CRUSTLESS CHICKEN POT PIE
One-pot crustless chicken pot pie is so easy to make! It combines simple veggies, spices, and rotisserie chicken in a creamy and flavorful sauce.
Provided by Katya
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.
- Stir in garlic and Italian seasoning, and cook for about 30 seconds or until fragrant while stirring non-stop. Add flour and cook for about 1 minute, while stirring the veggies around.
- Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk. Season with salt and generously with black pepper, to taste. Bring to a simmer and cook for about 3 minutes. It will thicken.
- Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Stir in parsley and serve.
Nutrition Facts : ServingSize 1 cup, Calories 319 calories, Sugar 5.5 g, Sodium 512.8 mg, Fat 16.4 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 17.4 g, Fiber 3 g, Protein 25.4 g, Cholesterol 77.9 mg
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
EASY CHICKEN POT PIE
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
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
ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
ONE-POT CHICKEN POT PIE
Provided by Kelsey
Time 35m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat until hot.
- Add 1 tablespoon of oil and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally.
- Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
- Transfer the potato mixture from skillet to a blender or food processor. Add the nut pods to the blender and process until smooth and creamy the set aside.
- Add the other tablespoon of oil as well as remaining potatoes to pan along with salt, and pepper. Cook for 7 minutes, stirring occasionally. Then add frozen peas, carrots and green beans.
- Raise heat to medium and cook for 5-7 minutes until vegetables are just starting to soften. Add chicken, creamy potato mixture, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.
Nutrition Facts : Calories 257, Sugar 2.3 g, Sodium 532.8 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 25.4 g, Fiber 4.3 g, Protein 22 g, Cholesterol 56.4 mg
ONE-POT CHICKEN POT PIE
Make and share this One-Pot Chicken Pot Pie recipe from Food.com.
Provided by rockinred
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
- Add chicken & cook 5-7 minutes or until well browned.
- Transfer chicken to small plate or bowl.
- Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
- Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
- Add garlic and return chicken and any released juices to the dutch oven.
- Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
- Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
- Remove bay leaf.
- To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
- Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
- In a small bowl, dissolve cornstarch in water to form a paste.
- Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
- Drop biscuit mix by tablespoons over top of filling in dutch oven.
- Simmer uncovered 10 minutes.
- Cover and simmer 10 minutes longer or until biscuits are cooked through.
Nutrition Facts : Calories 360.3, Fat 12.8, SaturatedFat 1.8, Cholesterol 25.9, Sodium 729.2, Carbohydrate 42.2, Fiber 3.3, Sugar 6.1, Protein 20.1
ONE CRUST CHICKEN POT PIE
Make and share this One Crust Chicken Pot Pie recipe from Food.com.
Provided by kwlabear
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cook chicken in italian dressing for 5 minute
- Add neufchatel cheese.
- Cook until melted, stirring constantly.
- Add flour, broth and vegetables.
- Simmer 5 minutes.
- Pour mixture into 10 inch pie plate.
- Arrange pie crust over top, and cut slits to allow steam to escape.
- Bake 30 minute.
Nutrition Facts : Calories 334.9, Fat 18.7, SaturatedFat 7.1, Cholesterol 63, Sodium 433, Carbohydrate 20.8, Fiber 2.4, Sugar 1.8, Protein 20.7
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