Chicken In A Pot No Pie Recipes

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EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

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

CHICKEN POT PIE IX



Chicken Pot Pie IX image

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

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

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

CHICKEN IN A POT, NO PIE



Chicken in a Pot, No Pie image

Make and share this Chicken in a Pot, No Pie recipe from Food.com.

Provided by gpotts5626

Categories     One Dish Meal

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended ( Idaho)
1 medium onion, chopped
2 celery ribs, with leafy green tops finely chopped
2 carrots, peeled and diced
1 bay leaf
salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 lbs chicken tenders, chopped
1 bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 -3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped

Steps:

  • Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter.
  • Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them.
  • Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit.
  • Add flour and cook another minute then whisk in wine and cook off a minute more.
  • Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil.
  • Slide in chicken and cook 5 minutes.
  • Stir in asparagus and cook 3 minutes more.
  • Turn off heat and add the peas and tarragon.
  • Stir to combine and adjust salt and pepper, to your taste.
  • Ladle into bowls and serve with crusty bread for mopping.

Nutrition Facts : Calories 616.5, Fat 15.7, SaturatedFat 5.9, Cholesterol 123, Sodium 686.6, Carbohydrate 52.6, Fiber 8.2, Sugar 12.6, Protein 55.7

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