Hurry Up Pie Recipes

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HURRY UP CHICKEN POT PIE (PAULA DEEN)



Hurry up Chicken Pot Pie (Paula Deen) image

This is a quick chicken pot pie recipe from Paula Deen. It is so easy to make, and you could modify this recipe in so many ways.

Provided by Mish K.

Categories     Savory Pies

Time 45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken breasts
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrot
1/2 cup frozen green pea
1 (10 3/4 ounce) can cream of chicken soup
1 cup chicken broth
salt and pepper (optional)
1 1/2 cups instant biscuit mix
1 cup milk
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees F.
  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas.
  • Mix the soup, chicken broth, and season with salt and pepper, if desired; pour over the layers.
  • Stir together the biscuit mix and milk, and pour this over the casserole.
  • Drizzle butter over the topping.
  • Bake until the topping is golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 708.6, Fat 45.1, SaturatedFat 21.4, Cholesterol 241.3, Sodium 1567.8, Carbohydrate 41.1, Fiber 2.1, Sugar 7.7, Protein 33.9

HURRY-UP PIE



Hurry-Up Pie image

A quick, yummy pie with a hint of refreshing citrus. Perfect for cook-outs or other get togethers because in makes 2 pies at once. Given to me by a coworker who always has the perfect recipe! (Refrigeration time listed as cook time.)

Provided by Soup Fly

Categories     Pie

Time 40m

Yield 2 Pies

Number Of Ingredients 5

2 graham cracker pie crust
1 (8 ounce) container whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
5 tablespoons lemon juice
1 (15 ounce) can crushed pineapple or 1 (15 ounce) can mandarin oranges

Steps:

  • Combine milk and lemon juice.
  • Mix in whipped topping.
  • Drain can of fruit and add to mixture.
  • (You will want to cut the oranges into small pieces if you choose to use them.) Divide mixture between the two pie shells and spread until fairly smooth.
  • Refrigerate at least 30 minutes before serving.

HURRY-UP CHICKEN POT PIE



Hurry-Up Chicken Pot Pie image

This casual dish is a shortcut version of the lavish Chicken Pot Pie on our dinner menu.

Yield serves 4-6

Number Of Ingredients 10

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 cup chicken broth
One 10 3/4-ounce can cream of chicken soup
Salt and pepper (optional)
1 cup Lady & Sons Biscuit Mix
1 cup milk
1/2 cup (1 stick) melted butter

Steps:

  • In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the broth with the soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the Biscuit Mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake at 350 degrees until the topping is golden brown, 30 to 40 minutes.

HURRY-UP BISCUITS



Hurry-Up Biscuits image

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

3 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt
2 cups heavy whipping cream

Steps:

  • Preheat oven to 375°. In a large bowl, whisk flour, baking powder, sugar and salt. Add cream; stir just until moistened., Drop by 1/4 cupfuls 1 in. apart onto greased baking sheets. Bake until bottoms are golden brown, 17-20 minutes. Serve warm.

Nutrition Facts : Calories 256 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 346mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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