking dish.
- Bake 25 minutes.
- Once chicken is cooked remove from baking dish and place in freezer for quick cooling and save liquids. (can be done the night before!).
- Put the liquid in a bowl and add gravy, soup, and flour. Mix until smooth.
- Peel and chop potatoes. Rinse and put in a saucepan.
- Add liquid mixture and water to potatoes and boil 15 minutes or until potatoes soften but don't lose their crispness.
- Preheat oven to 400°F.
- Peel and chop onion.
- Chop cooled chicken into small pieces. (use your best judgement -- you know if you like big chunks or not :) ).
- Pour liquids, potatoes, mixed veggies, onion, and chicken into large baking dish.
- Bake 35 minutes.
- Bake biscuits according to package directions -- (I know it says not to say that, but canned ones are the easiest and you don't need any other ingredients, and they all have different directions. I don't recommend baking the biscuits on top of the casserole because they come out half mushy -- and nobody likes mushy biscuits. Usually they're 400 degrees and if its 450 you can still bake both at the same time by just taking 8 or 10 minutes off the casserole bake time -- but watch closely!).
- Remove from oven. Allow to cool 5 minutes. Enjoy!
Nutrition Facts : Calories 580.8, Fat 20.6, SaturatedFat 6.1, Cholesterol 53.6, Sodium 1388.6, Carbohydrate 71.6, Fiber 7.5, Sugar 9.6, Protein 27.8
QUICK CHICKEN POT PIE
Here is a quick and easy version of the old fashion pot pie that can be ready in minutes. My kids love it, and so do their friends. It's a great way to use leftover chicken, turkey and all those small amounts of leftover vegetables that you may have hidding in your fridge.
Provided by Tandy Higgins
Categories Savory Pies
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the first five ingredients in a large bowl and heat until heated through in the microwave.
- Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
- Remove one of the refrigerated pie crust rolls and let warm to room temperature.
- Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
- Let stand for 15 minutes before serving. Yummy!
- Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!
Nutrition Facts : Calories 437.6, Fat 23.7, SaturatedFat 5.9, Cholesterol 39.4, Sodium 1266.9, Carbohydrate 35.7, Fiber 4.7, Sugar 3.8, Protein 19.9
QUICK CHICKEN POT PIE CASSEROLE
If you've got some cooked chicken and frozen mixed veggies on hand, consider making this tasty dish to get pot pie flavor in an easy-to-make casserole.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine first 5 ingredients in 9-inch square baking dish sprayed with cooking spray.
- Mix remaining ingredients; sprinkle over chicken mixture.
- Bake 30 to 35 min. or until hot and bubbly.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 710 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 2 g, Protein 27 g
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