Chicken Pot Pie Easy Recipes

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EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 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

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 package (9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Steps:

  • Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
  • Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
  • Bake for 30 minutes or until the topping is golden brown.
  • Serving Suggestion: Serve with a cucumber and tomato salad with your favorite vinaigrette. For dessert serve chocolate ice cream sprinkled with pecan halves and toasted coconut.
  • Using Campbell's® Condensed Cream of Chicken Soup: Calories 320, Total Fat 12g, Saturated Fat 0g, Cholesterol 0mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV
  • Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 0g, Cholesterol 0mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables, thawed
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake uncovered 25 to 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

EASY, FLAVORFUL CHICKEN POT PIE



Easy, Flavorful Chicken Pot Pie image

This chicken pot pie is easy and delicious!

Provided by Ashley Harris Hardin

Time 1h5m

Yield 8

Number Of Ingredients 11

1 (10 ounce) package frozen mixed vegetables
cooking spray
1 (14.1 ounce) package refrigerated 9-inch pie crusts, divided
1 (10.5 ounce) can condensed cream of chicken soup
½ cup mayonnaise
½ cup milk
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon ground thyme
1 (3 pound) rotisserie chicken, boned and shredded

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
  • Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
  • Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g

SUPER FAST & EASY CHICKEN POT PIE



Super Fast & Easy Chicken Pot Pie image

Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.

Provided by Jacque Jacques

Categories     Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F.
  • Prick bottom of 1 pie shell all over with fork.
  • Bake, uncovered, for 10 minutes.
  • Set second pie shell aside to thaw a bit.
  • Combine chicken, vegetables, onions, soup and salt.
  • Fill bottom of the partially baked pie shell with mixture.
  • You will have to mound it up--but don't worry it doesn't get real runny.
  • Place second pie shell on top.
  • Prick with fork 6 times.
  • Set on foil covered oven rack or pan to catch any spills.
  • Bake, for approx 1 hour.
  • Enjoy!

WEEKNIGHT CHICKEN POT PIE



Weeknight Chicken Pot Pie image

I love chicken pot pie, but was always scared it wouldn't turn out right. So one day I decided to just wing it and see what happened. Well, the result was a delicious and easy pot pie that's perfect on a weeknight.

Provided by Jackie Applegate

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ pounds skinless, boneless chicken breasts
3 tablespoons butter
3 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 (16 ounce) package frozen mixed vegetables
1 ½ cups frozen diced potatoes
1 teaspoon salt
½ teaspoon ground black pepper
2 (9 inch) frozen pie crusts, thawed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Bring a pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, 8 to 10 minutes. Drain and cut into 1-inch pieces.
  • Melt butter in a skillet over medium heat. Add flour and cook for about 1 minute. Add mushroom soup and chicken broth; whisk until smooth. Add cooked chicken, mixed vegetables, potatoes, salt, and pepper. Cook until combined, 10 to 15 minutes.
  • Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.
  • Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.
  • Bake in the preheated oven until top crust is browned, 30 to 35 minutes.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 42.6 g, Cholesterol 60.7 mg, Fat 25.8 g, Fiber 3.9 g, Protein 19.6 g, SaturatedFat 7.2 g, Sodium 1109.2 mg, Sugar 2.1 g

ULTIMATELY EASY CHICKEN POT PIE



Ultimately Easy Chicken Pot Pie image

This is a good way to use left over cooked chicken. I usually will add a cut up baked potato with the vegetables. Recipe from Bisquick.

Provided by Christine MT

Categories     Savory Pies

Time 46m

Yield 6 serving(s)

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400 degrees.
  • Mix vegetables, chicken and soup in ungreased 9" pie plate.
  • Stir remaining ingredients with fork until blended.
  • Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 241.4, Fat 9.6, SaturatedFat 2.9, Cholesterol 55.8, Sodium 641.5, Carbohydrate 26.7, Fiber 3, Sugar 2.8, Protein 12.6

EASY CHICKEN POT PIE (COOKING FOR 2)



Easy Chicken Pot Pie (Cooking for 2) image

Bisquick Heart Smart® recipe! Cozy up to a warm chicken pot pie that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 3

Number Of Ingredients 7

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup fat-free (skim) milk
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart® mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white

Steps:

  • Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
  • In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
  • Bake uncovered about 20 minutes or until crust is golden brown.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 20 mg, Fiber 0 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g

EASY BISQUICK CHICKEN POT PIE



Easy Bisquick Chicken Pot Pie image

This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

Provided by E.A.4957

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 egg

Steps:

  • Preheat oven to 400°F.
  • Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
  • Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
  • Bake in oven for 30 minutes or until top turns golden brown.

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From iheartrecipes.com


EASY CHICKEN POT PIE (STOVE TOP RECIPE) - RECIPES THAT CROCK!
2021-06-24 Instructions. Put everything, except your corn starch, water and biscuits, in a large pot, stir, cover and cook on medium high heat until your ingredients reach a boil. Preheat your oven while waiting for your ingredients to come to boil …
From recipesthatcrock.com


CAMPBELL’S CHICKEN POT PIE (EASY RECIPE) - INSANELY GOOD
2022-03-08 Preheat the oven to 400 degrees Fahrenheit. Press 1 pie crust into the bottom and edges of a 9-inch pie plate. Trim the excess, if any. In a medium bowl, combine the chicken soup, milk, chicken, and vegetables. Pour the filling into the pie plate and sprinkle 3/4 cup of cheddar cheese on top.
From insanelygoodrecipes.com


HOMEMADE CHICKEN POT PIE (EASY TO MAKE) - SPEND WITH PENNIES
2021-01-29 Simmer 1 minute. Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper. Line a 9" deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture.
From spendwithpennies.com


EASY CRUSTLESS CHICKEN POT PIE · EASY FAMILY RECIPES
2022-01-18 To prepare the chicken pot pie filling. Melt 1 tablespoon of butter in the skillet over medium high heat. Season the cubed chicken breast with the poultry seasoning, garlic powder, and 1 tsp of salt. Add to the hot skillet and spread into a single layer. Cook about 2 minutes per side without stirring.
From easyfamilyrecipes.com


EASY CHICKEN POT PIE RECIPE - HOW TO MAKE POT PIE FROM SCRATCH
2021-10-29 Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken. Once it starts to thicken add the turmeric, salt, pepper, and thyme. Add the half-and-half or cream, then stir the mixture and let it …
From thepioneerwoman.com


EASY CHICKEN POT PIE RECIPE | MYRECIPES
Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust. Advertisement. Step 2. Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.
From myrecipes.com


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Top Asked Questions

What is the best way to make a chicken pot pie?
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie.
How to cook chicken pot pie in microwave?
This chicken pot pie is easy and delicious! Preheat the oven to 400 degrees F (200 degrees C). Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain. Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
How to bake chicken pot pie with biscuits?
In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
How do you make a chicken and vegetable pie?
Preheat oven to 350 degrees F (175 degrees C). In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.

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