Fast And Easy Chicken Pot Pie Can Use Left Over Chicken Too Recipes

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CHICKEN POT PIE



Chicken pot pie image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Chicken thighs     Chicken     Mushroom     Keep cooking and carry on     Lunch & dinner recipes     Quick & easy recipes

Time 30m

Yield 4

Number Of Ingredients 5

2 onions
600 g chicken thighs, skin off, bone out
350 g mixed mushrooms
1 bunch of fresh thyme (30g)
375 g block of all-butter puff pastry, (cold)

Steps:

  • Preheat the oven to 220°C/425°F/gas 7.
  • Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
  • Peel and roughly chop the onions, adding them to the larger pan as you go.
  • Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
  • Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
  • Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
  • Working quickly, roll out the pastry so it's 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
  • Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
  • Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

Nutrition Facts : Calories 683 calories, Fat 40.7 g fat, SaturatedFat 19.8 g saturated fat, Protein 36.7 g protein, Carbohydrate 42 g carbohydrate, Sugar 7.2 g sugar, Sodium 1.2 g salt, Fiber 4.3 g fibre

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

BEST RECIPE FOR LEFTOVER CHICKEN: HOMEMADE CHICKEN POT PIE



Best Recipe for Leftover Chicken: Homemade Chicken Pot Pie image

The very best way to use leftover chicken, Tarragon Chicken Pot Pie is the ultimate comfort food: creamy and delicious, with a buttery, flaky crust.

Provided by Susan Williams

Categories     Food

Time 2h30m

Number Of Ingredients 20

FOR THE CRUST:
2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 tablespoon of half & half, to brush on top of pastry
FOR THE FILLING:
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup carefully washed, thinly sliced leeks
1 tablespoon chopped fresh tarragon (or 1 t. dried)
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 ½ cups chicken broth
1 cup heavy cream
¼ teaspoon salt
¼ teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks

Steps:

  • TO MAKE THE CRUST: Combine flour, butter, shortening, salt and sugar in a food processor. PULSE together, just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't over mix so that the dough forms a ball.
  • Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, for at least one hour, and up to 2 days.
  • TO MAKE THE FILLING: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
  • Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked - 1 or 2 minutes. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
  • TO ASSEMBLE THE PIE: Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
  • Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
  • Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Use a pastry brush to lightly coat the entire crust with half & half. Place on cookie sheet, and place in oven.
  • TO BAKE: Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

Nutrition Facts : Calories 751 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 54 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 629 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

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

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

QUICK CHICKEN POT PIE



Quick Chicken Pot Pie image

Here is a quick and easy version of the old fashion pot pie that can be ready in minutes. My kids love it, and so do their friends. It's a great way to use leftover chicken, turkey and all those small amounts of leftover vegetables that you may have hidding in your fridge.

Provided by Tandy Higgins

Categories     Savory Pies

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

3 cups cooked chicken, cubed (turkey works well too)
1 (28 ounce) can mixed vegetables (Veg-all, drained)
21 ounces Campbell's Cream of Mushroom Soup
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 pie crusts (Pillsbury-the refrigerated rolled crust works best)

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!

Nutrition Facts : Calories 437.6, Fat 23.7, SaturatedFat 5.9, Cholesterol 39.4, Sodium 1266.9, Carbohydrate 35.7, Fiber 4.7, Sugar 3.8, Protein 19.9

FAST AND EASY CHICKEN POT PIE (CAN USE LEFT OVER CHICKEN TOO!)



Fast and Easy Chicken Pot Pie (Can Use Left over Chicken Too!) image

My favorite pot pie recipe! Includes crust recipe! I've changed it up and omitted the cream of potato and substituted it for various things over the years, but I keep coming back to the original. The whole recipe is so easy and delicious!

Provided by mammacandoit

Categories     One Dish Meal

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

2 1/2 cups flour
12 tablespoons butter, melted
1/4 teaspoon salt
6 tablespoons water
1 (14 1/2 ounce) can mixed vegetables
2 (10 3/4 ounce) cans cream of potato soup
1 1/2 cups cooked chopped chicken (leftovers are great!)

Steps:

  • Make pie crust by melting butter and mixing first 3 ingredients together.
  • Add water while mixing until all ingredients are 'sticking' together. Dough should be firm, not sticky.
  • Divide dough into two pieces. Roll out one half and place in a greased pie dish.
  • Set other half aside.
  • Mix remaining ingredients together and put on top of shell.
  • Roll out remaining half of dough and place on top. pinch edges together for a pretty finish.
  • Bake for 20-30 minutes until golden brown crust.

Nutrition Facts : Calories 487.2, Fat 25.6, SaturatedFat 15.7, Cholesterol 66.2, Sodium 1179.9, Carbohydrate 55.5, Fiber 3.9, Sugar 3.6, Protein 8.8

CHICKEN TOT PIE



Chicken Tot Pie image

Chicken Tot Pie is an easy fun twist on classic pot pie. Tender chicken, corn, peas, green beans and carrots in a creamy sauce with crispy tater tot crust.

Provided by Sabrina Snyder

Categories     Dinner

Time 50m

Number Of Ingredients 10

1 can cream of chicken soup
1/2 cup sour cream
2/3 cup whole milk
16 ounces frozen mixed vegetables
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 cups chicken breast (, cooked and chopped)
1 cup cheddar cheese (, shredded)
32 ounces frozen tater tots

Steps:

  • Preheat oven to 375 degrees.
  • Mix the cream of chicken soup, sour cream, milk, mixed vegetables, thyme, salt, pepper, chicken and cheese in a large bowl.
  • Pour into baking dish then top with tater tots, lined up neatly in rows.
  • Bake for 45-50 minutes until top is browned and crispy.

Nutrition Facts : Calories 433 kcal, Carbohydrate 38 g, Protein 24 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 1105 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

QUICK AND EASY CHICKEN POT PIE



Quick and Easy Chicken Pot Pie image

A one-pot dinner that's quick, easy and a real crowd-pleaser

Provided by Paula Deen

Categories     classics     cold weather     comfort food     Country Cooking     fall     southern     winter

Time 20m

Yield 12

Number Of Ingredients 11

2 (10.75-oz) cans cream of chicken soup
1 cup sour cream
1 cup milk, divided
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-lb) package frozen mixed vegetables, thawed
3 cups cooked chicken, chopped
1 1/2 cups baking mix
1/2 cup sharp cheddar cheese, grated

Steps:

  • Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.
  • In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
  • In a small bowl, combine baking mix and cheese. Add remaining 1/2 cup milk, stirring just until dry ingredients are moistened. Drop biscuits by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

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From therecipes.info


FAST AND EASY CHICKEN POT PIE CAN USE LEFT OVER CHICKEN ...
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 …
From tfrecipes.com


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