OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
IMPOSSIBLY EASY BARBECUE CHICKEN PIE
Chicken and frozen corn come together in this hearty pie dinner served with barbecue sauce - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, corn and 3 tablespoons of the parsley in pie plate.
- In medium bowl, stir Bisquick mix, milk, 1/4 cup barbecue sauce and eggs with wire whisk or fork until blended. Pour into pie plate.
- Bake 28 to 32 minutes or until knife inserted in center comes out clean. Brush 2 tablespoons barbecue sauce over top of pie. Sprinkle onions evenly over sauce.
- Bake 2 to 3 minutes longer or until onions are golden brown. Remove from oven; sprinkle with remaining 1 tablespoon parsley. Serve with additional barbecue sauce.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 1 1/2 g
BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT)
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
Provided by LonghornMama
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion, peppers and garlic and saute 5 minutes. Stir in cumin and coriander and cook 2 minutes.
- Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients and cook 15 minutes or until thick, stirring occasionally.
- Spoon chicken mixture into 11x7 inch baking dish coated with cooking spray.
- Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
- Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
BBQ CHICKEN POT PIE
Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans.
Provided by David04
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in baking dish, fill with enough water to cover chicken.
- Bake at 425F for 35 minutes.
- Drain water.
- Let chicken cool 5 minutes.
- Using two forks, shred chicken.
- Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
- Remove chicken from oven.
- Stir in pickles.
- Roll dough out thin into 8 inch discs.
- Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
- Fill the dough cup with the chicken gravy mixture.
- Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
- Repeat until out of chicken mixture.
- Lower oven to 350°F
- Bake for 10-12 minutes.
- Let sit for 10 minutes.
Nutrition Facts : Calories 134.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 50.2, Sodium 540.4, Carbohydrate 8.8, Fiber 1, Sugar 3, Protein 11.3
COWBOY BBQ CHICKEN POT PIE
Steps:
- Heat oven to 400ºF.
- Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
- Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
- Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.
Nutrition Facts : Calories 610, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1040 mg, Carbohydrate 67 g, Fiber 4 g, Sugar 28 g, Protein 27 g
JACK-O'-LANTERN BBQ CHICKEN POT PIE
Try something spooky with this deliciously festive Jack-O'-Lantern BBQ Chicken Pot Pie. Cutting shapes out of crust to resemble a jack-o'-lantern face gives this BBQ chicken pot pie a little extra Halloween spirit.
Provided by My Food and Family
Categories Halloween Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 6 to 8 min. or until lightly browned. Add vegetables; cook 3 to 4 min. or until heated through, stirring frequently. Add all remaining ingredients except pie crust; mix lightly.
- Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
- Unroll pie crust onto cutting board. Use small sharp knife to cut shapes out of crust to resemble a jack-o'-lantern face. Reserve pastry cutouts.
- Place crust over pie; seal and flute edge. Place pie plate on baking sheet. If desired, use pastry cutouts to make leaves, then add to top of pie.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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