Super Fast Chicken Pot Pie Recipes

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IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) 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 9-inch glass pie plate.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

SUPER EASY CHICKEN POT PIE



Super Easy Chicken Pot Pie image

Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
2 cups frozen mixed vegetables
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
  • Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
  • Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

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.

QUICK CHICKEN POT PIE



Quick Chicken Pot Pie image

Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury® crescent roll dough, so I used that as a crust. It was okay, but I will use a regular pie crust (store-bought or scratch) the next time. My husband loved the chicken/veggie filling; it's a keeper.

Provided by Robin5791

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 4

Number Of Ingredients 13

1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
2 tablespoons butter, divided
½ onion, chopped
½ cup sliced celery
1 tablespoon all-purpose flour
1 cup chicken broth
2 cups cubed cooked chicken
1 teaspoon seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
ground black pepper to taste
1 cup sour cream
½ cup shredded mozzarella cheese
1 sheet prepared pastry dough

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
  • Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
  • Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
  • Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
  • Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
  • Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

Nutrition Facts : Calories 683.1 calories, Carbohydrate 40.4 g, Cholesterol 104.2 mg, Fat 45.7 g, Fiber 5.8 g, Protein 28.9 g, SaturatedFat 19.2 g, Sodium 743.3 mg, Sugar 1.2 g

SUPER FAST & EASY CHICKEN POT PIE



Super Fast & Easy Chicken Pot Pie image

Make and share this Super Fast & Easy Chicken Pot Pie recipe from Food.com.

Provided by Jacque Jacques

Categories     Savory Pies

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (9 inch) deep dish pie shells
3 chicken breasts (or canned chicken can be used)
1 cup canned carrot
1 cup frozen peas
1 cup frozen corn
1 (2 3/4 ounce) can French-fried onions
2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F.
  • Prick bottom of 1 pie shell all over with fork.
  • Bake, uncovered, for 10 minutes.
  • Set second pie shell aside to thaw a bit.
  • Combine chicken, vegetables, onions, soup and salt.
  • Fill bottom of the partially baked pie shell with mixture.
  • You will have to mound it up--but don't worry it doesn't get real runny.
  • Place second pie shell on top.
  • Prick with fork 6 times.
  • Set on foil covered oven rack or pan to catch any spills.
  • Bake, for approx 1 hour.
  • Enjoy!

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

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

LUSCIOUS CHICKEN POT PIE



Luscious Chicken Pot Pie image

Yummy-ummy-ummy!!!

Provided by Michael

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 4

1 recipe pastry for a (10 inch) double crust pie
4 boneless chicken breast halves, cooked and diced
2 (10.75 ounce) cans condensed cream of chicken soup
3 (15 ounce) cans mixed vegetables, drained

Steps:

  • Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
  • In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 45 minutes, until crust is golden brown.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 42 g, Cholesterol 47.3 mg, Fat 27.3 g, Fiber 8 g, Protein 22.5 g, SaturatedFat 7 g, Sodium 1174.3 mg, Sugar 0.5 g

SUPER-EASY CHICKEN POT PIE



Super-Easy Chicken Pot Pie image

Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster.

Provided by kellee_lostaunau

Categories     Savory Pies

Time 50m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

2 ready-made pie crusts
1 (10 ounce) can Healthy Request cream of chicken soup
8 ounces russet potatoes, pre-cooked, cooled, peeled and cubed
1 cup frozen peas and carrot, thawed
1/2 cup frozen cut green beans, thawed
1 cup chicken breast, cooked and cubed

Steps:

  • Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
  • Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.

Nutrition Facts : Calories 262.2, Fat 14, SaturatedFat 2.1, Cholesterol 0.1, Sodium 299.6, Carbohydrate 31, Fiber 2.4, Sugar 0.3, Protein 3.6

SUPER FAST CHICKEN POT PIE



Super Fast Chicken Pot Pie image

Start with cooked chicken, throw in a few easy ingredients, and speed a delicious meal to the table. I found this recipe in a newspaper article.

Provided by Susie D

Categories     Savory Pies

Time 40m

Yield 1 pot pie, 4-6 serving(s)

Number Of Ingredients 7

2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
1 (15 ounce) jar alfredo sauce
16 ounces frozen mixed vegetables (peas, carrots, green beans, corn)
2 tablespoons chopped pimiento or 2 tablespoons red peppers
1 pinch dried thyme
salt & pepper
2 crusts from 1 package refrigerated pie crusts

Steps:

  • Preheat oven to 375 degrees.
  • Chop chicken.
  • Empty bag of frozen veggies into a microwave safe bowl. Defrost in microwave. Drain any liquid.
  • Add everything except the pie crusts. Stir.
  • Spray a deep dish glass pie pan with cooking spray.
  • Line the pie pan with one crust. Press lightly to mold to pan.
  • Fill with chicken, vegetable, & sauce mixture.
  • Top with remaining crust. Press lightly. Crinp edges of the crusts. Cut a few slits in top of pot pie.
  • Bake for 25-30 minutes until golden brown.
  • Let sit 5-10 minutes before slicing into wedges.

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Top Asked Questions

How to make a Easy Chicken Pot Pie?
Steps 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2 In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. ... 3 Bake 30 to 35 minutes or until crust is golden brown. ...
How to make a Betty Crocker chicken pot pie?
Steps 1 Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate. 2 Stir together remaining ingredients with fork until blended. Pour into pie plate. 3 Bake 30 minutes or until golden brown.
How long to bake chicken pot pie in oven?
Preheat oven to 365 degrees F (185 degrees C). In a large bowl, combine chicken, soup, and vegetables. Bake in preheated oven for 45 minutes, until crust is golden brown.
How to make a pie with cream of chicken soup?
1 Preheat oven to 350 degrees F (175 degrees C). Advertisement 2 In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. ... 3 Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

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