Super Yummy Chicken Pot Pie Recipes

DELICIOUS CHICKEN POT PIE

Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

SUPER YUMMY CHICKEN POT PIE

Super Yummy Chicken Pot Pie image

This is so good, tender chicken and vegetables, a creamy sauce, and a crunchy golden brown biscuit like topping... I got this recipe from my aunt and though theres alot of chicken pot pie recipes on here, i havent seen this one... i baked it for around an hour.... i can't believe it took that long but it did... just trust your judgement on how long to bake it...

Provided by Courtly

Categories Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 chicken or 5 chicken breasts, cooked and chopped
16 ounces mixed vegetables
1 (10 3/4 ounce) can cream of chicken soup
1 cup Bisquick baking mix
1/8 cup butter, melted
1/2 cup mayonnaise
1 cup chicken broth

Steps:

Lay chicken in bottom of 8 x 8 inch baking pan.
Heat vegetables and cream of chicken soup in microwave until vegetables are warm.
Spread vegetable mixture on top of chicken.
Combine bisquick, butter, mayonnasie, and chicken broth.
Stir just until combined.
Pour over chicken and spread to evenly distribute.
Bake at 350 till the topping is golden brown.

Nutrition Facts : Calories 453.4, Fat 28.4, SaturatedFat 8.5, Cholesterol 76.5, Sodium 1035.5, Carbohydrate 29, Fiber 2.7, Sugar 6, Protein 20

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.

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