ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
DUMP-AND-BAKE CHICKEN POT PIE PASTA
You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray and set aside.
- In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
- Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
- Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is tender and chicken is cooked through. Season with salt and pepper, to taste.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 205 kcal, Carbohydrate 26 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g
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.
BAKED CHICKEN POT PIE PASTA
Chicken pot pie takes on an Italian twist in this reinvention of the classic casserole! Italian-seasoned chicken, carrots, celery and peas surrounded by a creamy sauce with mozzarella and Parmesan cheese topped with flaky circles of pie crust. Instead of potatoes there's elbow macaroni and lots of them. One look at that golden brown crust with the creamy pasta peeking through from beneath will totally draw you in hook, line and sinker. This recipe came from Cinnamon Spice & Everything Nice.
Provided by internetnut
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Butter a 9x13 casserole dish or baking pan.
- In a large skillet heat 1 tablespoon oil over medium heat. Season the chicken well with salt, pepper and 1/2 teaspoon Italian seasoning. Add to skillet and cook through, stirring often. Remove to a large bowl and set aside.
- Turn the heat down to medium-low and add the remaining 2 tablespoons oil, the onion, carrots, celery, garlic and 1/2 teaspoon Italian seasoning. Cook 7-8 minutes, stirring often, stir in the peas and cook 2 more minutes. Remove the mixture from the pan to the bowl with the chicken.
- With heat on medium-low melt 3 tablespoons butter in the pan, whisk in the flour and cook 3 minutes. Slowly whisk in chicken broth then the milk. Turn heat up to medium-high and bring to a simmer for 3 more minutes, stirring often.
- Add the chicken broth to the bowl with the chicken/vegetables and mix well, then mix in both cheeses.
- Pour the mixture into the buttered casserole and spread out evenly.
- Roll the pie crust out on a lightly floured surface to about 10-inches in diameter and cut circles out of it with a biscuit or cookie cutter. Arrange them over top of the pasta.
- Bake 30 - 35 minutes until the casserole is hot in the center and the crust is golden brown, if the crust starts to darken too much cover with aluminum foil. Let set 5 minutes before serving.
Nutrition Facts : Calories 898.7, Fat 40, SaturatedFat 14.6, Cholesterol 91.3, Sodium 747.8, Carbohydrate 92.7, Fiber 6.4, Sugar 8.2, Protein 40.1
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHICKEN-POTPIE PASTA
When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation (about 45 minutes) or the classic (about 1 hour).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
- Meanwhile, 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 chicken and season with salt and pepper.
- Stir pasta into chicken mixture.
Nutrition Facts : Calories 355 g, Fat 7 g, Fiber 4 g, Protein 20 g, SaturatedFat 4 g
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
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