EASY CHICKEN POT PIE
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
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
IMPOSSIBLY EASY CHICKEN POT PIE
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
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
EASY 4-INGREDIENT CHICKEN POT PIES
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
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
EASY BIRD'S EYE CHICKEN POT PIE
Make and share this Easy Bird's Eye Chicken Pot Pie recipe from Food.com.
Provided by BecR2400
Categories Savory Pies
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
- Pour into a buttered 9 x 13-inch pan.
- Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
- Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.
Nutrition Facts : Calories 411.7, Fat 16.7, SaturatedFat 4.8, Cholesterol 60, Sodium 615.3, Carbohydrate 38, Fiber 7.5, Sugar 2.1, Protein 28.7
BIRDS EYE® CHICKEN POT PIE
This comfort food is delicious and easy to prepare because it uses leftover cooked chicken, frozen vegetables and ingredients you are likely to have on hand.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Place vegetables in a two quart baking dish. Spread chicken (or turkey) evenly over vegetables. In small saucepan melt butter over medium heat, add flour, beat until smooth. Whisk in chicken broth, cook until thickened and sauce comes to boil. Add cream, cook another minute. Season with salt, pepper and nutmeg. Pour sauce over chicken and vegetables. Separate the biscuits and place over the sauce. Sprinkle parsley over biscuits. Bake 18 to 20 minutes until biscuits are brown and sauce is bubbling.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 43.9 g, Cholesterol 96.2 mg, Fat 17.4 g, Fiber 3.1 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 920.7 mg, Sugar 5.3 g
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