Easy Chicken Pot Pie With Flavor Recipes

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

Ingredients

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, FLAVORFUL CHICKEN POT PIE

Easy, Flavorful Chicken Pot Pie image

This chicken pot pie is easy and delicious!

Provided by Ashley Harris Hardin

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 (10 ounce) package frozen mixed vegetables
cooking spray
1 (14.1 ounce) package refrigerated 9-inch pie crusts, divided
1 (10.5 ounce) can condensed cream of chicken soup
½ cup mayonnaise
½ cup milk
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon black pepper
⅛ teaspoon ground thyme
1 (3 pound) rotisserie chicken, boned and shredded

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g

EASY CHICKEN POT PIE...WITH FLAVOR!!

Easy Chicken Pot Pie...with Flavor!! image

I bought the 2007 Taste of Home low fat Comfort food cookbook and found this gem in it. We love this recipe!! What sets this apart from the typical Bisquick recipe is that this recipe calls for poultry seasoning and thyme...it's all about flavor with these two. It also calls for lower in fat ingredients as well tons of flavor without the typical fat you can find in your traditional pot pie. If you are following weight watchers, this serves 6 people (1 1/3 cup of the mixture) with two biscuits each and only 6 weight watcher points a serving. *****I changed this recipe up...rather then 2-16 oz BAGS of veggies as the original recipe called for...I just opted for one. With how it only serves 6....it would of been way too many veggies. Also...rather then using thawed veggies I opted to keep them frozen...that way the veggies wouldn't be mush after the baking process. You will love this one!!!

Provided by Johnsdeere

Categories Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup, undiluted
1/2 cup plus 2/3 cup nonfat milk, divided
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
1 (16 ounce) package frozen mixed vegetables
1 1/2 cups cubed cooked chicken breasts
1 1/2 cups reduced-fat biscuits or 1 1/2 cups baking mix

Steps:

In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning. Stir in frozen vegetables and chicken.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, stir biscuit mix and remaining milk just until blended. Drop by 12 rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and biscuits are golden brown.

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