Hearty Chicken Pot Pie Recipes

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FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

GLUTEN-FREE HEARTY CHICKEN POT PIE



Gluten-Free Hearty Chicken Pot Pie image

Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso™ chicken broth
1 teaspoon gluten-free seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  • In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  • Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

HEARTY CHICKEN POT PIE



Hearty Chicken Pot Pie image

Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 6

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
  • Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg

HEARTY CHICKEN POT PIE



Hearty Chicken Pot Pie image

This is the Bisquick Recipe. Very tasty, although I add 1 small green pepper for a little more flavor and I have also tried frozen broccoli (making sure that the broccoli is small pieces) instead of the mixed veggies and it is really good too.

Provided by CookingMonster

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups frozen mixed vegetables
1 cup cooked chicken breast, cutup
1 -10 ounce mushroom stems and pieces
1 (10 ounce) can cream of chicken soup
2 green onions, cut up
1 cup Bisquick baking mix, original
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400 degrees F.
  • Mix veggies, chicken, soup, mushrooms and onion in ungreased caserole (2 quart).
  • Stir in remaining ingredients in small bowl with fork until blended.
  • Pour into casserole and bake 30-40 minutes or until golden brown.

Nutrition Facts : Calories 393.4, Fat 14.6, SaturatedFat 4.3, Cholesterol 92.8, Sodium 1002.7, Carbohydrate 45.6, Fiber 6.7, Sugar 4.3, Protein 22.1

THE BEST CHICKEN POT PIE EVER RECIPE BY TASTY



The Best Chicken Pot Pie Ever Recipe by Tasty image

This is Tasty's version of the ultimate chicken pot pie. A creamy chicken gravy made with aromatics and vegetables is baked between two extra-crispy layers of homemade pie crust made with premium butter. We believe the key to amazing pot pie is to make everything from scratch. Yes, that means roasting your own chicken and making your own chicken stock and pie dough. Trust us, this is worth the work.

Provided by Jasmine Pak

Categories     Dinner

Time 5h55m

Yield 6 servings

Number Of Ingredients 38

1 whole chicken
1 tablespoon kosher salt, divided, plus 2 teaspoons
8 tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
¼ teaspoon coarsely ground black pepper
1 tablespoon fresh thyme
1 lemon, zested then cut into quarters
1 small yellow onion, quartered
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 head garlic, halved crosswise
1 large carrot, cut into 2 in (5 cm) pieces
1 celery stalk, cut into 2 in (5 cm) pieces
1 teaspoon whole black peppercorn
5 sprigs fresh thyme
3 sprigs fresh parsley
1 dried bay leaf
water, as needed
3 cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
2 ½ sticks unsalted european-style butter
½ cup ice
½ cup cold water
½ cup vodka
1 stick unsalted butter
1 cup yellow onion, chopped
1 cup carrot, diced
1 cup baby gold potato, quartered
1 tablespoon fresh thyme
1 teaspoon kosher salt, plus more to taste
½ cup all purpose flour
3 cups homemade chicken broth
½ cup heavy cream, room temperature
½ cup frozen peas
2 tablespoons fresh flat-leaf parsley, chopped
freshly ground black pepper, to taste
1 large egg, beaten with 1 tablespoon of water
flaky sea salt, for garnish

Steps:

