Crustless Chicken Divan Pie Recipes

CRUSTLESS CHICKEN DIVAN PIE

Crustless Chicken Divan Pie image

Number Of Ingredients 12

Ingredients

1 tablespoon Dijon style mustard
1/2 cup onion chopped
1 tablespoon butter
1 (10-ounce) package frozen chopped broccoli thawed
1 1/2 teaspoons poultry seasoning
6 ounces Swiss cheese shredded (about 1 1/2 cups)
1 cup chicken diced cooked
1 cup heavy cream
1 tablespoon cornstarch
3 eggs
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

1. Spread mustard in bottom of pie tin.2. In a large skillet over medium heat, saute onion in butter for 3 minutes. Add broccoli and saute for 10 minutes or until tender and no moisture remains. Stir in poultry seasoning.3. Spread half of the cheese in bottom of pie tin. Sprinkle broccoli mixture and chicken over cheese. Top with remaining 3/4 cup cheese.4. In a small bowl, whisk cream and cornstarch until smooth. Whisk in eggs, salt and pepper until well blended. Pour into pie tin.5. Bake at 400 degrees F. for 35 to 40 minutes or until golden brown and pie is set. Let stand for 10 minutes before serving.

Nutrition Facts : Nutritional Facts Serves

CRUSTLESS CHICKEN POT PIE

Crustless Chicken Pot Pie image

SOOOooo easy...SOOOooo tasty and even more heart healthy than the original version...A reminder: DONT forget to cover TIGHTLY with foil b4 baking or the stuffing could dry out! Meal tip: Add a tossed salad and have dinner!

Provided by CookinwithGas

Categories Savory Pies

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package chicken stove top stuffing mix
3 tablespoons unsalted butter, in small pieces
1 1/4 cups hot water
1 (10 ounce) can low-sodium condensed cream of chicken soup
1 cup 1% low-fat milk
3 cups cooked chicken breasts, cubed
1 (16 ounce) package frozen mixed vegetables
1 tablespoon garlic, minced
1 tablespoon lime juice

Steps:

Preheat oven to 350°F.
Combine water and butter in a medium bowl until butter melts; Stir in stuffing mix until JUST moist; set aside.
Mix the soup, milk, lime juice and garlic in a medium bowl until well incorporated; set aside.
In the bottom of a non-stick 13 x 9 pan, spread the mixed vegetables evenly; Then spread the cubed cooked chicken over the mixed vegetables evenly.
Pour the soup mixture evenly over the chicken; sprinkle/spread the stuffing over all.
Cover tightly with foil and bake in the preheated oven for 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 217.2, Fat 7.1, SaturatedFat 3, Cholesterol 40.2, Sodium 430.8, Carbohydrate 23.1, Fiber 2.3, Sugar 3.1, Protein 15.4

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