YUMMY CHICKEN POT PIE
An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.
Provided by KRL724
Categories Pot Pie
Time 1h
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 879.5, Fat 45.2, SaturatedFat 14.1, Cholesterol 58.3, Sodium 2312.7, Carbohydrate 87.9, Fiber 7.4, Sugar 5.4, Protein 31.6
CHRISTINE'S CHICKEN POT PIE
Easy homemade chicken pot pie. The beauty of this pot pie is you can use mixed vegetables, carrots and peas or just corn. Use what you like as the sauce and seasoning's are what make this pie taste so good!
Provided by internetnut
Categories Pot Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in skillet over medium-low heat. Saute onions until translucent. When translucent add in garlic cloves. At this point you may need to add a little chicken broth to keep from sticking. Once the garlic has cooked a few minutes sprinkle with the flour. Continue cooking while stirring for a few minutes. Then add more chicken broth till you have a smooth paste. Then add in the two cans of chicken soup continuing to stir. You may need to add more chicken broth. At this point season the sauce with as much of each seasoning as desired. Making sure to rub the seasoning's between your fingers while seasoning the sauce. Stir to mix. Remove from heat.
- Add the mixed vegetables and chicken stirring until combined. Add milk to thin until filling is back to sauce consistency.
- Line a greased pie plate with one of the pie crust. Pour the filling into the crust. With the remaining crust cut into strips and line pie plate to resemble lattace.
- Heat oven to 425 and bake for 35 - 40 minutes. Remove from oven and allow to rest 15 minutes before cutting.
Nutrition Facts : Calories 465.8, Fat 27.3, SaturatedFat 8.9, Cholesterol 45.5, Sodium 962.9, Carbohydrate 39.2, Fiber 3.7, Sugar 1.3, Protein 16.7
EASY, FLAVORFUL CHICKEN POT PIE
This chicken pot pie is easy and delicious!
Provided by Ashley Harris Hardin
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
- Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
- Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g
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