  • Roast the chicken: Preheat the oven to 425°F (220°C).
  • Pat the chicken dry with paper towels, including inside the cavity, then season the cavity with 1 tablespoon kosher salt.
  • In a small bowl, mix together the butter, garlic powder, pepper, thyme, lemon zest and 2 teaspoons of kosher salt until well combined. Rub the butter mixture all over the outside of the chicken, including under the skin, making sure to rub the thighs and legs as well as the breast.
  • Add the lemon quarters, onion, and garlic to the cavity of the chicken.
  • To truss the chicken, use a piece of butcher's twine to tie the legs together so the bird holds a nice shape. Tuck the wingtips underneath the breasts so that they fit snugly. Transfer the chicken, breast-side up, to a roasting rack set inside a roasting pan.
  • Roast the chicken for 60-80 minutes, or until a meat thermometer inserted in the thickest part of the chicken thigh reaches 165°F (75°C). Remove the chicken from the oven and let rest at room temperature for 20 minutes.
  • Transfer the chicken to a large cutting board, reserving the juices in the roasting pan. Use a sharp knife to cut the legs and breasts away from the chicken carcass. Remove the skin from the chicken and transfer to the bowl of an Instant Pot, then pull the meat from the bones and shred into ½-inch pieces. Add the bones and carcass to the bowl with the skin. Transfer 4 cups of chicken to an airtight container for the pot pie filling and refrigerate until ready to use. Save any remaining chicken in a separate airtight container for another use; it will keep in the refrigerator for up to 5 days.
  • Make the chicken stock: Add the onion, garlic, carrot, celery, peppercorns, thyme, parsley, and bay leaf to the Instant Pot bowl with the chicken skin, bones, and carcass. Pour in enough water to cover the chicken by 1 inch, then add the reserved chicken juices.
  • Put the lid on the Instant Pot and set to pressure cook on high for 45 minutes. Once the timer goes off, turn the Instant Pot to quick release. Strain the chicken stock into a large bowl and discard the solids. Set aside 3 cups of stock at room temperature for the pot pie filling. Transfer the remaining chicken stock to an airtight container and save for another use; it will keep for up to 5 days in the refrigerator or up to 6 months in the freezer.
  • Make the pie dough: In a large bowl, whisk together the flour and kosher salt. Add the butter and toss to coat each cube in the flour, then smash each piece of butter with your fingertips into lima bean-sized pieces. It's okay if some pieces are larger than others.
  • Add the ice, water, and vodka to a small bowl and stir to combine. Add 1-2 tablespoons at a time to the flour mixture and toss with a rubber spatula until the dough holds together when pressed between your hands. You may not need all of the liquid. The dough should not be very tacky or sticky.
  • Turn the dough onto a clean surface and use a bench scraper to gently bring it together into a rectangle. Fold the dough into thirds, like a business letter. Turn the dough 90°, then flatten and fold into thirds again. Repeat until all of the bits of dough have been incorporated and it just comes together in a smooth, cohesive mass. Do not overwork. Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 1 hour, up to 3 days.
  • Make the filling: Melt the butter in a large pot over medium-low heat. Add onion, carrots, potatoes, and thyme and season with 1 teaspoon kosher salt. Cook until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring constantly, until no lumps remain and the flour is evenly incorporated into the butter, 2-3 minutes.
  • Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened, about 5 minutes. Add the heavy cream and stir to combine.
  • Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken, peas, and parsley. Season with more kosher salt and freshly ground black pepper to taste. Transfer the filling to a large bowl and let cool to room temperature, then place in the freezer for 15 minutes.
  • Assemble the pot pie: Place a portion of pie dough on a floured surface. Sprinkle flour on top of the dough and on the rolling pin, then roll the dough into a 12-inch (30 cm) round, about ⅓ inch thick, rotating 90° every few rolls. Repeat with the remaining dough, rolling out slightly thinner to ¼ inch thick. Roll the thicker dough round onto the rolling pin and transfer to a 9-inch (22 cm) glass deep dish pie plate, gently lifting and pressing so the dough is flush against the dish. Brush the inside of the dough with the egg wash, including the sides and outer rim. Add the chilled filling, spreading evenly.
  • Drape the remaining dough round over the pie. Trim any excess dough around the edges, then pinch the top and bottom doughs together to seal. Roll the edges under, all the way around the pie dish, and crimp using the knuckle of an index finger of one hand and the thumb and index finger of the other.
  • Brush the egg wash all over the top of the dough, getting in the grooves and sides of the pie. Use a paring knife to cut a few vents in the top to allow the steam to escape. Sprinkle flaky sea salt on top. Chill the assembled pie in the refrigerator for 20 minutes, until firm.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 40-50 minutes, rotating halfway through, until the crust is golden brown and the filling is bubbling.
  • Let cool for 15-20 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1414 calories, Carbohydrate 118 grams, Fat 80 grams, Fiber 7 grams, Protein 42 grams, Sugar 13 grams

HEARTY CHICKEN POT PIE



Hearty Chicken Pot Pie image

Who wouldn't love a good chicken pie? I got this recipe from Creative Cook's Kitchen. I have been using their recipes for years and this is a very good one.

