Fast Lane Chicken Pot Pie Recipes

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

SUPER FAST CHICKEN POT PIE

Super Fast Chicken Pot Pie image

Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article.

Provided by Susie D

Categories Savory Pies

Time 40m

Yield 1 pot pie, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
1 (15 ounce) jar alfredo sauce
16 ounces frozen mixed vegetables (peas, carrots, green beans, corn)
2 tablespoons chopped pimiento or 2 tablespoons red peppers
1 pinch dried thyme
salt & pepper
2 crusts from 1 package refrigerated pie crusts

Steps:

Preheat oven to 375 degrees.
Chop chicken.
Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
Add everything except the pie crusts. Stir.
Spray a deep dish glass pie pan with cooking spray.
Line the pie pan with one crust. Press lightly to mold to pan.
Fill with chicken, vegetable, & sauce mixture.
Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
Bake for 25-30 minutes until golden brown.
Let sit 5-10 minutes before slicing into wedges.

SUPER FAST & EASY CHICKEN POT PIE

Super Fast & Easy Chicken Pot Pie image

Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.

Provided by Jacque Jacques

Categories Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Steps:

Preheat oven to 375°F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!

QUICK CHICKEN POT PIE

Quick Chicken Pot Pie image

Here is a quick and easy version of the old fashion pot pie that can be ready in minutes. My kids love it, and so do their friends. It's a great way to use leftover chicken, turkey and all those small amounts of leftover vegetables that you may have hidding in your fridge.

Provided by Tandy Higgins

Categories Savory Pies

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 cups cooked chicken, cubed (turkey works well too)
1 (28 ounce) can mixed vegetables (Veg-all, drained)
21 ounces Campbell's Cream of Mushroom Soup
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 pie crusts (Pillsbury-the refrigerated rolled crust works best)

Steps:

Place the first five ingredients in a large bowl and heat until heated through in the microwave.
Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
Remove one of the refrigerated pie crust rolls and let warm to room temperature.
Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
Let stand for 15 minutes before serving. Yummy!
Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

Nutrition Facts : Calories 437.6, Fat 23.7, SaturatedFat 5.9, Cholesterol 39.4, Sodium 1266.9, Carbohydrate 35.7, Fiber 4.7, Sugar 3.8, Protein 19.9

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