Quick Chicken Pot Pie Americas Test Kitchen Recipe 365

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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 (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)



Quick Chicken Pot Pie (America's Test Kitchen) Recipe - (3.6/5) image

Provided by á-896

Number Of Ingredients 14

1 package refrigerator biscuits
Table salt
4 tablespoons unsalted butter
1 medium onion, minced
1 rib celery , chopped fine
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
2 3/4 cups low-sodium chicken broth
1/2 cup heavy cream or half-and-half
2 teaspoons chopped fresh thyme leaves
1 (10-ounce) package frozen peas and carrots or same size package frozen mixed vegetables
1 rotisserie chicken , skin discarded, meat shredded into large bitesized pieces (4 cups)
4 teaspoons lemon juice
Ground black pepper

Steps:

  • 1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions. 2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

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