CREAMY CHICKEN AND CORN POT PIE
This is from Real Simple, April 2010. Looks positively perfect for lazy people!! :) The recommended canned corn chowder is Wolfgang Puck Organic, but I'm sure any would work.
Provided by lazy gourmet
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, salt and pepper. Transfer to an 8 in square baking dish.
- Lay the pastry on top of the dish and trim to fit. Cut a few vents in the top.
- Baking until the chicken mixture is bubbling and the pastry is golden brown, 25-30 minutes.
Nutrition Facts : Calories 775.7, Fat 49.8, SaturatedFat 13.4, Cholesterol 129.4, Sodium 460.8, Carbohydrate 41.9, Fiber 3.4, Sugar 2.4, Protein 39.8
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
CREAMY CHICKEN AND CORN POT PIE
Steps:
- Heat oven to 400 degrees F. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme, and 1/4 teaspoon each salt and pepper. Transfer the mixture to a shallow 2-quart (or 8-inch square) baking dish. Lay the pastry on top of the dish, trim to fit, and cut vents in the top. Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
CORNBREAD CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g
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