Ridiculously Easy Chicken Pot Pie Food

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CHICKEN POT PIE



Chicken Pot Pie image

Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 7

2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
1 can (10 3/4 oz) condensed chicken broth
4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed, drained
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon poultry seasoning

Steps:

  • Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • Stir together remaining ingredients. Pour over chicken mixture.
  • Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 285, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg

CHICKEN POT PIE



Chicken pot pie image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Chicken thighs     Chicken     Mushroom     Keep cooking and carry on     Lunch & dinner recipes     Quick & easy recipes

Time 30m

Yield 4

Number Of Ingredients 5

2 onions
600 g chicken thighs, skin off, bone out
350 g mixed mushrooms
1 bunch of fresh thyme (30g)
375 g block of all-butter puff pastry, (cold)

Steps:

  • Preheat the oven to 220°C/425°F/gas 7.
  • Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
  • Peel and roughly chop the onions, adding them to the larger pan as you go.
  • Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
  • Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
  • Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
  • Working quickly, roll out the pastry so it's 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
  • Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
  • Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

Nutrition Facts : Calories 683 calories, Fat 40.7 g fat, SaturatedFat 19.8 g saturated fat, Protein 36.7 g protein, Carbohydrate 42 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.2 g salt, Fiber 4.3 g fibre

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

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 CHICKEN POT PIE



Easy Chicken Pot Pie image

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

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrot, peeled and sliced
1 bunch celery, sliced
water, to cover
1 tablespoon salt
1 teaspoon pepper
2 (15 ounce) cans English peas
2 (7 1/2 ounce) packages Pillsbury refrigerated biscuits
1 (10 3/4 ounce) can cream of mushroom soup

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

MINI CHICKEN POT PIES



Mini Chicken Pot Pies image

These are such a fun and delicious meal idea when you have a craving for comfort food!

Provided by Debbie Chapman

Time 30m

Number Of Ingredients 4

3/4 cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
1 can cream of chicken soup
1 cup mixed frozen vegetables (peas, carrots, corn and green beans, defrosted)
1 package refrigerated biscuit dough

Steps:

  • Preheat the oven to 375F.
  • Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
  • Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  • Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  • Add the filling to each of the compartments (approximately 2 Tablespoons each).
  • Bake at 375F for 20 to 25 minutes until golden brown and bubbly.

RIDICULOUSLY EASY CHICKEN POT PIE



Ridiculously Easy Chicken Pot Pie image

You will be totally amazed that so little effort involved can yield such a delicious chicken meal! A good "emergency" quick meal... or an "I don't-feel-like-cooking-today" day. I have even taken this dish to family reunions with ridiculously lavish compliments! I make sure that the ingredients for this recipe are stocked in my pantry at all times. I think you will too...

Provided by Fauve

Categories     Savory Pies

Time 28m

Yield 6 serving(s)

Number Of Ingredients 5

1 can mixed vegetables, with liquid
1 can cream of mushroom soup
2 -3 cups cooked chicken, diced (or you may use canned chunk chicken, drained)
3 cups seasoned croutons
1 cup mild cheddar cheese, shredded

Steps:

  • Stir together in a medium bowl: the mixed vegetables (and liquid), soup, chicken and croutons.
  • Spoon into a vegetable oil-sprayed 2 quart casserole.
  • Cover and bake at 350* for 25 to 30 minutes or until casserole is bubbly on top.
  • Add cheese as topping.
  • Uncover and bake for 5 more minutes.
  • Serve hot with a crisp salad.

Nutrition Facts : Calories 321.9, Fat 16.1, SaturatedFat 6.6, Cholesterol 56.2, Sodium 824.2, Carbohydrate 22.4, Fiber 3, Sugar 3.3, Protein 21

DELICIOUS CHICKEN POT PIE



Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories     Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

CHICKEN PIE



Chicken Pie image

A quick easy and delicious chicken and bacon pie with either short crust or puff pastry.

Provided by natashalouise

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
  • Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
  • Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
  • Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
  • Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
  • Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
  • Tip:
  • With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

RIDICULOUSLY EASY CHICKEN POT PIE WITH PUFF PASTRY (OMAC)



Ridiculously Easy Chicken Pot Pie With Puff Pastry (Omac) image

Five ingredients, including salt and pepper! I was visiting my DS and she presented this "way too easy" recipe for Chicken Pot Pie. I used a bag of Oriental frozen vegetables with water chestnuts and baby corn. I always have cooked chicken on hand (Recipe #286497), so this meal was put together in a matter of 5 minutes. Get creative with the different types of frozen veggies and soups available. This would be perfect for OMAC as the casserole could be made up ahead of time, adding the puff pastry at the end. This recipe was requested by my DD to be put on the Favorite List rotation!

Provided by Abby Girl

Categories     Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 frozen oriental-style vegetables, thawed
10 1/2 ounces cream of broccoli soup or 10 1/2 ounces cream of potato soup
3 -4 cups cooked chicken
1 teaspoon soy sauce (optional)
salt and pepper, to taste
397 g puff pastry, thawed

Steps:

  • The night before, add the frozen vegetables to a 8 x 8 baking dish. Add enough frozen chicken to fill the dish. Cover and thaw in the fridge overnight.
  • The next day, add a can of soup and season with salt and pepper or any other seasonings that is desired (it was at this point I did cut the veggies down to bit size pieces).
  • Preheat oven to 375°F.
  • Top with puff pastry. Bake in oven for 45 minutes or until pastry is cooked and lightly browned. Let sit for 5 - 10 minutes, depending on size of vegetables (some really retain their heat).
  • OMAC: Combine the soup, vegetables and chicken. Mix well. Arrange in an 8 x 8 cooking dish. Freeze. Once it is frozen, remove the veggie/chicken from the cooking dish and wrap in freezer wrap. Mark with date and use within 1 - 2 months. To use: Defrost in the fridge and continue with Step 3.

Nutrition Facts : Calories 750.7, Fat 46.2, SaturatedFat 11.7, Cholesterol 78.8, Sodium 628.1, Carbohydrate 48.1, Fiber 1.7, Sugar 0.9, Protein 34.2

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