Sarah Shipleys Chicken Pot Pie Recipes

SARAH'S CHICKEN POT PIE

Sarah's Chicken Pot Pie image

Make and share this Sarah's Chicken Pot Pie recipe from Food.com.

Provided by ssteele7899

Categories Pot Pie

Time 1h25m

Yield 1 Pie, 5-6 serving(s)

Number Of Ingredients 6

Ingredients

10 1/2 ounces low-fat cream of chicken soup (Campbells 98% fat free)
1/3 cup low-fat milk
2 tablespoons honey
1 (16 ounce) bag frozen vegetables
1 pie crust
1 -2 cup cooked chicken (I like to use rotisserie chicken)

Steps:

Preheat oven to 350.
Open pie crusts and let sit out to soften.
Spray pie pan with nonstick cooking spray.
In large mixing bowl - mix soup, milk, honey, vegetables together.
Unroll 1 crust into pie dish.
Pour in mix.
Unroll 2nd pie crust on top.
Pinch edges together.
Poke 5-8 knife marks in center of crusts.
(brush top crust with a beaten egg white or spray the top crust with cooking spray).
Bake at 350 for 75 minutes or until golden brown.
Remove from oven and enjoy.

SARAH SHIPLEY'S CHICKEN POT PIE

Sarah Shipley's Chicken Pot Pie image

This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made.

Provided by WI Cheesehead

Categories Savory Pies

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup shredded colby or 1 cup cheddar cheese
1 tablespoon flour
1/2 cup slivered toasted almond
1 1/2 cups cubed cooked turkey or 1 1/2 cups cubed cooked chicken
3/4 cup sliced celery
1 1/2 teaspoons lemon juice
1/2 cup low-fat mayonnaise
1/4 teaspoon poultry seasoning
salt, to taste
2 (9 inch) refrigerated pie crusts

Steps:

Toss cheese with flour.
Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.
Bake at 400°F 30 to 35 minute.

Nutrition Facts : Calories 318.9, Fat 20.8, SaturatedFat 7, Cholesterol 33.4, Sodium 315.2, Carbohydrate 18.8, Fiber 1.5, Sugar 2, Protein 14.5

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