Cheater Pot Pie Recipes

BEST HOMEMADE CHICKEN POT PIE

Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

CHEATER'S CHICKEN POT PIE

Cheater's Chicken Pot Pie image

A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified.

Provided by Orfe_The_Obstinant

Categories Savory Pies

Time 50m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 9

Ingredients

6 potatoes, large pealed and cubed -OR-
3 cups already made mashed potatoes
1 1/2 cups frozen peas and carrots (or leftover veg from dinner)
1 1/2 cups chopped cooked chicken or 1 1/2 cups turkey
2 (12 ounce) cans cream of chicken soup (or whatever the regular size is)
butter, as needed
sour cream or plain yogurt
salt
pepper

Steps:

Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
Measure out veggies, frozen or fresh and mix in with chicken/turkey.
Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
Enjoy! Makes great next day lunch.

Nutrition Facts : Calories 321.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 28.1, Sodium 845, Carbohydrate 50.7, Fiber 5.6, Sugar 2.9, Protein 14.2

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