Provided by Tisy Adams

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
2 large eggs, divided
2 -3 tablespoons ice water
1 tablespoon butter
1 large onion, finely chopped
1 teaspoon dried thyme
1 1/2 cups whipping cream
1/2 cup chicken broth
2 tablespoons cornstarch
1 1/2 teaspoons paprika
1 cup frozen sliced carrot
1 cup frozen peas
4 cups cooked chicken, shredded

Steps:

  • Making the crust:.
  • In a large bowl, combine flour and salt.
  • Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs.
  • Beat together 1 egg and water.
  • Add to flour mixture; mix until a soft dough forms.
  • Shape into a disk and wrap in plastic wrap; chill for 1 hour.
  • Making the filling:.
  • Preheat oven to 400 degrees.
  • In a large skillet, melt butter over medium heat; add onion and thyme.
  • Saute for 5 minutes.
  • Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture.
  • Whisk until thick.
  • Add carrots, peas and chicken to cream mixture; mix well.
  • Pour into a 6 inch deep-dish pie pan.
  • On a lightly floured surface, roll out dough into a 12 inch circle.
  • Place on top of filling; trim excess dough.
  • Flute edges of pie.
  • Prick the top of crust with a fork or cut slits to allow steam to escape during baking.
  • Lightly beat remaining egg.
  • Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.

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From delishably.com


EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
2019-05-08 Preheat oven to 425 degrees. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain. Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes. …
From spicysouthernkitchen.com


HEARTY CHICKEN POT PIE - LOVE YOUR ABODE
2 sticks of really cold butter cut into 1/2 inch cubes (put cubed butter in freezer for about 1 hr to thoroughly chill) 1 tsp salt; 6-8 tbsp of ice water
From loveyourabode.com


CREAMY CHICKEN POT PIE SOUP - THE CHUNKY CHEF
2021-11-01 Add onions and celery and cook for 3-5 minutes, until softened. Stir in garlic and cook another minute. Add flour and stir to coat. Cook 1 minute to get the raw flour taste out, stirring often. Pour in wine and 1 cup of the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
From thechunkychef.com


CHICKEN POT PIE - EASY CHICKEN RECIPES
2021-10-27 Boil the chicken, carrots and celery and drain. Melt the butter in a skillet and cook the onions and garlic. Whisk in the flour and stir in the broth, bouillon cubes, half and half and thyme. Stir the chicken and veggies into the sauce. Pour the pie filling into the pie crust, cover and seal. Bake until golden brown.
From easychickenrecipes.com


HOMEMADE CHICKEN POT PIE RECIPE - SWEETPEA LIFESTYLE
2020-10-08 Preheat your oven to 425˚. In a large pot, melt butter and saute carrots, celery, and onions until soft. Sprinkle in flour and stir around for a few minutes. Pour in milk and stir to thicken. Add in chicken and seasonings and simmer for 10 minutes. In a thin metal (or foil!) pie pan, layout the bottom crust.
From sweetpealifestyle.com


CHICKEN POT PIE FOR 25 - THERESCIPES.INFO
Classic Chicken Pot Pie Recipe - Pillsbury.com best www.pillsbury.com. One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks …
From therecipes.info


HEARTY CHICKEN POT PIE | CANADIAN LIVING
2009-07-29 Simmer for 8-10 minutes longer or until vegetables are tender-crisp. Remove from heat; remove bay leaf. Add peas, parsley and chicken. Spoon equal portions into four 2 cup oven proof bowls. Roll pastry to 1/4" thickness. Cut out circles about 1" wider than tops of bowls. Stir together egg yolk with water; brush lightly over outside rims of bowls.
From canadianliving.com


- HEART TO HOME MEALS - CANADA
Hearty Chicken Pot Pie. A heartier serving of our chicken pot pie, served with mashed potatoes and mixed vegetables. Save to Favourites A heartier serving of our chicken pot pie, served with mashed potatoes and mixed vegetables. $10.55. Quantity Add to Cart. Save to Favourites Dietary Info; Cooking Instructions; Similar meals; Nutrition Facts. Serving Size: 525g (0oz) Amount per …
From hearttohomemeals.ca


HEARTY CHICKEN POT PIE | RECIPE CART
1 package (16 ounces) frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick™ mix 1/2 cup milk 1 egg
From getrecipecart.com


HEARTY CHICKEN POT PIE RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, …
From stevehacks.com


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