Easy Chicken Pot Pie Pies Recipes

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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

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

EASY CHICKEN POT PIE / PIES



Easy Chicken Pot Pie / Pies image

Comfort food all the way and a pleasant surprise for the family to boot. These pot pies will satisfy a "man-sized" appetite. I was astounded as to how nice they turn out!

Provided by Bone Man

Categories     Savory Pies

Time 2h

Yield 5 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can chicken broth
1 (15 ounce) can peas
1 (15 ounce) can sliced carrots
8 tablespoons butter (1 stick)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon white pepper
1 cup whole milk

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
  • In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
  • Drain the carrots and peas, then add them to the soup blend.
  • Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
  • Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
  • Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
  • Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
  • In another mixing bowl, mix the flour, baking powder, white pepper and milk.
  • When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
  • Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
  • Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
  • Remove from the oven and serve when the tops are golden brown.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Provided by Sunny Anderson

Time 43m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten

Steps:

  • Special equipment: 10-inch cast-iron pan
  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
  • To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
  • Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

CHICKEN POT PIES



Chicken Pot Pies image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 box pie crust
1 whole (4-pound) chicken, cut into parts
5 cups water
Salt
1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 carrots, sliced
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon freshly chopped thyme leaves
1 cup frozen peas
1 tablespoon milk

Steps:

  • Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
  • Put the chicken breast in a medium pot and cover with 5 cups of water.
  • Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
  • Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)
  • In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
  • Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
  • Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

INDIVIDUAL CHICKEN POT PIES



Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Steps:

  • Preheat your oven to 375 degrees F.
  • In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
  • In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
  • With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
  • Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

QUICK ROTISSERIE CHICKEN POT PIES



Quick Rotisserie Chicken Pot Pies image

Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

AP flour, to roll dough, plus a couple round tablespoons for filling/sauce
1 pack puff pastry dough, DuFour preferred brand
1 large egg
1 onion
1 small to medium potato
2 small ribs celery with leafy tops
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons butter
1 large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 teaspoon
About 3 cups chicken stock
1 rotisserie chicken, about 3 pounds
2 teaspoons Dijon mustard
About a tablespoon of heavy cream or creme fraiche
Juice of 1/2 a lemon

Steps:

  • Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
  • Gather your ingredients.
  • Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
  • Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
  • Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
  • Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
  • Serve the chicken and vegetables in bowls and top with pastry.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Delight the whole family with our Easy Chicken Pot Pie recipe. STOVE TOP makes this delicious pot pie easy for any night of the week.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 6

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 cup milk

Steps:

  • Heat oven to 375ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Combine chicken and vegetables in 2-qt. casserole. Mix soup and milk; pour over chicken mixture. Top with stuffing.
  • Bake 30 min. or until hot and bubbly.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

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

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

CHICKEN POT PIE / PIES



Chicken Pot Pie / Pies image

I made about a half dozen of these when I was "nesting" with my second baby, and it saved me from having to cook on Sundays until my baby was six weeks old. These pies freeze really well and are delicious. Add carrots, celery and peas if you like (we prefer them without).

Provided by GiddyUpGo

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 chicken breasts
2 cups potatoes, diced
1 cup onion, chopped
1/3 cup butter or 1/3 cup margarine, melted
1/2 cup flour
2 cups chicken broth
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
4 cups flour
2 teaspoons salt
1 1/2 cups vegetable shortening, plus
1 tablespoon vegetable shortening
1/3-1/2 cup cold water

Steps:

  • Cut the chicken breasts up into one-inch pieces and add to a large pot.
  • Cover just to the top with water and boil for 20 minutes, or until done.
  • Reserve the water (broth) for use later in the recipe.
  • Meanwhile, chop the potatoes and par-boil.
  • In a skillet over medium heat, sauté the onion in melted butter until tender.
  • Whisk in flour and stir until smooth.
  • Cook 1 minute, stirring constantly.
  • Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
  • Stir in chicken, potatoes, and salt and pepper. Set aside.
  • To make pastry, combine flour and salt in a large bowl.
  • Cut in shortening into mixture becomes coarse crumbs the size of peas.
  • Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
  • Divide into 8 equal parts.
  • On a lightly floured surface, roll 4 parts into 10-inch circles.
  • Place pastry circles into four 6-inch disposable pie pans.
  • Divide chicken mixture evenly into pie pans.
  • Roll the last 4 portions of pastry into circles.
  • Place over the tops of the pans and fold edges under and flute.
  • Cut slits in the top of each pie to allow steam to escape.
  • Cover tightly with foil and freeze for up to 2 months.
  • To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.

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 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 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

EASY CHICKEN POTPIES



Easy Chicken Potpies image

These are classic pot pies, with veggies, chicken, and golden crust. No one will resist them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 11

3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
5 tablespoons all-purpose flour
2 cups chicken broth
1/3 pound green beans, trimmed and cut into 1-inch pieces
2 cups diced cooked chicken
Salt and pepper
1 sheet thawed puff pastry
1 beaten egg

Steps:

  • In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.
  • Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Nutrition Facts : Calories 274 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 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 4-INGREDIENT CHICKEN POT PIES



Easy 4-Ingredient Chicken Pot Pies image

My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h

Yield 5-6 chicken pot pies, 5-6 serving(s)

Number Of Ingredients 4

3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend)
2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups)
2 (12 ounce) cans chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts

Steps:

  • NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
  • PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
  • PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
  • QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
  • FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
  • UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
  • ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
  • PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
  • BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 769.6, Fat 48.7, SaturatedFat 12.6, Cholesterol 90.5, Sodium 1227.7, Carbohydrate 45.4, Fiber 3.6, Sugar 1.5, Protein 36.6

CHICKEN POT PIES WITH PUFF PASTRY



Chicken Pot Pies with Puff Pastry image

For those of us who LOVE pot pies, but don't have all day to make them! This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry!

Provided by FlourGirl

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

Time 1h5m

Yield 4

Number Of Ingredients 15

½ cup unsalted butter
4 cups chicken broth, divided
½ cup all-purpose flour
¼ cup dried onion flakes
1 dash hot pepper sauce
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
1 (8 ounce) can carrots, drained
1 (8 ounce) can white potatoes
2 cups diced cooked chicken
4 slices Swiss cheese
1 sheet frozen puff pastry, cut into four squares
1 egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
  • In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
  • In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
  • Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

Nutrition Facts : Calories 947.5 calories, Carbohydrate 55.9 g, Cholesterol 193.2 mg, Fat 64.8 g, Fiber 4.2 g, Protein 35.3 g, SaturatedFat 28.3 g, Sodium 1500.8 mg, Sugar 4.7 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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