CHICKEN POT PIE
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
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
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
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
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
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
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
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
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
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
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
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!)
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
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 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
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
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
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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SIMPLE CHICKEN POT PIE RECIPE · THE TYPICAL MOM
From temeculablogs.com
Ratings 11Calories 172 per servingCategory Entree, Main Course
- In a pan on your stovetop, heat the oil and saute onion just until soft, then add garlic and all of the spices and cook 2 minutes.
- Next add the flour and mix into ingredients and cook for 2 minutes whilestirring constantly. Pour in the broth and stir until there are no flour lumps (just the onion& garlic bits).
- Next add the milk and stir until well mixed. Add the vegetables and cook fora couple of minutes to break up any lumps of them frozen together, then mix in thechicken and simmer under medium low heat until the sauce has thickened to a thicksauce, it’s about 8 minutes cooking time.
- Remove from heat and set filling aside to cool to room temp.In the meantime, spray your pie dish with cooking spray, lay out one of the pie sheetsinto the bottom of your pie dish.
EASY CHICKEN POT PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Servings 8
- Fit one pie crust into a 9" pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.
- Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.
EASY CHICKEN POT PIE | I HEART RECIPES
From iheartrecipes.com
5/5 (8)Total Time 40 minsCategory Main Course
QUICK AND EASY CHICKEN POT PIE - THEKITTCHEN
From thekittchen.com
Reviews 6Estimated Reading Time 4 mins
- Preheat your oven to 350 degrees. Melt the butter in a medium sized pot over medium heat. Once the butter has melted, add the onions and cook for 3 minutes before adding the mushrooms. Season with salt and pepper and saute for 8 minutes.
- Next, add the cream of mushroom soup and the chicken broth. Stir the soup and broth together, and heat to a simmer. Add the remaining vegetables and the chicken. Let simmer and reduce for about 5 minutes.
- Pour the pie filling into your pie pan or ramekins. Top with the puff pastry or pie crust. Cut a few slits in the crust so steam can escape. Brush the crust with the melted butter. Bake for 35-45 minutes until the crust has browned.
LEFT OVER ROAST CHICKEN POT PIE | LOVEFOODIES
From lovefoodies.com
4.8/5 (19)Total Time 1 hrCategory Main MealsCalories 282 per serving
- Remove the meat from the chicken by roughly tearing and shredding with your fingers. Set aside.
- Fill a saucepan with 1 pint of boiling water and add the bones of the chicken. Bring to a boil and then let simmer for about 20 minutes. Season with salt and pepper. Pass through a sieve to remove the bones and reserve the stock for the pie later.
QUICK AND EASY CHICKEN POT PIE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine Not SetCategory Main Dish
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From gypsyplate.com
5/5 (51)Category Poultry RecipesCuisine AmericanTotal Time 30 mins
- Chicken Pot Pie Casserole. We are starting this leftover chicken list with everybody’s favorite comfort food, Chicken Pot Pie!! This EASY Chicken Pot Pie Recipe is loaded with carrots, peas, chicken, and topped with a flakey pie crust.
- Easy Sheet Pan Chicken Nachos. Who wants these nachos for the next get together or for Sunday funday with your family? They’re a breeze to make if you have some leftover cooked chicken in your fridge.
- Chicken Cottage Pie. Reinvent your chicken leftovers with this hearty chicken cottage pie! Chunky veggies, rich white wine sauce and a cheesy mashed potato topping make this casserole a winner!
- Chicken Salad. This easy, classic Chicken Salad recipe with grapes and sliced almonds is the best for all the leftover chicken you don’t know what to with.
- Chicken Quesadillas. Chicken Quesadillas are a great meal. Quick, easy and the perfect way to use leftover chicken! This recipe combines cooked chicken and cheese with seasonings and veggies!
- Butter Chicken Pizza. This butter chicken pizza recipe is dinner No. 2 for this cook once, eat twice meal! Once you’ve made your favorite butter chicken, don’t forget to save some for the pizzas!
- Tuscan Style Chicken Soup. This Tuscan Style Chicken Soup is a very hearty soup with veggies and beans to warm your belly! The broth is really flavorful, yet simple to prepare, and you can use leftover cooked chicken too!
- Chicken Alfredo Bake. A comfort food classic that’s perfect for feeding a crowd! This Chicken Alfredo Bake is penne pasta tossed with cooked chicken and a creamy sauce!
