CHICKEN STEW OR CHICKEN POT PIE FILLING
This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.
Provided by Leanne
Categories Savory Pies
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken and set aside.
- Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
- Add milk until it becomes a thick sauce stirring constantly.
- Add 1 can of cream soup and 1/2 a can of milk.
- Make sure sauce is slightly thick.
- Put in frozen veggies, chicken and seasonings.
- Cook on low heat for about an hour.
Nutrition Facts : Calories 241.7, Fat 15, SaturatedFat 4, Cholesterol 77.3, Sodium 120.5, Protein 25.2
CHICKEN POT PIE STEW
This twist on a classic frozen dinner bulks up the vegetables and backs off on the pastry.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 21
Steps:
- In a 4-to 5-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium heat. Add chicken. Cook and stir about 4 to 5 minutes or until chicken pieces are browned on all sides. Using a slotted spoon, transfer chicken to a bowl; set aside.
- In the same Dutch oven heat the remaining 2 teaspoons oil over medium heat. Add celery, carrots, onion, and garlic. Cook and stir for 8 to 10 minutes or until vegetables are just tender.
- Add chicken broth to pot; bring to boiling. Add chicken, mushrooms, corn, and peas. Return to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is done and vegetables are just tender.
- In a small bowl whisk together evaporated milk and flour. Add milk mixture to soup mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in thyme, oregano, salt, and pepper. To serve, ladle soup into bowls and garnish with Pie Crust Leaves. Pie Crust Leaves
- Preheat oven to 400°F. Unroll pie crust onto a lightly floured surface. In a small bowl whisk egg product and water together. Lightly brush mixture over pie crust. Sprinkle pie crust with thyme.
- Using a 1- to 1 1/4-inch floured cutter, cut pie crust into leaves or desired shapes. Place pie crust shapes on a baking sheet. Bake for 6 to 8 minutes or until golden brown. Cool completely on the baking sheet.
Nutrition Facts : Calories 295 kcal, Carbohydrate 30 g, Cholesterol 72 mg, Protein 24 g, SaturatedFat 2 g, Sodium 557 mg, Sugar 12 g, Fat 9 g, UnsaturatedFat 6 g
CHICKEN STEW WITH BISCUITS
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
SLOW COOKER CHICKEN POT PIE STEW
This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.
Provided by GourmetSoy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h20m
Yield 16
Number Of Ingredients 10
Steps:
- Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
- Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g
CHICKEN POT PIE STEW
If you want to enjoy the hearty flavor of chicken pot pie while minding calories, this recipe has you covered! The stew is full of high-protein chicken breast and veggies and cooks up in less than 30 minutes. Served alongside gluten-free crackers for a pot pie crust flavor!
Provided by Meal Prep on Fleek
Categories dinner Lunch Main Dish
Time 28m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter over medium heat in a Dutch oven. Add celery and carrots. Cook covered for 8 minutes stirring occasionally.
- Melt remaining butter in a pot and whisk in gluten-free flour. Cook 30 seconds.
- Add chicken stock to pot and stir, scraping up browned bits on the bottom of the pot. Reduce heat to medium-low and stir in chicken and poultry seasoning. Bring it to a simmer. Simmer for 5 minutes.
- Add milk and peas and stir until thoroughly combined and thickened. Cook 5 minutes longer. Season with sea salt and pepper to taste.
- Divide chicken stew between large compartments of 4 teal MPOF containers. Add 12-13 crackers to each small compartment.
Nutrition Facts : Calories 448 kcal, Carbohydrate 38 g, Protein 24 g, Fat 21 g, Fiber 3 g, ServingSize 1 serving
INSTANT POT® CHICKEN POT PIE STEW
A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.
Provided by Chris Book
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
- Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
- Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g
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