Open Faced Chicken Pie Recipes

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OPEN-FACE CHICKEN PITAS



Open-Face Chicken Pitas image

Deli chicken takes the place of lamb in these easy-to-assemble gyro sandwiches.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 cups shredded deli rotisserie chicken, without skin (from 2- to 2 1/2-lb chicken)
1 teaspoon Greek seasoning
4 Greek-style pita fold breads (7 inch)
1/3 cup refrigerated hummus
1/2 cup chopped cucumber
2 plum (Roma) tomatoes, chopped (1 cup)
1/2 cup crumbled feta cheese (2 oz)
Plain yogurt or sour cream, if desired
1 green onion, sliced (1 tablespoon)

Steps:

  • In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
  • Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

OPEN FACED CHICKEN POT PIE



Open Faced Chicken Pot Pie image

Make and share this Open Faced Chicken Pot Pie recipe from Food.com.

Provided by FDADELKARIM

Categories     Savory Pies

Time 4h45m

Yield 5 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts, frozen
3/4 cup low sodium chicken broth
salt & pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of potato soup
1/2 cup 2% low-fat milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 (15 ounce) can diced potatoes, drained
1 (10 ounce) package frozen peas and carrots (optional)
1 (12 ounce) package refrigerated buttermilk biscuits

Steps:

  • Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
  • Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
  • Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
  • Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

Nutrition Facts : Calories 443.3, Fat 15.2, SaturatedFat 4.4, Cholesterol 37.2, Sodium 1694.7, Carbohydrate 56.4, Fiber 3.2, Sugar 8.9, Protein 20.7

OPEN-FACED APPLE PIE



Open-Faced Apple Pie image

All the goodness of apple pies!

Provided by Cathy Brisco

Categories     Desserts     Pies     Apple Pie Recipes

Yield 8

Number Of Ingredients 9

1 cup corn syrup
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
2 eggs, beaten
4 packets granulated artificial sweetener
½ cup butter
3 tablespoons all-purpose flour
1 recipe pastry for a 9 inch single crust pie
3 cups chopped apples

Steps:

  • Cook corn syrup, Sweet 'n' Low, butter, flour until the mixture coats a spoon. Add beaten eggs, mix well. Add vanilla and nutmeg.
  • Put chopped apples into crust. Pour cooked mixture over apples.
  • Bake 15 minutes at 425 degrees F (220 degrees C). Turn oven back to 350 degrees F (175 degrees C) for 30 minutes. Cool before cutting.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 48.7 g, Cholesterol 77 mg, Fat 20.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 9.6 g, Sodium 217.6 mg, Sugar 5.1 g

OPEN-FACED CHICKEN PIE



Open-Faced Chicken Pie image

Make and share this Open-Faced Chicken Pie recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup
1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
1 (15 ounce) can Veg-All, drained (mixed vegetables)
2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
1 teaspoon Worcestershire sauce
1/2 teaspoon ground sage
salt and black pepper, to taste
12 slices white bread
chopped parsley, for garnish

Steps:

  • In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
  • Add canned vegetables and chicken. Cook until heated through.
  • Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
  • Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

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