- Thai Coconut Curry Chicken Soup. Craving some Asian flavors? This Thai Coconut Curry Chicken Soup is a hearty vegetable, chicken and noodle based soup with vibrant fresh Thai flavors!
- Leftover Roast Chicken Fajitas. This quick and easy leftover roast chicken fajita recipe can be on the table in 15 minutes and is absolutely delicious.
EASY CHICKEN POT PIE - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 484 per serving
- Season chicken breasts liberally with salt on both sides, and with just a little bit of black pepper,.
- Heat a large skillet to a medium heat. Once the skillet is hot. Add two teaspoons of olive oil. Cook the chicken until golden brown on both sides and cooked through, about 2-3. minutes on one side, 1-2 minutes on the other. Remove from pan and set aside.
- Add remaining olive oil and butter to the same pan. Add celery, potato, carrot, onion and salt. Stir with wooden spoon. Sauté veggies until they are slightly softened, but not cooked through, about 2-3 minutes. Add flour. Stir to combine. Cook for 1 minute.
EASY CHICKEN POT PIE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
Ratings 76Calories 484 per servingCategory Entree
EASY CHICKEN POT PIE - THE SEASONED MOM
From theseasonedmom.com
5/5 (8)Total Time 1 hr 15 minsCategory DinnerCalories 445 per serving
- Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
- Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
EASY CHICKEN POT PIE RECIPE - 5 INGREDIENTS & READY IN 30 ...
From attagirlsays.com
Reviews 22Estimated Reading Time 5 minsServings 6Total Time 40 mins
- You can use leftover chicken or boil 2 to 3 chicken breasts until cooked through. Cool, then chop or shred chicken.
- Whisk together cream of celery soup and chicken broth in a sauce pan over medium heat. I never measure, but you'll probably need a 1/2 can or a can of broth. Just mix until the gravy is the desired consistency.
- Add a half bag (or more, to taste) of mixed vegetables to soup mixture. You may need to add more broth, especially if you like a creamy pot pie like I do.)
25 EASY LEFTOVER CHICKEN RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 126Published 2021-08-24
- Creamy Chicken Spaghetti. There are several different ways to make chicken spaghetti, and the traditional recipe that uses cream cheese is delicious. However, we were intrigued by this interesting recipe that has a sauce made with tomatoes and heavy cream.
- Chicken Noodle Soup. Does chicken noodle soup really cure a cold? We’re not sure, but one thing that it cures is a hungry family. You can use your leftover chicken and boxed or canned broth to whip up your own recipe for classic chicken noodle soup.
- Leftover Chicken Chili. There are few better uses for leftover shredded chicken than a delicious pot of leftover chicken chili. If your team likes their chili spicy, this dish can take you there.
- Leftover Roast Chicken Biryani. Cooking with leftover chicken doesn’t have to be boring. In fact, you can get as inspired and creative as you like. Consider all of the classic foods of the world and let your imagination run wild.
- Chicken Ranch Wrap. What’s easier than a sandwich and much more nutritious? A wrap. When you make wraps, you can use whatever flavor tortilla you like, including healthier options such as whole wheat and low carb.
- Leftover Chicken and Mozzarella Flatbread Pizza. If there is one dish most people wouldn’t mind having any day of the week, it’s pizza. Certainly, pizza bought from our favorite pizza restaurants is excellent, but homemade pizza is surprisingly easy.
- Leftover Roast Chicken Risotto. When we were looking for a recipe for leftover chicken risotto, our eyes were peeled for one particular thing (besides the perfect ingredients, of course): a short prep time.
- Leftover BBQ Chicken Quesadilla. Do you find it challenging to find leftover chicken recipes that can use up your extra BBQ chicken? If so, we have a tasty and easy surprise for you!
- Peanut Butter Chicken Salad Sandwich. We know it sounds bonkers, but this is unbelievably delicious. Just think about it. Chicken and peanuts are a classic Thai combination, and this sandwich also has basil.
- Chicken Alfredo Lasagna. Lasagna is one of the most famous casseroles in the world, and it’s nearly impossible to get this casserole wrong if you follow the basic instructions (like cooking the pasta before layering it).
EASY CHICKEN POT PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.9/5 (81)Total Time 50 minsCategory Main DishCalories 460 per serving
- Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
- Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
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From easyweeknightrecipes.com
5/5 (6)Total Time 1 hr 20 minsCategory DinnerCalories 219 per serving
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