No Guilt Chicken Pot Pie Recipes
NO- GUILT CHICKEN POT PIE
I have had a Campbell's Collection Cookbook for years. I used it a lot when my girls were growing up. I recently came across one of my quick "go-to" recipes when I found I was short on time. We always enjoyed this recipe, and I hope you will too. It is easy and delicious to make. Enjoy! Recipe and photo from Campbell's...
Provided by Carol Perricone
Categories Savory Pies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Pre-heat oven to 400 degrees. In a 9-inch pie plate, or baking dish, mix soup, vegetables, and chicken.
- 2. In a small bowl, mix milk, egg and baking mix until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serve with a salad, and dinner is done!
CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
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