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
SUPER EASY CHICKEN POT PIE
Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
- Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
- Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.
Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
MAMA'S CHICKEN POT PIE
An easy recipe for the best classic homemade Chicken Pot Pie with tender chicken in rich, velvety sauce with a double crust that's flaky and perfect!
Provided by Mandy Rivers | South Your Mouth
Categories dinner, supper, main dish
Time 2h50m
Number Of Ingredients 11
Steps:
- Read recipe notes before beginning.
- Add chicken to a large pot then add 4 cups water (it's OK if the chicken isn't submerged). Season per your preference, cover then cook over low heat for about 2 hours or until the legs and thighs are pulling apart from the chicken.
- Remove chicken to cool then strain broth, reserving 2 cups. Save the remaining broth for another recipe.
- Once cool enough to handle, remove skin and bones from chicken then cut into bite-sized pieces; set aside.
- Preheat oven to 400 degrees.
- Sauté carrots, celery and onion in butter over medium heat for 10 minutes. Add salt, pepper, thyme and flour then stir until very well combined. Continue cooking for 2 minutes.
- Combine reserved 2 cups of broth with half & half then slowly pour over vegetables. Using a large whisk, stir and cook until thick and bubbly. Remove from heat then stir in chicken.
- Roll out one pie pastry on a lightly floured surface until just large enough to line the bottom and slightly overhang the sides of a 1.5-quart deep dish pie pan or other round or oval baking dish. Pierce the bottom of the pastry 4-5 times with a fork.
- Pour chicken mixture over bottom pastry.
- Roll out remaining pastry just large enough to slightly overhang the top. Lay pastry over chicken mixture then folder over bottom pastry, pinching to seal.
- Cut 3-5 slits in the top pastry to vent then bake at 400 degrees for 35-45 minutes or until the crust is golden brown. Place a pie guard or aluminum foil ring over edges after about 20 minutes to prevent overbrowning.
- Cool for at least 15 minutes before serving.
MAMA'S CHICKEN POT PIE
This is my mother's mouthwatering chicken pot pie. She makes it with a wonderful homemade pie crust recipe... which I can't find. So for now I just cheat and use a frozen pie shell.
Provided by LutieLu
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Fry the potatoes, carrots and onions in the butter.
- In a separate bowl combine the cream of chicken soup, tyme, basil, marjoram, chicken and cheese.
- After the veggies are done, place them in the bowl and mix well with other ingredients.
- Pour into a deep casserole dish.
- Place a frozen pie shell on top of the dish and cut slits in the top of it.
- Place in the oven and bake for about 45 minutes.
Nutrition Facts : Calories 485.2, Fat 34.1, SaturatedFat 14.3, Cholesterol 45.2, Sodium 937.9, Carbohydrate 37.4, Fiber 3.5, Sugar 2.6, Protein 8.5
MAMA'S SUPER EASY CHICKEN POT PIE
A family staple... my kids have loved it since toddlerhood. Now they eat so much of it that I have to double the recipe--very easy to do by just doubling all ingredients except the pie crust and laying out a top and bottom lattice-style crust in a 9x13 dish.
Provided by LexingtonMom
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook (I boil) and cube chicken.
- Mix together all ingredients except pie crusts.
- Coat a regular 9-inch pie pan with non-stick spray (butter-flavored is good!). Lay one pie crust in bottom and up sides pan.
- Pour chicken mixture into crust.
- Lay other pie crust over top, pinching edges up to seal and form crust. Cut two small (1 inch) slits in each quarter of pie.
- Place on foil-lined cookie sheet (in case of spillage) and cook in 375 degree oven for 25 to 30 minutes, until crust is golden brown and filling is bubbly. You may need to cover edges of crust with foil during last 10 minutes if it is getting too brown (doubling the recipe eliminates this concern).
Nutrition Facts : Calories 695.3, Fat 38.8, SaturatedFat 10.1, Cholesterol 43, Sodium 1207.1, Carbohydrate 61.1, Fiber 6.8, Sugar 3.2, Protein 24.9
MAMA'S CHICKEN PIE
This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There's no veggies... just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It's also a great way to...
Provided by Janet Crow
Categories Casseroles
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
- 2. In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
- 3. Lightly spray a 9x9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
- 4. Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
- 5. Place in a 400 degree oven for 25 minutes.
- 6. Remove and spoon the remaining chicken mixture over the top.
- 7. Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
- 8. Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.
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