Quick And Easy Chicken Pot Pie Recipes

QUICK AND EASY CHICKEN POT PIE

Steps:

• Preheat the oven to 425°F.
• Melt butter in a large cast-iron skillet over medium-high. Stir in flour until smooth.
• Stir in vegetables, broth, cream, chicken, and thyme. Bring to a boil.
• Remove from heat, and place a pastry sheet over the top of the skillet.
• Bake in preheated oven until golden brown and bubbling, about 18 minutes.

IMPOSSIBLY EASY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

EASY CHICKEN POT PIE

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.

QUICK CHICKEN PIE

Steps:

• In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

QUICK CHICKEN POT PIE

Steps:

• Place the first five ingredients in a large bowl and heat until heated through in the microwave.
• Divide evenly into 2 deep dish pie plates (I use the Pampered Chef one).
• Remove one of the refrigerated pie crust rolls and let warm to room temperature.
• Unroll over the vegetables and bake in 375 degree oven for 20 minutes or until browned.
• Let stand for 15 minutes before serving. Yummy!
• Of course you can just make 1 Chicken Pot Pie, however, it is great to serve for leftovers. So, plan ahead and make 2!

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

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!

EASY DOUBLE-CRUST CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
• Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
• Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.