4 Ingredient Creamy Chicken Pot Pie Recipes

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SKILLET CHICKEN POT PIE RECIPE BY TASTY



Skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: butter, flour, milk, rotisserie chicken breasts, frozen peas, frozen carrot, salt, pepper, small potato, cream, premade pie crust

Provided by Camille Bergerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 ½ tablespoons butter
3 tablespoons flour
1 ½ cups milk
2 rotisserie chicken breasts, shredded
½ cup frozen peas
½ cup frozen carrot
salt, to taste
pepper, to taste
1 small potato, peeled and chopped
½ cup cream
1 premade pie crust

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Melt butter in a cast-iron skillet over medium-high heat.
  • Add in the flour and stir until bubbling.
  • Whisk in the milk until smooth, then add chicken, frozen peas and carrots, potato, and cream. Stir until fully mixed and bubbling.
  • Drape pie crust over the top of the skillet and cut 4 venting holes in the center.
  • Bake for 30-35 min, or until crust is golden brown. Carefully remove from the oven.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 21 grams, Fat 22 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

CHICKEN POT PIE IV



Chicken Pot Pie IV image

Quick and easy chicken pot pie dish with cheese and broccoli.

Provided by Stephanie Collins

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 6

Number Of Ingredients 8

1 recipe pastry for a 9 inch double crust pie
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
  • In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 36.8 g, Cholesterol 81 mg, Fat 35.3 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.6 g, Sodium 1035.5 mg, Sugar 3.1 g

FOUR INGREDIENTS CHICKEN POT PIE



Four Ingredients Chicken Pot Pie image

Quick, Easy and Good! You wouldn't believe it! I was often asked for this recipe and I wasn't surprised!

Provided by seashells63

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb refrigerated biscuit dough
1 (10 ounce) can cream of chicken soup, condensed
1 cup cooked chicken, cubed
1 lb frozen mixed vegetables, thawed

Steps:

  • Preheat oven to 350 F.
  • Roll out dough and divide in half.
  • Press half the dough into a buttered 9"pie plate.
  • Combine remaining ingredients in a bowl and pour into crust.
  • Cover with remaining dough, crimping edges under to seal.
  • Cut several slits in top of pie.
  • Bake about 30 minutes or until top is well browned.

Nutrition Facts : Calories 555.1, Fat 22.3, SaturatedFat 5.7, Cholesterol 31.9, Sodium 1799.2, Carbohydrate 70, Fiber 6.2, Sugar 9.6, Protein 21.3

4-INGREDIENT CREAMY CHICKEN POT PIE



4-Ingredient Creamy Chicken Pot Pie image

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

1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups frozen mixed vegetables, thawed, drained (carrots, corn, green beans, peas)
1 (10 ounce) container Philadelphia Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

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 DOUBLE-CRUST CHICKEN POT PIE



Creamy Double-Crust Chicken Pot Pie image

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

2 large potatoes, peeled and cubed
2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
5 tablespoons ice cold water
½ cup milk, or more to taste
3 tablespoons butter
2 cups chopped cooked chicken, or to taste
1 ½ cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
2 teaspoons garlic salt
1 teaspoon ground paprika
1 pinch cayenne pepper
ground black pepper to taste

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

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

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

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

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

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

CREAMY CHICKEN POT PIE



Creamy Chicken Pot Pie image

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

1 cup onion, Chopped
1/2 cup flour
1 cup celery, Chopped
2 cups chicken broth
1 cup carrot (Chopped or Sliced)
1 cup potato, Diced
1/2 cup frozen green pea
1 cup half-and-half cream
1/3 cup butter or 1/3 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
4 cups cooked chicken, Chopped
2 frozen pie crusts

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

EASY 4-INGREDIENT CHICKEN POT PIES



Easy 4-Ingredient Chicken Pot Pies image

My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h

Yield 5-6 chicken pot pies, 5-6 serving(s)

Number Of Ingredients 4

3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend)
2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups)
2 (12 ounce) cans chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts

Steps:

  • NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
  • PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
  • PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
  • QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
  • FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
  • UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
  • ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
  • PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
  • BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 769.6, Fat 48.7, SaturatedFat 12.6, Cholesterol 90.5, Sodium 1227.7, Carbohydrate 45.4, Fiber 3.6, Sugar 1.5, Protein 36.6

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CHICKEN PIE - 4 INGREDIENTS
400g condensed cream of chicken soup; 2 cups frozen mixed vegetables thawed; Instructions. Preheat oven to 180°C. Line a non-stick 22cm pie dish with baking paper and one sheet of pastry. In a bowl, combine the chicken, soup and veggies; season with pepper. Pour the mixture into the pie dish and cover with the remaining sheet of pastry; seal the edges with a fork, trim and …
From 4ingredients.com.au


BEST CREAMY CHICKEN POT PIE RECIPES | FOOD NETWORK CANADA
2012-05-16 COOK and stir chicken in large nonstick skillet on medium heat 6 to 7 min. or until lightly browned. Add vegetables and Cooking Creme; cook and stir 1 to 2 min. or until heated through. Step 3. TRANSFER to 9-inch pie plate sprayed with cooking spray. Cover with crust; seal to edge of pie plate with fork. Cut several slits in crust.
From foodnetwork.ca


CHICKEN POT PIE - THE COOKIE ROOKIE® - EASY RECIPES
2022-04-22 Preheat oven to 400°F. Set aside a pie plate. Melt the butter in a large pot or Dutch oven set over medium heat. ½ cup unsalted butter. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 …
From thecookierookie.com


THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
2018-09-14 How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick.
From thewholesomedish.com


4 INGREDIENT CHICKEN POT PIE - CHARISSE YU
2019-02-27 In a bowl, mix chicken, cream of chicken, chicken seasoning, salt and pepper. Use a glass or cookie cutter to mold out circles of crescent dough. Grease a muffin tin and insert circle mold and add the chicken mixture inside. Cover with strips of …
From charisseyu.com


FLAKY CREAMY CHICKEN POT PIE RECIPE - MOMS WHO THINK
2009-10-04 Preheat oven to 400 degrees F. Coat a 9×13-inch baking dish with cooking spray. Roll out the pastry dough and line the bottom and sides of the baking dish with one of the pie crust recipe. Line the pastry with aluminum foil and fill with pie weights or …
From momswhothink.com


MINI CHICKEN POT PIES (ONLY 4 INGREDIENTS) - SWEETLY SPLENDID
2022-05-31 Preheat the oven to 350°F. To a mixing bowl, combine the mixed vegetables, chicken, and cream of chicken with herbs. Mix to combine. Unroll the crescent roll dough and separate. Line each spot of a greased muffin tin with a crescent roll forming a cup. Spoon the mixture evenly among the cups.
From sweetlysplendid.com


5-INGREDIENT EASY CHICKEN POT PIE RECIPE - ATTA GIRL SAYS
2022-03-09 Preheat oven to 350° F. In a saucepan over medium heat, whisk together cream of celery soup and chicken broth until smooth. Add mixed vegetables to soup mixture. Cook until heated through, about 5 minutes. Stir in chopped or shredded chicken. Season with salt and pepper, if desired.
From attagirlsays.com


4-INGREDIENT MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM
2022-05-31 A hot chicken pot pie makes for the perfect comfort meal, but homemade Individual Chicken Pot Pies take comfort and coziness to the next level! Even better, this particular recipe comes together in a flash. These 4-ingredient mini pies prep in 15 minutes, giving you a wonderful family dinner option on busy weeknights. Serve up Individual Chicken Pot Pies with …
From pillsbury.com


THE EASIEST 4 INGREDIENT CHICKEN POT PIE - ICE CREAM & NEON …
COMBINE YOUR SHREDDED ROTISSERIE CHICKEN, VEGETABLES & CREAM OF CONDENSED CHICKEN SOUP IN A LARGE SKILLET. COOK OVER MEDIUM HEAT UNTIL IT BEGINS TO BUBBLE. BAKE YOUR BISCUITS ACCORDING TO THE PACKAGE DIRECTIONS FOR 1/2 THE AMOUNT OF TIME. FLIP THE BISCUITS AND PUT THEM ON TOP OF THE …
From icecreamandneondreams.com


