Incredible Chicken Pot Pie Recipes

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INCREDIBLE CHICKEN POT PIE



Incredible Chicken Pot Pie image

This is the best pot pie I've ever had! The filling is similar to a chicken flavored white sauce topped with a crescent topping. For best results use KNORR Chicken Bouillon - there is something about the seasonings they use that make it extra special. I also love the fact that it's pretty easy to make.

Provided by More Sunshine

Categories     Savory Pies

Time 35m

Yield 5 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons flour
1 teaspoon Knorr chicken bouillon
1/8 teaspoon pepper
3/4 cup milk
3 boneless skinless chicken breasts
10 ounces country style frozen vegetables, Defrosted
1 (8 count) package refrigerated crescent dinner rolls

Steps:

  • Cut Chicken into 1/2 inch pieces and cook quickly in a pan coated with cooking spray.
  • Preheat oven to 375 degrees.
  • Stir together the mayonnaise, flour, bouillon and pepper in a 2 quart saucepan; gradually add the milk. Cook, stirring constantly, over low heat until thickened.
  • Add cooked chicken or turkey and the frozen vegetables; heat thoroughly on low heat, stirring occasionally.
  • Spoon into 8 inch baking dish.
  • Unroll dough into rectangles. Press perforations together to seal. Place the rectangles together, side by side; press edges together to form seam. Cover the casserole with dough. May use leftover dough to create a cut-out decoration.
  • Bake 15-20 minutes or until browned.

Nutrition Facts : Calories 413.8, Fat 14, SaturatedFat 3.2, Cholesterol 80.3, Sodium 637.7, Carbohydrate 46.6, Fiber 4.4, Sugar 4, Protein 25.4

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

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