CHICKEN POT PIE RECIPE, THE CHEATER'S VERSION
Steps:
- Preheat oven to 400° F.
- Reheat chicken stew in a sauce pot or soup pot over low heat until just simmering and heated through. (You may of course make the stew in preparation for the pot pies, I just happened to have it left over from the day before.)
- Place ramekins on a baking sheet. Ladle stew into ramekins or other oven safe bowls, distributing evenly. Fill to top of bowls or ramekins.
- Whisk egg and milk together, set aside.
- Roll out biscuits (you may need to double them up, depending on the size of your serving dishes). brush rim of bowl or ramekin with egg mixture and lay biscuit dough over containers, pressing gently at the edges to seal the dough in place. cut four small slits in the top of each top to allow steam to escape. (careful, the stew is HOT)
- Brush tops of biscuits with egg mixture. Place sheet pan in oven and bake for approximately 15 minutes or until tops are a deep golden brown.
- Remove from oven and allow to rest approximately 5 minutes before serving.
Nutrition Facts : Calories 253 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHEATER POT PIE
My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.
Provided by Melanie R. Stevens-Adkins
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
- In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
- Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 263 calories, Carbohydrate 27.3 g, Cholesterol 29.8 mg, Fat 12.9 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 989.6 mg, Sugar 4.7 g
CHICKEN POTPIE WITH CHEDDAR CRUST
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.
- Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
- Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.
- Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.
CHEATER'S CHICKEN POT PIE
A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified.
Provided by Orfe_The_Obstinant
Categories Savory Pies
Time 50m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
- Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
- Measure out veggies, frozen or fresh and mix in with chicken/turkey.
- Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
- When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
- Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
- Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
- Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
- Enjoy! Makes great next day lunch.
Nutrition Facts : Calories 321.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 28.1, Sodium 845, Carbohydrate 50.7, Fiber 5.6, Sugar 2.9, Protein 14.2
CHEESY CHICKEN POT PIE
Bring a delicious filling to a delicate crust with this Cheesy Chicken Pot Pie. Our Cheesy Chicken Pot Pie features veggies and chicken in a cheesy sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients in 13x9-inch baking dish.
- Unroll dough; place over chicken mixture.
- Bake 20 to 25 min. or until crust is golden brown.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 7 g, Protein 24 g
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
CHEATING CHICKEN POT PIE
Variations and add ins are a lot of fun with this one. My family loves it! And it is a good way to sneak a few vegetables into my picky 4 yr old! I have added real bacon bits and cheddar cheese too and gotten rave reviews from the kids.
Provided by Lenora Hefley Rice @Rapunzle
Categories Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 325.
- Mix all ingredients but biscuits in large mixing bowl.
- Pour into 8x8 pan sprayed with cooking spray.
- Bake for 30 min.
- While it its baking, separate the biscuits and cut each one into quarters.
- After 30 minutes have passed, remove pan from oven and drop biscuit pieces evenly across top.
- Return to oven for approx. 10 minutes, or until biscuits have browned.
- Enjoy!
FREEZE & BAKE CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: butter, onion, celery, large carrots, milk, chicken broth, flour, rotisserie chicken, frozen peas, salt, pepper, refrigerated pie crusts, disposable foil pot pie pans
Provided by Claire Nolan
Categories Dinner
Yield 6 pot pies
Number Of Ingredients 13
Steps:
- In a deep skillet, melt the butter and cook celery, carrots, and onion until tender.
- Pour in the flour, and mix in well.
- Stirring constantly, add in the milk and chicken broth a little at a time, alternating between the two. Bring to a boil and continue stirring until thickened.
- Add chicken, peas, salt, and pepper, and stir until combined. Remove from heat and cool.
- Roll out pie crust and use the foil pot pie dish as a template. Cut a piece of dough for the bottom of the dish that is about an inch (²¹⁄₂ cm) thicker than the widest rim of the dish, and a piece that is the same size as the rim. (Roll dough back out and repeat to make more pieces.)
