CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
VALU TIME CREAMY CHICKEN POT PIE
Make and share this Valu Time Creamy Chicken Pot Pie recipe from Food.com.
Provided by daday1974
Categories Chicken Breast
Time 45m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 6
Steps:
- Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw.
- Boil chicken until internal temperature reaches 165 degrees Fahrenheit.
- Place cooked chicken & all other ingredients in a bowl, stir to combine.
- Fill pie crust resting in the pie pan with all the ingredients. (Caution: don't make the mistake I did and fill the pie tin too full. Otherwise, you won't be able to get the top pie crust to seal).
- Place the other pie crust on top, pinching sides together to seal.
- Brush the top with an eff white (lightly beaten) for a golden brown finish before placing in the oven.
- Bake at 350 degrees for 20 minutes until crust is golden brown.
Nutrition Facts : Calories 780, Fat 37.9, SaturatedFat 11.1, Cholesterol 74.9, Sodium 2192.3, Carbohydrate 68.6, Fiber 5.6, Sugar 5, Protein 39.2
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
EASY CHICKEN POT PIE
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
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
EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)
This delicious comfort food made easy and somewhat healthy (if it weren't for the pastry shells) can be prepared ahead of time and even frozen! Simply freeze portions of the filling in little Tupperware containers and keep a package of the pastry shells on hand. You can also use leftover turkey or chicken for this recipie.
Provided by SuzanneThePainter
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
- Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
- In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
- Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
- Add the veggies and chicken to the sauce.
- To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.
Nutrition Facts : Calories 480.1, Fat 30.8, SaturatedFat 7.8, Cholesterol 46.4, Sodium 592.7, Carbohydrate 29.3, Fiber 2.1, Sugar 2.5, Protein 20.9
4-INGREDIENT CREAMY CHICKEN POT PIE
Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.
Provided by Philly Cooking Creme
Categories Pot Pie
Time 48m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- HEAT oven to 400°F
- COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
- COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- BAKE 25 to 30 minute or until golden brown.
- Substitute: Substitute 2 cups chopped cooked ham for the chicken.
- Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2
HARTSON'S CREAMY CHICKEN POT PIE
Make and share this Hartson's Creamy Chicken Pot Pie recipe from Food.com.
Provided by Bryan Hartson
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Chicken:.
- Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
- Prepare Vegetables:.
- In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
- Prepare Sauce:.
- In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
- Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
- Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
- Combine Ingredients:.
- Preheat oven 425 degrees.
- Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
- Lightly Mix Sauce into vegetables.
- Add vegetables/sauce mix to crescent roll lined pot.
- Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
- Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.
Nutrition Facts : Calories 690.9, Fat 41.1, SaturatedFat 21.8, Cholesterol 167.4, Sodium 698.9, Carbohydrate 54.1, Fiber 5.7, Sugar 6.2, Protein 27.5
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