Easy Chicken Pot Pie With Pie Crust Recipe 435

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 CRUST CHICKEN POT PIE

Easy Crust Chicken Pot Pie image

Make and share this Easy Crust Chicken Pot Pie recipe from Food.com.

Provided by Purdywoman

Categories Savory Pies

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cooked chicken breasts
1 (16 ounce) bag mixed vegetables
1 (10 3/4 ounce) can cream of chicken soup
2/3 cup chicken broth
2/3 cup 2% low-fat milk
3/4 cup self rising flour
3/4 teaspoon baking powder
6 tablespoons margarine
3/4 cup 2% low-fat milk

Steps:

Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.

Nutrition Facts : Calories 410.8, Fat 21.4, SaturatedFat 5.6, Cholesterol 67.5, Sodium 1005.8, Carbohydrate 25.4, Fiber 2.7, Sugar 5.1, Protein 28.1

SUPER-EASY CHICKEN POT PIE

Super-Easy Chicken Pot Pie image

Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster.

Provided by kellee_lostaunau

Categories Savory Pies

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 ready-made pie crusts
1 (10 ounce) can Healthy Request cream of chicken soup
8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
1 cup frozen peas and carrot, thawed
1/2 cup frozen cut green beans, thawed
1 cup chicken breast, cooked and cubed

Steps:

Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

Nutrition Facts : Calories 262.2, Fat 14, SaturatedFat 2.1, Cholesterol 0.1, Sodium 299.6, Carbohydrate 31, Fiber 2.4, Sugar 0.3, Protein 3.6

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

Ingredients

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

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