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
CHEESY CHICKEN POT PIE
Make and share this Cheesy Chicken Pot Pie recipe from Food.com.
Provided by Vamy7913
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Combine first four ingredients in a 13 X 9- inch baking dish.
- Unroll dough; place over chicken mixture.
- Bake 20-25 minutes or until crust is golden brown.
Nutrition Facts : Calories 299.5, Fat 11.8, SaturatedFat 5.5, Cholesterol 76, Sodium 643, Carbohydrate 25.9, Fiber 3.5, Sugar 3.5, Protein 22.5
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.
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
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g 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
CHEESY CHICKEN POT PIE RECIPE
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
- In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
- Pour over the layers in the baking dish.
- Stir together the biscuit mix and milk and pour over the casserole.
- Lightly sprinkle garlic powder on top of the biscuit mixture.
- Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 2114 kcal, Fat 54 g, SaturatedFat 28 g, Cholesterol 148 mg, Sodium 3745 mg, Carbohydrate 333 g, Sugar 56 g, Protein 89 mg
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Servings 4-6Total Time 1 hr 30 minsCategory Chicken
- In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 3 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water. Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap. Chill the dough at least 1 hour.
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