- Place the larger piece of crust in the bottom of the foil dish, fill with the cooled pot pie filling, and top with the smaller crust piece.
- Pinch together, then seal together with a fork. Cut 4 small slits in the middle of the crust.
- Cover each pot pie with foil and freeze for up to 2 months.
- To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 86 grams, Fat 58 grams, Fiber 5 grams, Protein 23 grams, Sugar 12 grams
EASY CHEDDAR CHICKEN POTPIE
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
CHEDDARY CHICKEN POTPIE
This is comforting chicken dish that features a medley of flavorful cheeses. Some days I make it in the morning so I can just pop it in the oven for dinner of have my husband start it baking if I'm not home. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-qt. baking dish. , In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds if desired. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 1231mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
CHEESY CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: garlic, chicken breasts, salt, pepper, bacon, chicken stock, fresh rosemary, fresh thyme, sour cream, broccoli, cheese
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C (350˚F).
- Fry the garlic in a pan with a little oil.
- Add the chicken, season with salt and pepper, and fry for a minute.
- Stir in the bacon and fry with the chicken until it is no longer pink.
- Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
- Stir in the sour cream and cooked broccoli.
- Take off the hob and pour filling into two ramekins.
- Top with cheese.
- Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
- Enjoy!
Nutrition Facts : Calories 1185 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 2 grams, Protein 91 grams, Sugar 5 grams
SKILLET CHICKEN POTPIE
Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it's for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No two brands are the same size, but know that all you need is to cover the surface of the skillet. If it's larger than expected, feel free to trim or crimp the edges like a pie, and if it seems too small or is a strange shape, simply roll the pastry on a lightly floured surface to increase its dimensions.)
Provided by Alison Roman
Categories dinner, poultry, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
- Season chicken with salt and pepper. Heat oil in a 10-inch cast-iron skillet (or other heavy bottom skillet) over medium heat. Sear chicken, skin-side down, until deeply golden brown and some of the fat has begun to render out, 5 to 8 minutes. Rotate chicken and continue to cook on all sides until evenly browned and cooked through, an additional 8 to 10 minutes. Remove chicken, keeping all the drippings in the skillet, and let cool slightly on a plate.
- To the drippings, add carrots, celery, garlic, onion and thyme. Season with salt and pepper and cook, stirring occasionally until vegetables are tender and just cooked through, about 5 to 8 minutes. Add flour and stir to coat all the vegetables. Cook, stirring constantly, until the flour has started to turn a light golden brown with no white, floury bits left, about 3 minutes.
- Slowly add the chicken broth or stock ½ cup at a time, using a wooden spoon to blend and scrape up any browned bits on the bottom of the skillet. Once all the broth or stock is added, bring to a simmer and remove from heat.
- Remove the bones and skin from the chicken and shred the meat and skin (discard any skin that is too thick or rubbery) into bite-size pieces or, alternatively, cut it with a knife and fork into bite-size pieces. (If you discover at this stage any pieces of chicken that are not completely cooked through, don't worry; they will finish cooking in the oven.) Add the peas, parsley and chicken and season once more with salt and pepper.
- Carefully unfold the puff pastry and working quickly, place it on top of the skillet (do not worry about it being a perfect circle), letting some of the dough hang off the sides (this will keep it from shrinking too much).
- Whisk the egg with 1 teaspoon of water and brush onto the top of the puff pastry. Cut three 2½-inch slits, about 1-inch apart and place the skillet on top of the sheet pan to catch any drips in the oven.
- Bake until puff pastry is golden brown on top and filling is starting to bubble up, 20 to 25 minutes. Reduce temperature to 375 degrees and continue to cook until puff pastry is baked through all the way and filling has thickened considerably, another 15 to 20 minutes.
- Remove from heat and let cool slightly before eating.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 927 milligrams, Sugar 4 grams, TransFat 0 grams
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