CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
GLUTEN-FREE CHEDDAR BISCUIT CHICKEN POT PIE
Craving comfort food without the gluten? Try this delicious version of chicken pot pie with craveable Cheddar biscuits for your next meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In 5-quart ovenproof Dutch oven, heat oil over medium heat. Add onion, cook about 3 minutes, stirring occasionally, until soft. Add mushrooms, carrots and thyme. Cook about 3 minutes or until until liquid has been extracted from vegetables. Stir in Bisquick mix until vegetables are coated.
- Stir in broth until Bisquick mix is incorporated. Heat to a simmer; cook until thickened. Stir in chicken, peas, salt and pepper.
- In large bowl, mix Biscuit ingredients. Using spoon, drop dough in 10 mounds on cookie sheet.
- Bake pot pie uncovered 20 to 25 minutes or until bubbly. Add biscuits to oven last 15 minutes of bake time until golden brown. Let stand 10 minutes. Serve biscuits with pot pie.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 0 g
GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE
Enjoy this scrumptious chicken pot pie packed with veggies and herbs - a hearty casserole!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
- In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
- Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
KETO-FRIENDLY* CHICKEN POT PIE
If you're following a keto-friendly eating plan, it's still possible to enjoy your favorite dishes. Our Keto-Friendly* Chicken Pot Pie recipe is full of comforting, savory flavors. Sautéed sliced cremini mushrooms and onions, rotisserie chicken, chicken broth, cream cheese, cream and fresh thyme come together to create a delicious filling. But what's a pot pie without a crust? Almond and coconut flour, along with a dash of dried thyme, create a flavorful crust for this chicken pot pie recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 6
Number Of Ingredients 20
Steps:
- Place almond and coconut flours in freezer for 30 minutes.
- In food processor, place chilled almond and coconut flours, 1 teaspoon dried thyme, 1/2 teaspoon xanthan gum and 1/4 teaspoon salt. Pulse until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 3 to 5 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Cover with plastic wrap; refrigerate about 1 1/2 hours or until well chilled.
- Heat oven to 400°F. Spray 9-inch deep-dish pie plate with cooking spray. In small bowl, mix 1 teaspoon xanthan gum and the water with whisk.
- In 10-inch skillet, melt 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 5 to 6 minutes or until lightly browned. Reduce heat to medium; add onion. Cook and stir 3 to 4 minutes or until softened. Add 3/4 teaspoon thyme, 1/2 teaspoon salt and the pepper; cook and stir 1 minute. Add broth; heat to boiling. Reduce heat to low; beat in xanthan gum mixture with whisk. Continue to cook and stir until thickened. Remove from heat; add 4 oz cream cheese and the whipping cream. Beat with whisk until smooth. Stir in chicken. Pour into pie plate. Let stand 15 minutes to cool.
- Place chilled dough between two pieces of parchment paper; roll into 10-inch circle. Peel one piece of parchment paper off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
- Flip dough onto filling in pie plate. Peel remaining parchment paper off dough. Crimp edges.
- Cover edges with foil; bake 20 minutes. Carefully remove foil; continue to bake 4 to 8 minutes or until crust is golden brown in center, deep golden brown on edges and filling is hot. Let stand 10 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 13 g, Cholesterol 175 mg, Fat 9 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 4 g, TransFat 1 1/2 g
GLUTEN-FREE HEARTY CHICKEN POT PIE
Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
- In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g
GLUTEN-FREE EASY SLOPPY JOE POT PIE
All the great taste of classic sloppy joes in an easy pot pie. No one will miss the buns!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is browned; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish.
- In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture.
- Bake about 30 minutes or until golden brown.
Nutrition Facts : Calories 400, Carbohydrate 38 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 16 g, TransFat 1 g
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