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
FRIED CHICKEN POT PIE FILLING RECIPE BY TASTY
Here's what you need: butter, boneless, skinless chicken breast, onion, carrot, english pea, flour, salt, pepper, milk, flour, egg, panko breadcrumb, oil
Provided by Rie McClenny
Categories Snacks
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the butter to a pot over medium heat.
- Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
- Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
- Add diced carrots and peas and cook for 1-2 minutes.
- Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
- Add the milk and stir constantly until the mixture is thickened.
- Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
- Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
- Heat oil in a pot to 350˚F (180˚C).
- Add the chicken pot pie balls in batches, frying until golden brown.
- Enjoy!
Nutrition Facts : Calories 405 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 1 gram, Protein 17 grams, Sugar 8 grams
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHEERFUL'S EASY LEFTOVER FRIED CHICKEN POT PIE
I had a lot of leftover Chicken Express fried chicken tenders tonight...and I needed a meal to use them all up. This was super easy, pretty fast, and really, really yummy! A great use for left over fried chicken, french fries, and cream gravy. This is not a traditional pot pie...but TRUST me!!! It is SOOOO good.
Provided by MandMandBs Mommy
Categories Pot Pie
Time 40m
Yield 1 Pie or casserole, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to biscuit cooking temperature Mine was 350 degrees.
- Heat butter in pretty large skillet on med temperature.
- Add chopped celery, french fries, carrots, and sweet peas.
- Saute until tender the potatos will be soft but that is ok, trust me.
- Add chicken and saute until heated through, I added more butter here -- that is a personal taste. You don't need to.
- At this point your oven should be ready to cook your biscuits so go ahead and cook those to ALMOST done -- explained later.
- Transfer the sauted mixture to a seperate bowl
- Add gravy and chicken soup to your hot skillet and heat till warm.
- now add your cream -- this is to taste. I like it really creamy and you need to make sure you have enough cream sauce -- so its up to you.
- Add some pepper and the thyme now and pour saute mixture back into your skillet.
- You can use whatever cooking dish you like for your pot pie, I used my 9 inch cast iron skillet -- one dish meal -- it really doesn't matter. Use what you have.
- Now, cover the top with biscuits and put in the oven. Heat until bubbly.
- I would guess it took about 7 or 8 minutes in the oven -- this is the reason the biscuits are not fully cooked already. But, soggy biscuits are gross so you want to make sure they are mostly done -- mine where barely golden on the egdges when I put them on the top of the pie and baked it. By the time the dish was bubbly the biscuits were golden and perfect.
- NOTE: the baking time is approximately it made me put something there and that is a total time for pre-baking your biscuits before you put them on the pie and finish the baking. Your cooking time may be different.
Nutrition Facts : Calories 398.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 62, Sodium 980.5, Carbohydrate 38.8, Fiber 2.1, Sugar 3.3, Protein 7.2
CHICKEN POT PIE
This classic chicken pot pie takes no shortcuts. The homemade dough leans into the savory side of this pie with the addition of fresh herbs. Make your own fortified stock by poaching the chicken in your already homemade stock, or stock from a butcher store. This creates an intensified chicken flavor in the base of the pie filling. Let your pie filling cool down before topping with the dough, this helps to prevent any gummy texture on the bottom of the crust.
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
- Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
- Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
- Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
- Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.
EASY, FLAVORFUL CHICKEN POT PIE
This chicken pot pie is easy and delicious!
Provided by Ashley Harris Hardin
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
- Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
- Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 30 g, Cholesterol 93.7 mg, Fat 42 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 9.9 g, Sodium 757.4 mg, Sugar 1.2 g
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