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
CHEDDAR CHICKEN POTPIE
Cheese soup is one of my favorites, but it's a bit too rich for my husband's taste. Now I make a variation of potpie we both enjoy. If I'm in a hurry, I'll skip the crust, add extra milk and serve it as a chowder. -Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, Fat 31g fat (18g saturated fat), Cholesterol 161mg cholesterol, Sodium 902mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 42g protein.
CHEESY CHICKEN POT PIES RECIPE BY TASTY
Here's what you need: garlic, chicken breasts, salt, pepper, bacon, chicken stock, fresh rosemary, fresh thyme, sour cream, broccoli, cheese
Provided by Ellie Holland
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C (350˚F).
- Fry the garlic in a pan with a little oil.
- Add the chicken, season with salt and pepper, and fry for a minute.
- Stir in the bacon and fry with the chicken until it is no longer pink.
- Pour in the chicken stock, rosemary, and thyme, and simmer for about 10 minutes.
- Stir in the sour cream and cooked broccoli.
- Take off the hob and pour filling into two ramekins.
- Top with cheese.
- Place in the oven for a further 10 minutes, or until the cheese starts to bubble.
- Enjoy!
Nutrition Facts : Calories 1185 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 2 grams, Protein 91 grams, Sugar 5 grams
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
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
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
CHICKEN POT PIE CASSEROLE
This recipe has fewer calories without the rich crust, but still a yummy comfort food.
Provided by Hannah
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.
- Bake in the preheated oven until crust is lightly browned, about 15 minutes.
- Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.
- Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.
Nutrition Facts : Calories 290.4 calories, Carbohydrate 34 g, Cholesterol 89.7 mg, Fat 15.9 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 6.2 g, Sodium 519.1 mg, Sugar 1.4 g
CHEESY CHICKEN POT PIE
I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Provided by Chris
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g
EASY CHEDDAR CHICKEN POTPIE
My kids love chicken potpie, and I really like that this is so quick and easy to put together with frozen veggies and store-bought gravy. To make it even simpler, my friend and I decided to top it with a biscuit crust instead of homemade pastry. It's delicious! -Linda Drees, Palestine, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine vegetables and gravy in a large saucepan. Bring to a boil. Reduce heat; stir in cheese and chicken. Cook and stir until cheese is melted. Pour into a greased 2-qt. round or 11x7-in. baking dish., Combine biscuit mix and thyme in a small bowl. In another bowl, whisk eggs and milk; stir into dry ingredients just until moistened. Drop by tablespoonfuls over chicken mixture; spread gently., Bake, uncovered, at 375° until golden brown, 23-27 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 22g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 977mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
QUICK & EASY CHEESY CHICKEN POT PIE
Steps:
- 1. Place meat and vegetables in a 9 inch round or 8x8 square baking dish. 2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavor. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well. 3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.) 4. Bake at 400oF for 25 minutes or until topping is golden and filling is bubbly. Makes: 4 servings *if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.
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CHEESY CHICKEN POT PIE RECIPE - PILLSBURY.COM
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3/5 (49)Category EntreeServings 4Total Time 1 hr 10 mins
- Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add onion and celery. Cook 3 to 5 minutes, stirring occasionally, until crisp-tender. Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3/4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.
- Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
- Bake 40 minutes. Sprinkle remaining 1/4 cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.
EASY AND AMAZING CHICKEN POT PIE RECIPE - PINKWHEN
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3.7/5 (3)Total Time 50 minsCategory DinnerCalories 256 per serving
- Heat oven to 400. In a medium pan, melt butter on medium heat and saute chopped onion. Once onion is sauteed for about 10 minutes, add in the celery seed, onion powder, and Italian seasoning, stirring well.
- Add 2/3 cup flour to the mixture and stir well, once thickened (about 30 seconds), start whisking in the milk and chicken broth. Continue to whisk until thickened to a consistency of a slightly thick gravy.
EASY CHICKEN POT PIE - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal 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.
CHEESY CHICKEN POT PIE CASSEROLE - THE CREATIVE BITE
From thecreativebite.com
Reviews 2Category CasseroleServings 6Total Time 20 mins
- To a large microwave safe bowl, add the steamed vegetables, chicken, sour cream and Campbell's Cheesy Broccoli Chicken Oven Sauce. Microwave the mixture for 2-4 minutes, or until it is warmed through.
- Pour the cheesy chicken and vegetable mixture into a greased 9x13 pan and top the mixture with the seamless crescent dough.
- Bake for 15 minutes, or until the top crescent is golden brown and the pot pie mixture is bubbling at the sides.
EASY CHICKEN POT PIE RECIPE WITH BISCUIT TOPPING - EASY ...
From thecookierookie.com
Ratings 23Calories 556 per servingCategory Main Course
- Cover a large, rimmed baking sheet with foil and set the casserole dish in the baking sheet. (This will prevent any drippings spilling onto the bottom of the oven.
- Follow directions on this link. If making homemade, freeze for at least 30 minutes once formed. You can also use store-bought.
EASY HOMEMADE CHICKEN POT PIE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
Ratings 5Calories 273 per servingCategory Main Course
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
- Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined.
- Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Add in thyme, salt and pepper. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
18 QUICK AND EASY INSTANT POT CHICKEN RECIPES
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2020-01-08Estimated Reading Time 5 mins
- Instant Pot Chicken Stock. Chicken stock is a key ingredient in many recipes and using a homemade version makes every dish better. Luckily, it's easy to make in the Instant Pot and takes a fraction of the time.
- Instant Pot Buffalo Wings. Buffalo wings are a must at any game-day gathering. The wings first cook until tender in the Instant Pot before they're sauced and quickly broiled for a crisp crust.
- Instant Pot Whole Chicken. You can have a rotisserie-style whole chicken in under an hour using a pressure cooker. For a crisp skin, place the cooked chicken on a baking sheet and broil for a few minutes before serving.
- Instant Pot Chicken Adobo. Chicken adobo has tons of flavor thanks to soy sauce, garlic, vinegar, and a touch of sugar. This version is made with succulent chicken thighs and is especially good served over rice.
- Instant Pot Matzo Ball Soup. You can spend a whole day making matzo ball soup. Between cooking the chicken and the stock, making the matzo balls, and putting the soup together, it's a labor of love.
- Instant Pot Parmesan Garlic Chicken Wings. Parmesan garlic chicken wings are a delicious twist on a favorite appetizer. They also make a great snack, light lunch alongside a salad, or fun side dish for a family dinner.
- Instant Pot Chicken Tacos. Spicy pulled chicken is delicious in tacos, on top of nachos, or in buns as sliders or sandwiches. It's a great dish for feeding a crowd and is quick and easy to make in a multi-cooker.
- Instant Pot Chicken Breast. The Instant Pot produces tender, juicy chicken breasts every time. They can be shredded for pulled chicken sandwiches and tacos, diced for soups, salads, and casseroles, or sliced and served as an entrée along with side dishes.
- Instant Pot Chicken and Rice. This comforting and adaptable dish makes the whole family happy. Perfect for Little League nights when you need to get dinner on the table quickly or a curl-up-by-the-fire fall Sunday, Instant Pot chicken and rice can be your go-to all-in-one meal.
- Instant Pot Orange Chicken. This takeout classic is quick and easy in the Instant Pot. In fact, it's even quicker than delivery and tastes better, too. Serve orange chicken with rice and broccoli topped with more sauce for a complete filling dinner.
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