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 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.
ULTIMATELY EASY CHICKEN POT PIE
This is a good way to use left over cooked chicken. I usually will add a cut up baked potato with the vegetables. Recipe from Bisquick.
Provided by Christine MT
Categories Savory Pies
Time 46m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Mix vegetables, chicken and soup in ungreased 9" pie plate.
- Stir remaining ingredients with fork until blended.
- Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 241.4, Fat 9.6, SaturatedFat 2.9, Cholesterol 55.8, Sodium 641.5, Carbohydrate 26.7, Fiber 3, Sugar 2.8, Protein 12.6
NELL'S EASY CHICKEN POT PIE
My hairdresser gave me this recipe years ago and I've made it so many times that I've come to think of it as my own. I've never served it to anyone who didn't like it. It's important that you use the combination of soups as listed or the gravy won't taste the same and the Monterey jack cheese adds such a creamy taste without being overwhelmingly cheesy. If you prefer a bottom crust, you may use a second can of the crescent rolls. I usually just use a top crust. The prep time is just an estimate since I usually cut up the ingredients early in the day and put in plastic baggies in the fridge.
Provided by TxBluebonnet
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion, pepper and chicken in oil until vegetables are tender and chicken has turned white.
- Mix soups and mixed vegetables (including liquid).
- Pour over chicken and season to taste with salt, pepper and garlic powder.
- Turn into a 9"x 13" baking dish.
- Top with grated cheese.
- Separate crescent roll dough into triangles and place over cheese.
- It will not cover completely and this is not important.
- Bake in a 375°F oven for 18-20 minutes or until golden brown.
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.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings 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, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
DELICIOUS CHICKEN POT PIE
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
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
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
AWESOME EASY CHICKEN POT PIE
Please be gentle! this is my first recipe posted. i created this last night using what i had on hand. dh loved it and so did i. was even better as leftovers today. please let me know what you think!
Provided by Loves2Teach
Categories Savory Pies
Time 35m
Yield 1 pot pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- mix all of the filling ingredients in the bowl you plan to cook in (in any order you want to).
- i used a 8 by 8 pan, 9 by 9 would have been better.
- i"mashed" half of the potatoes to help thicken up the pie.
- then add the mixed bisquick complete on top, leaving a few spaces open to allow circulation.
- cook in a pre heated to 425 degree oven until the biscuits on top are cooked (20-25 min) and golden brown.
- eat and enjoy!
Nutrition Facts : Calories 197.8, Fat 4.7, SaturatedFat 1.3, Cholesterol 6.1, Sodium 513.5, Carbohydrate 35.1, Fiber 6.5, Sugar 3.7, Protein 6.3
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- Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
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- NOTE: For this recipe, you'll need 4 to 6 oven-safe (to 425°F) soup bowls. For larger portions, use bowls with an 18 to 20-oz capacity; for smaller portions, use bowls with a 12 to 14-oz capacity. If making 4 servings, one (14-oz) package of puff pastry will suffice. However, if making 6 servings, you'll need another package.
- Dust a clean, dry work surface with flour and place the puff pastry over top. Sprinkle the pastry with flour and roll to about 1/8-inch thick, smoothing the creases with the rolling pin at the same time. (Depending on the brand of puff pastry you buy, you may not need to roll it out that much.) Using a sharp knife, kitchen shears, or a pizza cutter, cut out 4 circles about 2 inches larger than the diameter of your soup bowls. (Alternatively, cut out 6 circles if making smaller portions.) Place the dough rounds on the foil-lined baking sheet and refrigerate until ready to use.
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