CHICKEN AND VEGGIE POT PIE RECIPE | COLES
STEP 2. Meanwhile, heat a saucepan over medium heat. Reserve the rosemary from roasted vegetable packet. Add the leek and chopped vegetables to pan and cook, stirring, for 5 mins or until leek softens. Add the chicken and soup. Reduce heat to low. Cover and cook for 10 mins or until the chicken is cooked through. Season.
From coles.com.au


4 INGREDIENT CHICKEN POT PIE RECIPES ALL YOU NEED IS FOOD
My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK …
From stevehacks.com


5 INGREDIENT CHICKEN POT PIE - SWEETPHI.COM
2014-01-17 Add the reserved cooking liquid back in the pot with the shredded chicken and add the can of the cream of chicken, reserve 1 tbs. Preheat oven to 350. Add the bag of frozen veggies and cheese to the pot, put a pinch of salt and pepper in and combine all ingredients by stirring a few times.
From sweetphi.com


CREAMY CHICKEN POT PIE RECIPE - DELISH.COM
2011-02-09 Directions. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 minutes or until chicken is lightly browned. Add vegetables; cook 1 to 2 minutes or until heated through. Stir in ...
From delish.com


4 INGREDIENT CHICKEN POT PIE - CHARISSE YU
2019-02-27 Preheat oven to 375F. In a bowl, mix chicken, cream of chicken and sprinkle a little chicken seasoning or salt and pepper. Set aside. Using a glass or cookie cutter, carve out circles of crescent dough. Grease a muffin tin with cooking spray …
From charisseyu.com


CREAMY SIMPLE 5 INGREDIENT CHICKEN POT PIE - MID MITTEN MORSELS
Jump to Recipe This is not your average Chicken Pot Pie. It’s a delicious meal that requires very little work, but can still impress a crowd. In following with my tradition of bringing you excellent recipes with only 5 ingredients (minus the seasonings) to make this meal you will only need: 1 lb cooked chicken ; 8 oz cream cheese; 1 bag of ...
From midmittenmorsels.com


4-INGREDIENT EASY MINI CHICKEN POT PIES - UNSOPHISTICOOK
2022-06-01 Preheat oven to 375 degrees. In a medium bowl, combine vegetables, diced chicken, and soup. Mix well. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups, or press them into 8 greased ramekins. Firmly press in bottom and up side, forming 3/4-inch rim.
From unsophisticook.com


THE BEST CREAMY CHICKEN POT PIE - SPRINKLE SOME SUGAR
2021-03-28 Preheat oven to 425°F. Lightly grease a 9-inch pie dish. Place a baking sheet under the rack you are going to be baking the pot pie on to catch any filling that may bubble over. Carefully place the first pie crust into the bottom of the pan and smooth it down. Trim excess hanging over the edges.
From sprinklesomesugar.com


FOUR INGREDIENTS CHICKEN POT PIE RECIPE - FOOD NEWS
Chicken Pot Pie Casserole Recipe. Scroll to the bottom for the printable version of this recipe! Ingredients. 1 can of 8 biscuits (use 2 cans if you want more breading) 2 Tablespoons unsalted butter; 4 cups frozen mixed vegetables (peas, carrots, corn, and green beans) 2 cups milk; 2 10.5 ounce cans of cream of chicken soup
From foodnewsnews.com


5-STAR CHICKEN POT PIE | COOKING PROFESSIONALLY
Step 11. Reduce the heat to medium-low and simmer until thick, about 5-10 minutes. Step 12. Remove the saucepan from the heat. Step 13. Place 1 of the pie crusts in a pie pan. Step 14. Place the chicken and vegetable mixture in the bottom pie crust. Step 15.
From cookingprofessionally.com


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