CORNBREAD-TOPPED CHICKEN POT PIE
Chicken Pot Pie goes upscale with chicken breasts and a veggie combo of broccoli, carrots and cauliflower. A sweet cornbread topping makes it yummy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Sprinkle chicken with seasoned salt. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is brown.
- Stir in gravy. Heat to boiling. Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center. Meanwhile, place vegetables in colander. Rinse with hot water until thawed. Remove chicken mixture from heat. Stir in vegetables and sour cream; keep warm.
- In medium bowl, mix cornbread and muffin mix, milk, butter and egg with spoon just until moistened (batter will be lumpy). Spoon chicken mixture into baking dish. Drop batter by spoonfuls around edges of warm chicken mixture. Sprinkle cheese over batter.
- Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570, Carbohydrate 53 g, Cholesterol 160 mg, Fat 4, Fiber 4 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 15 g, TransFat 1/2 g
DELICIOUS CHICKEN POT PIE
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
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
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
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
HEARTY CHICKEN POT PIE
Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
- Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg
YUMMY CHICKEN POT PIE
An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.
Provided by KRL724
Categories Pot Pie
Time 1h
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 879.5, Fat 45.2, SaturatedFat 14.1, Cholesterol 58.3, Sodium 2312.7, Carbohydrate 87.9, Fiber 7.4, Sugar 5.4, Protein 31.6
YUMMIEST CHICKEN POT PIE
This recipe came from my SIL and seems similar to Paula Deen's. I've modified it to fit my needs (the original started with a raw chicken!). It's always a winner at my house!
Provided by Gabby LSW
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Spread chicken pieces over bottom of 13 x 9 baking pan.
- Spread vegetables over top.
- Spoon cream of chicken soup over veggies and spread out.
- Pour chicken broth over this.
- Mix milk, melted butter and bisquick together until fairly smooth (batter will have small lumps but they will break up during cooking).
- Pour the batter over the other ingredients. It will look like there is too much liquid but it does absorb during cooking.
- Bake at 350 degrees for 1 hour or until golden brown.
Nutrition Facts : Calories 575.7, Fat 29.8, SaturatedFat 14.4, Cholesterol 88.9, Sodium 1393.7, Carbohydrate 52.3, Fiber 8.5, Sugar 7.9, Protein 25.9
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