EASY CHICKEN POT PIE
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
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
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
HOME-STYLE CHICKEN POTPIE
I served this potpie along with chili on Super Bowl Sunday. No one ate the chili. In fact, one of my husband's single friends called the next day and asked for the leftover pie.-Darlene Claxton, Brighton, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- In a large bowl, cut butter into flour until crumbly. Stir in cheese. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour., In a large saucepan, cook carrots and celery in a small amount of water until crisp-tender; drain and set aside. , In another saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually whisk in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrot mixture, chicken, onions, peas, chives, parsley and thyme; heat through. Transfer to a greased 13x9-in. baking dish., On a floured surface, roll out dough to fit top of dish; cut out vents. Place dough over filling; trim and flute edges. Brush with egg. Bake at 400° for 25-30 minutes or until bubbly and crust is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts :
CHICKEN POT PIE
I'm not even sure where I received this recipe, all i know is that whenever i make it, it doesn't last long. I made this for my younger brothers and sisters and they devoured it! It's simple to make, and very healthy. You can actually get your kids to eat their vegetables and enjoy it!
Provided by Jauna
Categories Savory Pies
Time 55m
Yield 2 pies, 6-12 serving(s)
Number Of Ingredients 15
Steps:
- PASTRY:.
- Crumble salt, flour, and butter.
- Add water one tablespoon at a time.
- Stir lightly until dough clings in a ball.
- This should be enough for 2 pie shells.
- or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
- FILLING:.
- Sauté celery, onions and butter together.
- Add flour to make a paste.
- Add milk and bouillon cubes.
- Cook until thickened.
- Add vegetables and meat.
- If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
- If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
- Bake at 375°F for 20-25 minutes.
- Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
- -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.
Nutrition Facts : Calories 733.9, Fat 46.9, SaturatedFat 28.1, Cholesterol 153.9, Sodium 1015.4, Carbohydrate 55.5, Fiber 4.2, Sugar 2, Protein 23.8
CHICKEN POT PIE WITH CRESCENT ROLLS
This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!
Provided by sweetface1905
Categories Chicken Pot Pie
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
- Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
- Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
- Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
- Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.
Nutrition Facts : Calories 568 calories, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g
EASY CHICKEN POT PIE
When you need an easy, inexpensive oven meal, this will please your family. A quick version of Southern comfort food.
Provided by BeachGirl
Categories Savory Pies
Time 1h5m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
- Place chicken in single layer in casserole.
- In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
- Stir with whisk to blend.
- Add remaining broth and mix.
- Pour over chicken.
- Add salt and pepper to taste.
- In medium bowl, mix melted butter, flour, milk and parsley.
- Spoon evenly over soup mixture.
- Bake for 40-50 minutes until a golden crust forms on top.
- NOTE: For a variation, add 1 can of carrots & peas, drained.
- NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).
Nutrition Facts : Calories 349.7, Fat 17.1, SaturatedFat 10.2, Cholesterol 107.1, Sodium 736.4, Carbohydrate 17.3, Fiber 0.6, Sugar 0.2, Protein 30
CHICKEN IN EVERY POT PIE
This pie is stocked full of chicken and vegetables.
Provided by Debbie Rowe
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
- Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
- Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
- Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 33.9 g, Cholesterol 55.5 mg, Fat 6.7 g, Fiber 2.3 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 1147.1 mg, Sugar 7 g
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