Dangerously Delicious Chicken Pot Pie Recipe Recipe For Hand

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EASY HAND-HELD CHICKEN POT PIES



Easy Hand-Held Chicken Pot Pies image

Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.

Provided by Christina Salinas

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h10m

Yield 16

Number Of Ingredients 8

cooking spray
1 (10 ounce) package frozen mixed vegetables
2 tablespoons water
1 onion, diced
2 (12.5 fl oz) cans diced chicken, drained
1 (10.75 ounce) can condensed cream of chicken soup
salt and ground black pepper to taste
2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
  • Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
  • Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
  • Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 29.3 g, Cholesterol 29.2 mg, Fat 12.3 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 923 mg, Sugar 4.8 g

DELICIOUS CHICKEN POT PIE



Delicious Chicken Pot Pie image

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

Provided by vincy bramblett

Categories     Savory Pies

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
  • Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper; add chicken and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8

QUICK AND DELICIOUS CHICKEN POT PIE



Quick and Delicious Chicken Pot Pie image

Our family loves chicken pot pie. But I have little time to spend in the kitchen these days. So I developed the following quick and easy recipe to satisfy our taste for homemade.

Provided by Peprich

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

2 refrigerated pie crusts
1 (15 ounce) can diced potatoes
16 ounces frozen mixed vegetables, thawed
2 cups diced cooked chicken
1 (10 1/2 ounce) can condensed cream of chicken with herbs soup
1/3 cup milk
1/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place bottom crust in 9" pie plate.
  • Drain potatoes, vegetables and chicken. Combine with remaining ingredients and blend well.
  • Pour into pie crust. Top with remaining pie crust. Seal edges and cut slits in top.
  • Bake at 375 for 45-50 minutes, until golden.

Nutrition Facts : Calories 616, Fat 26.8, SaturatedFat 8.6, Cholesterol 55.3, Sodium 825.9, Carbohydrate 67.7, Fiber 8, Sugar 3.5, Protein 27.3

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

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