Nells Easy Chicken Pot Pie Recipes

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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

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

REDUCED-FAT CHICKEN POT PIE



Reduced-Fat Chicken Pot Pie image

Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 cup cut-up cooked chicken
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

Steps:

  • Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
  • In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
  • Bake uncovered about 30 minutes or until golden brown.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

Provided by Gloworm6

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup chicken, cooked and cut up
1 (16 ounce) bag frozen peas and carrots, thawed
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Steps:

  • Preheat oven to 400 degrees F.
  • Stir chicken, veggies, and soup in ungreased 2qt casserole dish.
  • Stir remaining ingredients until blended. Pour over chicken mixture.
  • Bake uncovered apx 30 minutes, until crust is golden brown.

Nutrition Facts : Calories 196.2, Fat 7.9, SaturatedFat 2.4, Cholesterol 42.6, Sodium 669.3, Carbohydrate 25.7, Fiber 3, Sugar 2.7, Protein 7.1

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

This chicken pot pie gets rave reviews from family and friends every time, and it is so easy. It is simple home cooking, but my friends always ask for the recipe. This is especially low in fat and calories if you use the 98% fat free cream of mushroom soup. A great way to get veggies into your kids. The biscuits have 150 calories for 3 biscuits with only 15 calories of fat. Healthy and delicious! Enjoy!

Provided by Heartsong

Categories     Savory Pies

Time 1h

Yield 1 pot pie, 12 serving(s)

Number Of Ingredients 10

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrot, peeled and sliced
1 bunch celery, sliced
water, to cover
1 tablespoon salt
1 teaspoon pepper
2 (15 ounce) cans English peas
2 (7 1/2 ounce) packages Pillsbury refrigerated biscuits
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender.
  • Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. You can use 2 cans of cream of mushroom if you like. I only used one because I didn't have the fat free. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It's delicious.
  • Put casserole in oven until just bubbly at 450 degrees.
  • Top with biscuits. Put in the oven at 450 for 8 to 10 minutes. Cook until biscuits are golden.

Nutrition Facts : Calories 321.1, Fat 6, SaturatedFat 1.2, Cholesterol 72.6, Sodium 1269.5, Carbohydrate 34.6, Fiber 6.2, Sugar 9.9, Protein 31.4

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

Provided by GREG IN SAN DIEGO

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (16 ounce) package frozen mixed vegetables, thawed
1 1/2 cups cut up cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup original Bisquick baking mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2 quart casserole.
  • Stir remaining ingredients in a small bowl until blended. Pour onto casserole.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 401.8, Fat 15.5, SaturatedFat 4.6, Cholesterol 103.2, Sodium 1012.4, Carbohydrate 42.8, Fiber 5.6, Sugar 4, Protein 24.1

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

Provided by FDADELKARIM

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 tablespoon canola oil
1/2 medium yellow onion, finely chopped
1 -2 cooked boneless skinless chicken breast, cubed
1 (10 1/2 ounce) can cream of chicken and mushroom soup
3/4 cup 2% low-fat milk
1 (15 ounce) canned diced potatoes, drained
3/4 cup frozen peas and carrot
1/2 cup shredded sharp cheddar cheese (more if you want it cheesier)
1/4 teaspoon black pepper
1/4 teaspoon italian seasoning
1 -2 dash garlic powder
salt, to taste
1 cup 2% low-fat milk
1 egg
2 cups Bisquick baking mix

Steps:

  • Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
  • Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
  • Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
  • Next, gently pour in the filling then top with the remaining biscuit mixture.
  • Bake 30 minutes or until the top turns golden and filling is completely heated through.

Nutrition Facts : Calories 537.2, Fat 20.7, SaturatedFat 7.7, Cholesterol 89.4, Sodium 1073.5, Carbohydrate 64.8, Fiber 5, Sugar 13.6, Protein 23

IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

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