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
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
VALU TIME CREAMY CHICKEN POT PIE
Make and share this Valu Time Creamy Chicken Pot Pie recipe from Food.com.
Provided by daday1974
Categories Chicken Breast
Time 45m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 6
Steps:
- Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw.
- Boil chicken until internal temperature reaches 165 degrees Fahrenheit.
- Place cooked chicken & all other ingredients in a bowl, stir to combine.
- Fill pie crust resting in the pie pan with all the ingredients. (Caution: don't make the mistake I did and fill the pie tin too full. Otherwise, you won't be able to get the top pie crust to seal).
- Place the other pie crust on top, pinching sides together to seal.
- Brush the top with an eff white (lightly beaten) for a golden brown finish before placing in the oven.
- Bake at 350 degrees for 20 minutes until crust is golden brown.
Nutrition Facts : Calories 780, Fat 37.9, SaturatedFat 11.1, Cholesterol 74.9, Sodium 2192.3, Carbohydrate 68.6, Fiber 5.6, Sugar 5, Protein 39.2
CREAMY CHICKEN POT PIE
This amazing Spice Company is at my local Farmer's Market: http://www.frombeginningtoendfoods.com/ ... I bought his Bacon Chive Dip and made a chicken pot pie with it. So this recipe stars the dip :) PLEASE let me know if any measurements seem really off. I never measure and forgot to pay enough attention.
Provided by Abi Fae
Categories Poultry
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the bacon until well done and crumble. Set bacon aside and cook the chicken in the bacon grease.
- Add cooked meat to crock pot.
- Caramelized the onion and garlic together in butter. I keep my onion in fairly large pieces, just bigger than a dice. And I garlic press the cloves. Once cooked, add to the meat in the crock pot.
- Add in the carrots and 1 cup chicken broth and cook on low for 2 hours. Add more broth if needed, but this is supposed to end up thick.
- Add the cranberries, cream cheese and bacon dip and let cook for about an hour. Finally, add the peas and turn off the heat.
- Meanwhile, dice and boil the yams. Mash them and let them cool. Add the shredded cheese and mix well.
- Spoon the chicken mixture into pie pans. Sprinkle with bacon and top with the yam mixture. Have a couple extra yams on hand in case it isn't enough! It depends on how deep your pies end up, how much topping they need.
- This makes one deep pie or two smaller.
- Bake at 350 until yams begin to brown, about 30-40 minutes.
- If you are making these ahead, don't bake them. Just put the ingredients into freezable pans and cover with saran wrap and then tin foil. I have 8 in my freezer waiting for me!
Nutrition Facts : Calories 975.7, Fat 71.8, SaturatedFat 33.6, Cholesterol 194.2, Sodium 1368.3, Carbohydrate 48.4, Fiber 7.5, Sugar 4.3, Protein 34.6
CREAMY DOUBLE-CRUST CHICKEN POT PIE
Me and my husband love this creamy chicken pot pie recipe. It's a great dish for cold weather.
Provided by TABDAVIS
Categories Chicken Pot Pie
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 15 minutes.
- While the potatoes are cooking, mix flour and salt together in a bowl. Slowly cut in shortening with a pastry cutter. Sprinkle in 1 tablespoon ice water at a time and knead until dough forms a ball. Divide in half and flatten each piece onto a lightly floured surface. Use a rolling pin to roll out two 9-inch pie crusts.
- Drain potatoes and place back in the pot. Mash potatoes until smooth, then mix in milk and butter. Add cooked chicken, frozen vegetables, condensed soup, Cheddar and mozzarella cheeses, garlic salt, paprika, cayenne, and black pepper.
- Place one pie crust in the bottom of a 9-inch, deep-dish pie plate. Fill with chicken and potato mixture, then top with the remaining crust. Cut slits in the top crust for venting.
- Bake in the preheated oven until golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 47.9 g, Cholesterol 53.5 mg, Fat 35 g, Fiber 4.2 g, Protein 19.8 g, SaturatedFat 12.1 g, Sodium 1162.7 mg, Sugar 2.2 g
4-INGREDIENT CREAMY CHICKEN POT PIE
Make and share this 4-Ingredient Creamy Chicken Pot Pie recipe from Food.com.
Provided by Philly Cooking Creme
Categories Pot Pie
Time 48m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- HEAT oven to 400°F
- COOK and stir chicken in large nonstick skillet on medium heat 5 to 6 minute or until chicken is lightly browned. Add vegetables; cook 1 to 2 minute or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
- COVER with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
- BAKE 25 to 30 minute or until golden brown.
- Substitute: Substitute 2 cups chopped cooked ham for the chicken.
- Nutrition Information Per Serving: 350 calories, 19g total fat, 7g saturated fat, 65mg cholesterol, 610mg sodium, 21g carbohydrate, 1g dietary fiber, 3g sugars, 22g protein, 15%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 8%DV iron.
Nutrition Facts : Calories 265.1, Fat 9.7, SaturatedFat 2.9, Cholesterol 48.4, Sodium 243.2, Carbohydrate 24.6, Fiber 3.9, Sugar 1.1, Protein 20.2
CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
HARTSON'S CREAMY CHICKEN POT PIE
Make and share this Hartson's Creamy Chicken Pot Pie recipe from Food.com.
Provided by Bryan Hartson
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Chicken:.
- Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
- Prepare Vegetables:.
- In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
- Prepare Sauce:.
- In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
- Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
- Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
- Combine Ingredients:.
- Preheat oven 425 degrees.
- Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
- Lightly Mix Sauce into vegetables.
- Add vegetables/sauce mix to crescent roll lined pot.
- Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
- Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.
Nutrition Facts : Calories 690.9, Fat 41.1, SaturatedFat 21.8, Cholesterol 167.4, Sodium 698.9, Carbohydrate 54.1, Fiber 5.7, Sugar 6.2, Protein 27.5
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