SEMI-HOMEMADE CHICKEN POT PIE {+VIDEO!}
The key for this easy chicken pot pie is refrigerated pie crust dough. The filling in this pot pie recipe is homemade but simple -- even without cream of chicken soup!
Provided by Nikki Gladd
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
- Place the diced potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
- Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
- Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
Nutrition Facts : ServingSize 1 wedge, Carbohydrate 50 g, Protein 19 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 61 mg, Sodium 808 mg, Fiber 4 g, Sugar 4 g, Calories 531 kcal, UnsaturatedFat 14 g
SEMI-HOMEMADE POT PIE
You will love this semi-homemade pot pie! It has all the hearty delicious flavors a homemade pot pie has, with minimal effort!
Provided by Pretty Providence
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Prepare your bottom pie crust as directed on package.
- On stove top, heat butter and onion until tender. Stir in flour, salt and pepper. Gradually stir in chicken broth and milk. Stir constantly until thickened.
- Add in chicken and veggies. Remove from heat and spoon mixture into bottom crust.
- Cut slits (or carve design) into your top crust and lay on top of your pot pie.
- Cook at 425 degrees for 30-40 minutes and enjoy!
Nutrition Facts : Calories 602 kcal, Carbohydrate 51 g, Protein 23 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 883 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
CHICKEN POT PIE RICE CASSEROLE
Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!
Provided by Angie - Semi Homemade Recipes
Categories Casserole
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Mix everything together in a large bowl, EXCEPT for butter crackers.
- Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
- Crush butter crackers and sprinkle over top of casserole.
- Bake for 30 minutes.
CHICKEN POT PIES
Steps:
- Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
- Put the chicken breast in a medium pot and cover with 5 cups of water.
- Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
- Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)
- In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
- Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
CHICKEN POT PIE IX
A delicious chicken pie made from scratch with carrots, peas and celery.
Provided by Robbie Rice
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g
SEMI-HOMEMADE CHICKEN N RICE POT PIE
This is a Whole Meal in itself! My Boys really love this almost Home-made tasting Pot Pie. No one would ever know you didn't Slave over the hot stove all day making this? The Rice in this Pot Pie makes it that much more Hearty and Filling!! Your Family would love you for this one!! Just make it your own and be creative and add...
Provided by Anna Perez
Categories Savory Pies
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
- 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
- 3. 3.) Boil and Drain your White Rice and set aside
- 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
- 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
- 6. 6.) Salt and Pepper to taste
- 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
- 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
- 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**
CHICKEN AND RICE POT PIE
Make and share this Chicken and Rice Pot Pie recipe from Food.com.
Provided by Boo Chef in West Te
Categories Savory Pies
Time 40m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
- Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
- Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.
Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3
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