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 CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
VEG-ALL CHICKEN POT PIE
It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.
Provided by Chef Teresa 2
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients.
- Spoon into prepared pie crust.
- Cover with top crust; crimp edges to seal.
- Slit top crust and brush with egg.
- Bake at 375 degrees for 40 minutes.
- Cool for 10 minutes before serving.
Nutrition Facts : Calories 607.8, Fat 29.7, SaturatedFat 6.6, Cholesterol 64.5, Sodium 1869.5, Carbohydrate 57.5, Fiber 4.7, Sugar 8.1, Protein 26.4
EASY CHICKEN VEGGIE POT PIE
An easy and delicious pot pie meal for 2-4 people, with a fluffy Bisquick crust and creamy filling. Use canned chicken and a bag of steamed vegetables and mix the filling right in the baking dish for lazy week nights when you're low on clean dishes! Adapted from Paula Deen's Quick and Easy Chicken Pot Pie recipe found here: http://www.pauladeen.com/quick-and-easy-chicken-pot-pie
Provided by asp_2616
Categories Weeknight
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- heat oven to 350°F. Lightly grease an 8 x 8 inch baking dish.
- In a large bowl, combine soup, sour cream, 1/4 cup milk, and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
- In a small bowl, combine Bisquick, seasonings, and half of the cheese. Add remaining 1/2 cup milk, stirring until well mixed. Spread batter over filling, sprinkle with remaining cheese, and place in oven for 30-40 minutes or until crust is golden.
Nutrition Facts : Calories 571.7, Fat 35.6, SaturatedFat 16.2, Cholesterol 70.7, Sodium 1957.7, Carbohydrate 48, Fiber 1.1, Sugar 8.5, Protein 15.3
EASY VEGETABLE POT PIE
This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.
Provided by KDCG
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
- Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
- Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g
EASY CHICKEN POT PIE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Cozy up to a warm chicken pot pie that's ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
- In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
- Bake uncovered about 20 minutes or until crust is golden brown.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fiber 0 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
EASY CHICKEN OR TURKEY POT PIE (USING FROZEN VEGGIES)
I love this simple dish because it is well, easy and lets face it, everyone loves chicken pot pie. It can be made with a refrigerated pie crust or a homemade crust. It is also a great recipe to have on hand for all the leftover turkey most of us try to figure out what to do with after turkey day!
Provided by Crazy4Food
Categories Savory Pies
Time 40m
Yield 4 small pies, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
- Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.
Nutrition Facts : Calories 375.9, Fat 21.1, SaturatedFat 6.3, Cholesterol 8.9, Sodium 1486.4, Carbohydrate 38.8, Fiber 3.7, Sugar 5.9, Protein 8.2
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