CHICKEN & BROCCOLI POTATO-TOPPED PIE
Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
Nutrition Facts : Calories 428 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
MINI CHICKEN AND BROCCOLI POT PIES
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 12 mini pies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
- For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
- For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
- Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.
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
IMPOSSIBLY EASY MINI CHICKEN AND BROCCOLI PIES
Serve this savory pie loaded with chicken and broccoli - a tasty dinner for your family made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
- Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g
PUFF PASTRY CHICKEN 'N BROCCOLI POT PIE
A wonderful main meal that is simple to toss together. A puff pastry pie filled with chicken, broccoli, red pepper, onion, dill, slivered almonds and a few more ingredients with mayo holding it all together. Have recipe cards ready for your guests, because they will want the recipe!
Provided by Sandie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
- Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
- Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
- Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
- Bake in the preheated oven until golden brown on top, about 30 minutes.
Nutrition Facts : Calories 611.1 calories, Carbohydrate 21.2 g, Cholesterol 96.4 mg, Fat 46.8 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 12.9 g, Sodium 411.4 mg, Sugar 1.2 g
IMPOSSIBLY EASY CHICKEN AND BROCCOLI PIE
Frozen broccoli provides a simple addition to this impossibly easy chicken pie - a cheesy flavorful dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 500 mg
CHICKEN - BROCCOLI DIVAN POT PIE
Make and share this Chicken - Broccoli Divan Pot Pie recipe from Food.com.
Provided by lilkittykt
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
- Spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, Add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, Add soup; mix well, Add broccoli; stir gently to mix, bring to a boil, stirring occasionally. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard.
- Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
- Bake at 425°F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
Nutrition Facts : Calories 626.1, Fat 36.9, SaturatedFat 13.1, Cholesterol 70.3, Sodium 1071.4, Carbohydrate 44.8, Fiber 2.8, Sugar 4.9, Protein 28.6
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
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
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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