Rhondas Chicken Pot Pie Recipes

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TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

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

CHICKEN POT PIE CASSEROLE



Chicken Pot Pie Casserole image

A quick easy take on Pot Pie without spending all day in the kitchen. A comforting Dinner on a cool rainy day. Or anytime you need a quick dinner. Serve with a fresh side salad or side of your choice.

Provided by Rhonda O

Categories     Casseroles

Time 55m

Number Of Ingredients 7

3 oz boneless skinless chicken breast cooked and cut into bite size pieces
10 1/2 oz cheddar cheese soup
1/2 c jarred chicken gravy
1 c mixed vegetables thawed
dash(es) poultry seasoning, onion powder, sage, black pepper
1/4 c cheddar cheese, shredded
1 tube(s) 4 count crescent rolls

Steps:

  • 1. Preheat oven to 350° spray 6 X 9 inch baking dish with cooking spray.
  • 2. Combine precooked chicken, thawed vegetables with soup, gravy and spices in a bowl and mix to combine.
  • 3. Pour mixture into baking dish, sprinkle with shredded cheese. Top with Crescent roll pinch to seal the dough.
  • 4. Bake for 30 minutes. Cover with foil and bake for 10 more minutes. Test with Food Thermometer. Must be 165°

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