CHICKEN POT PIE IV
Quick and easy chicken pot pie dish with cheese and broccoli.
Provided by Stephanie Collins
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
- In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until golden brown.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 36.8 g, Cholesterol 81 mg, Fat 35.3 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.6 g, Sodium 1035.5 mg, Sugar 3.1 g
CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
- Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
- Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
- Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
- Remove cauliflower from the oven and stir to mix and dry as it cools.
- Increase the oven to 400 degrees F (200 degrees C).
- Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
- Bake in the preheated oven until browned, about 25 minutes.
- Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
- Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
- Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g
CHICKEN & BROCCOLI POT PIE
Help satisfy your family's appetites when you make our Chicken-Broccoli Pot Pie. Perfect for cooler weather, one slice of this creamy, cheesy Chicken-Broccoli Pot Pie will deliver all the warmth and heartiness you like.
Provided by My Food and Family
Categories Home
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Boil chicken until fully cooked. Steam broccoli until tender. Mix together all the ingredients except pie crust, egg whites/butter, and 1/2 cup of the shredded cheese in a bowl.
- Spray pie pan with non-stick cooking spray if your pan is not non-stick. Lay 1st pie crust in pie pan. Pour mixture into pie crust. Sprinkle 1/2 cup of shredded cheese on top of mixture. Lay 2nd pie crust on top of mixture and seal sides. Poke a few holes into top crust. Brush crust with egg whites or butter (optional).
- Bake for 45 minutes to 1 hour until crust is golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE CREAMIEST CHICKEN POT PIE WITH BROCCOLI AND CAULIFLOWER
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 min or until thickened. Add the chicken, vegetables, cheese, and seasoned salt; heat through.
- Transfer to a greased 11x7in baking dish. On a lightly floured surface roll pastry into an 11x7in rectangle. Place over chicken mixture and brush with egg.
- Bake uncovered at 425°F for 18-22 min or until golden brown. Let stand for 5 min before cutting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE
A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.
ONE-POT CREAMY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breast, seasoned salt, pepper, small onion, broccoli, milk, bowtie pasta, shredded parmesan cheese, shredded mozzarella cheese
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
- Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
- Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
- Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
- Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
- Add in Parmesan and mozzarella. Stir until cheese is melted.
- Stir in chicken until well incorporated.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 115 grams, Fat 29 grams, Fiber 6 grams, Protein 80 grams, Sugar 25 grams
CHICKEN POT PIE
Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom.
Provided by Amy Duchesne
Categories Savory Pies
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Take a casserole dish and line the bottom and sides with pie dough.
- Save dough for the top.
- Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
- You want at least 3 cans for a 11x9 dish.
- Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
- Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
- Make 4 incisions at the top of the pie so it can breathe.
- Cook at 375 for 1 hour or until crust is a nice golden brown.
- Enjoy!
Nutrition Facts : Calories 475.9, Fat 28.3, SaturatedFat 7.5, Cholesterol 108.8, Sodium 1893.9, Carbohydrate 17.6, Protein 35.7
EASY CHICKEN & BROCCOLI POT PIE
My sister doesn't like a traditional potpie so I came up with this recipe for her. Note: I use the canned chicken in this recipe but I couldn't get the ingredients finder to recognize it.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Mix the ingredients together for the biscuit mixture, set aside.
- Combine the soups, milk, spices, broccoli, potatoes & chicken in large bowl. Pour the filling in the pan then top with the bisquick mixture.
- Bake 30-35 minutes or until the top turns golden and filling is completely heated through.
Nutrition Facts : Calories 299.8, Fat 9.4, SaturatedFat 2.8, Cholesterol 52.5, Sodium 939.5, Carbohydrate 29.5, Fiber 2.6, Sugar 4.2, Protein 23.5
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