EASY CHICKEN AND VEGETABLE POT PIE
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
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
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
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
CHICKEN POT PIE WITH FRESH VEGGIES
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
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!
VEGETABLE POT PIE
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
- Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CHICKEN POT PIE
Try Ina Garten's Chicken Pot Pie recipe for comforting, veggie-filled pastry bowls, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 4 individual pot pies
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
CHICKEN VEGETABLE POTPIE
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
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.
INA GARTEN'S CHICKEN POT PIE
Make and share this Ina Garten's Chicken Pot Pie recipe from Food.com.
Provided by Vicki in CT
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 1952.5, Fat 125.8, SaturatedFat 56.2, Cholesterol 374.3, Sodium 1849.2, Carbohydrate 131.9, Fiber 10.5, Sugar 18.5, Protein 73.8
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
CHICKEN POT PIE I
Easy Chicken Pot Pie.
Provided by Sharon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Boil or steam the chicken breasts until done. Dice.
- Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 20.5 g, Cholesterol 33.5 mg, Fat 11.1 g, Fiber 4.8 g, Protein 15.2 g, SaturatedFat 2.9 g, Sodium 626.7 mg, Sugar 0.2 g
VEGETABLE CHICKEN POTPIE
We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.-Debbie Chilton, Madbury, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).
Nutrition Facts : Calories 525 calories, Fat 21g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1023mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.
More about "garden vegetable chicken pot pie recipes"
VEGAN "CHICKEN" POT PIE WITH GARDEIN RECIPE - THE …
From thespruceeats.com
4.2/5 (18)Total Time 55 minsCategory Entree, DinnerCalories 402 per serving
MOM'S CHICKEN POT PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
VEGAN CHICKEN POT PIE - SARAH'S VEGAN KITCHEN
From sarahsvegankitchen.com
HOMEMADE CHICKEN POT PIE - FEAST AND FARM
From feastandfarm.com
NO VEGETABLE CHICKEN POT PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN POT PIE - BETTER HOMES & GARDENS
From bhg.com
BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
From barefootcontessa.com
CHICKEN POT PIE WITH WINTER VEGETABLES - BROOKLYN SUPPER
From brooklynsupper.com
CREAMY CHICKEN AND VEGETABLE POT PIE - BETTER HOMES & GARDENS
From bhg.com
CHICKEN AND VEGETABLE POT PIE RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE CHICKEN POT PIE RECIPE - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
THE BEST CLASSIC CHICKEN POT PIE - THE WHOLESOME DISH
From thewholesomedish.com
EASY CHICKEN POT PIE WITH FROZEN VEGETABLES - COPYKAT RECIPES
From copykat.com
CHICKEN & BACON POT PIE WITH GOAT CHEESE - ARCTIC GARDENS
From arcticgardens.ca
10 BEST CHICKEN POT PIE WITH FRESH VEGETABLES RECIPES | YUMMLY
From yummly.com
HOMEMADE CHICKEN POT PIE RECIPE - OH SWEET BASIL
From ohsweetbasil.com
GARDEN VEGETABLE CHICKEN POT PIE - LUNCH RECIPES
From fooddiez.com
GARDEN VEGETABLE PIE - RECIPE | COOKS.COM
From cooks.com
CHICKEN AND VEGETABLE POT PIE RECIPE | REAL SIMPLE
From realsimple.com
CHICKEN AND VEGETABLE POT PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
CREAMY VEGETABLE POT PIE | SOUTHERN LIVING
From southernliving.com
GARLIC CHICKEN AND VEGETABLE POT PIE RECIPE - PINCH OF YUM
From pinchofyum.com
VEGAN POT PIE | VEGAN CHICKEN POT PIE - THE EDGY VEG
From theedgyveg.com
10 BEST CHICKEN POT PIE WITH FROZEN VEGETABLES RECIPES | YUMMLY
From yummly.com
CHICKEN POT PIE WITH ROASTED VEGETABLES - VIKALINKA
From vikalinka.com
RECIPE FOR CHICKEN POT PIE WITH VEGETABLES | ALMANAC.COM
From almanac.com
CHICKEN POT PIE (OR VEGGIE POT PIE) - GOOD. FOOD. STORIES.
From goodfoodstories.com
VEGETABLES & CHICKEN POT PIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN-VEGETABLE POT PIE - RECIPE | COOKS.COM
From cooks.com
VEGETABLE AND CHICKEN POT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHICKEN AND VEGETABLE POT PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGETABLE CHICKEN POTPIE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
CHICKEN & VEGETABLE POT PIE | ARCTIC GARDENS
From arcticgardens.ca
VEGETABLE CHICKEN POT PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GARDEN CHICKEN SAUTé RECIPE - PILLSBURY.COM
From pillsbury.com
HOMEMADE CHICKEN POT PIE RECIPE {WITH CREAMY CHICKEN
From tastesoflizzyt.com
VEGETABLE CHICKPEA POT PIE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love