Easy Chicken Pot Pie With Blender Crust Recipes

EASY CHICKEN POT PIE WITH BLENDER CRUST

Easy Chicken Pot Pie with Blender Crust image

The chicken pot pie ingredients vary sometimes according to what I have in my cupboard, but it always turns out great.

Provided by Cathy Smith

Time 1h35m

Number Of Ingredients 13

Ingredients

2 chicken breasts, boneless and skinless
6 c water
1 onion (diced)
4 chicken boullion cubes
1 can(s) french style green beans (drained)
1 can(s) vegall (drained)
1 can(s) potatoes (drained)
1 can(s) carrots (drained)
1 large can cream of mushroom soup
BLENDER CRUST
1 c flour
1 c milk
1 c margarine

Steps:

1. Preheat oven to 350. In a medium size pot boil chicken and onions in water with 4 chicken boullion cubes. When done, shred or cut chicken into pieces. Retain chicken stock.
2. In a large bowl combine chicken, green beans, mixed vegetables, potatoes, carrots and mushroom soup. Add enough chicken stock to make it soupy. Grease a large baking dish and pour in mixture.
3. Blender crust: Place flour, milk and margarine into blender. Blend until smooth. Pour over mixture evenly. Bake on 350 for one hour or until crust is golden brown.
4. NOTE: This crust can be used on any pie. If you put it on a sweet pie you can add a little sugar to the blender when mixing.

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

Ingredients

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

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