Impossibly Easy Mini Chicken Pot Pies Recipes

EASY CHICKEN POT PIE

Easy Chicken Pot Pie image

It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 2/3 cups frozen mixed vegetables, thawed
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake uncovered 25 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

IMPOSSIBLY EASY CHICKEN POT PIE

Impossibly Easy Chicken Pot Pie image

This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Provided by Bisquick

Categories Trusted Brands: Recipes and Tips Bisquick®

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

1 ⅔ cups Green Giant™ Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Original Bisquick® mix
½ cup milk
1 egg

Steps:

Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g

MINI CHICKEN POT PIES

Mini Chicken Pot Pies image

Chicken pot pies made with green beans and Progresso® broth gives you delicious dinner for eight.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons cold butter
3/4 cup cold water
1/2 cup butter
1 medium onion, chopped
1 medium carrot, chopped (1 cup)
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups milk
3 cups shredded cooked chicken
2 cups frozen cut green beans, thawed
1 teaspoon salt

Steps:

In medium bowl, mix 2 1/2 cups flour and 1/2 teaspoon salt. Cut in cold butter, using pastry blender, until particles are size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until flour is moistened. Shape dough into a ball. Divide dough in half; shape into flattened rounds. Wrap in plastic wrap; refrigerate 45 minutes.
Heat oven to 375°F. Spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place on cookie sheet. In 3-quart saucepan, melt 1/2 cup butter over medium heat. Cook onion and carrot in butter 3 minutes until tender. Sprinkle with 1/2 cup flour; cook 3 minutes, stirring constantly. Stir in broth and milk. Heat to boiling. Stir in chicken, beans and 1 teaspoon salt. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into 8 (4-inch) rounds. Divide chicken mixture among baking dishes. Top each with dough round. Bake on lower oven rack 35 to 45 minutes or until browned. Let stand 15 minutes before serving.

Nutrition Facts : Calories 610, Carbohydrate 44 g, Fat 7, Fiber 3 g, Protein 25 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1180 mg

IMPOSSIBLY EASY MINI CHICKEN POT PIES

Impossibly Easy Mini Chicken Pot Pies image

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g

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