Easy Chicken And Vegetable Pot Pie 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

EASY CHICKEN AND VEGETABLE POT PIE



Easy Chicken and Vegetable Pot Pie image

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
  • Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

GARDEN VEGETABLE CHICKEN POT PIE



Garden Vegetable Chicken Pot Pie image

Turn a classic pot pie into the best and most delicious with shortcuts and tasty ingredients.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 can (18.5 oz) Progresso™ Vegetable Classics garden vegetable soup
1 bag (12 oz) frozen mixed vegetables, thawed, drained
2 cups cubed cooked chicken
1/2 teaspoon dried thyme leaves

Steps:

  • Heat oven to 400°F. Remove pie crust from box; set aside.
  • In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
  • Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
  • Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 75 mg, Fat 3, Fiber 6 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 0 g

EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

CHICKEN AND VEGETABLE POT PIE



Chicken and Vegetable Pot Pie image

Chicken and Vegetable Pot Pie

Provided by Sara Quessenberry

Time 1h5m

Number Of Ingredients 11

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
2 onions, chopped (1 cup)
4 carrots, diced (2 cups)
3 tablespoons all-purpose flour
0.5 cup dry white wine
2 cups 1 percent milk
1 10-ounce package frozen peas
1 tablespoon fresh thyme
kosher salt and black pepper
1 9-inch store-bought piecrust, thawed if frozen

Steps:

  • Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside.
  • Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
  • Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes.
  • Stir in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
  • Lay the crust on top, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes.

Nutrition Facts : Calories 398 kcal, Carbohydrate 37 g, Cholesterol 46 mg, Protein 23 g, SaturatedFat 4 g, Sodium 561 mg, Sugar 10 g, Fat 16 g, UnsaturatedFat 0 g

CHICKEN VEGETABLE POTPIE



Chicken Vegetable Potpie image

I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 8

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

Steps:

  • Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.

Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.

EASY AS CHICKEN POT PIE



Easy As Chicken Pot Pie image

This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.

Provided by JavaMama

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 sheet frozen puff pastry, thawed
1 ⅓ cups frozen peas and carrots
⅔ cup frozen corn kernels
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
  • Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
  • Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
  • Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
  • Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 33.6 g, Cholesterol 51.7 mg, Fat 24.6 g, Fiber 2.4 g, Protein 20.7 g, SaturatedFat 8.4 g, Sodium 216.7 mg, Sugar 4.7 g

CHICKEN POT PIE WITH FRESH VEGGIES



Chicken Pot Pie With Fresh Veggies image

The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.

Provided by T Momma

Categories     Chicken

Time 1h40m

Yield 2 deep dish pies, 8-10 serving(s)

Number Of Ingredients 13

32 ounces unsalted chicken stock
1 lb boneless skinless chicken (white or dark meat)
2 celery ribs, split lengthwise in two then chopped
1 cup sweet onion, chopped
1/2 cup butter
1/2 lb baby carrots, cut into thirds
2 large potatoes, peeled and chopped into bite size pieces
2 ears fresh sweet corn, Cut off the cob
3/4 lb fresh green beans, ends removed and cut into bite size pieces
1 family sized can cream of chicken soup
1 (14 ounce) jar chicken gravy
1/2 teaspoon black pepper, to taste
4 ready-made pie crusts

Steps:

  • Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
  • In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
  • Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
  • Turn off the heat to the burner.
  • Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
  • Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
  • Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
  • Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
  • Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!

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