EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN VEGETABLE POTPIE
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.
CHICKEN POT PIE WITH FRESH VEGGIES
The first time I cooked for this special man I wanted to be sure my Pot Pie had the best of everything. So, I want to share this easy recipe with the best filling ingredients I could find.
Provided by T Momma
Categories Chicken
Time 1h40m
Yield 2 deep dish pies, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place the stock and chicken into a saucepan and bring to a light boil. Turn occasionally and cook chicken for about 15 minutes or until it is no longer pink.
- In a large pot melt 1/2 of the stick of butter over low heat. Add the celery and onions, potatoes and carrots and cook on low heat, stirring often, for about 15 minutes. The veggies should only be crisp tender. Next add the fresh corn off the cob and the fresh green beans to the pot.
- Add the remaining 1/2 stick of butter, cut into chunks, and cook for about 7 more minutes with the lid on.
- Turn off the heat to the burner.
- Add the family sized can of Cream of Chicken Soup and the jar of Chicken Gravy along with the pepper. Stir all until well mixed. Chop the chicken into small bites and stir into the vegetable mixture.
- Line 2 deep-dish pie plates with pie crusts, fill each with 1/2 of this wonderful chicken and vegetable mixture. Then put a pie crust on top of each one.
- Seal the edges with a nice crimp, slip the top of the crusts, (I usually make a cute design in mine). Brush the whole top crust with some egg white.
- Using 3 inch pieces of aluminum foil, cover the edges so that they don't over-brown. Take these off during the last 15 minutes of baking.
- Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Enjoy!
TERIYAKI CHICKEN AND GINGERED VEGETABLE POT PIE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 4-quart saucepan or Dutch oven, melt the butter over medium heat and add the flour. Cook, whisking, until the mixture is combined and the raw flour taste is gone, about 2 minutes.
- Meanwhile, whisk the bouillon cube into the hot chicken stock until combined. Add the stock mixture to the roux in the saucepan, then add the cream. Add the ginger and bring to a simmer, whisking. Cook for 5 minutes. Lower the heat, add the peas and onions, chicken and parsley and season with salt and pepper. Heat until just warmed. Transfer the mixture to a 2-quart ovenproof saucepan or heatproof ramekin. Let cool to room temperature.
- Preheat the oven to 400 degrees F. Let the puff pastry thaw just until you can work with it.
- Cut the pastry into a circle 1 inch wider than the width of the saucepan or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash. Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.
- Bake the pot pie until the top is golden brown, 25 to 35 minutes.
CHICKEN AND VEGETABLE POT PIE
Make and share this Chicken and Vegetable Pot Pie recipe from Food.com.
Provided by shmeks02
Categories Savory Pies
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
Nutrition Facts : Calories 309.8, Fat 10.4, SaturatedFat 2.9, Cholesterol 43.9, Sodium 268.3, Carbohydrate 28, Fiber 4, Sugar 7, Protein 22
CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07
This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!!
Provided by pewpew1982
Categories Savory Pies
Time 57m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Bring broth to a boil in a large Dutch oven.
- add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
- add chicken, cook for 5 minutesor until chicken is done.
- remove chicken and vegetables from broth with a slotted spoon, place in large bowl.
- increase heat to medium.
- lightly spoon flour into dry measuring cups, level with a knife, place all but 1 tablespoon flour in a medium bowl.
- gardually add milk to bowl, stirring with a whisk until well blended.
- add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
- stir in chicken mixture, parsley, thyme, salt, and pepper.
- spoon mixture into an 11x7 inch baking dish coated with cooking spray.
- sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 inch rectangle. place dough over chicken mixture, pressing to seal at edges of dish. cut small slits into dough to allow steam to escape.
- coat dough lightly with cooking spray.
- place dish on a foil lined baking sheet.
- bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.
Nutrition Facts : Calories 406.9, Fat 14.2, SaturatedFat 3.6, Cholesterol 37.2, Sodium 714.9, Carbohydrate 47.5, Fiber 5.8, Sugar 8.6, Protein 22.9
CHICKEN-VEGETABLE POT PIE
I have two staple recipes that I use when I have company coming over and don't know what they like. This is one of the two. I have never had anyone not like it. Most of the time people ask me for the recipe. I got it out of the Southern Living 1981 cookbook.
Provided by michael3443
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken, 1 tsp salt, 1/2 tsp pepper and water to cover in a Dutch oven ( I just use a stock pot). Bring to a boil; cover and simmer until the chicken is tender and done. Remove chicken from broth; cool. Cut chicken into bit size pieces.
- Cut potatoes, celery, and carrots into 1- inch chunks. Place in broth; simmer until tender. Drain vegetables, reserving 3 cups broth. Combine chicken, potatoes, celery, carrots and peas; spoon into a 13x9x2 inch pan.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk, 3 cups chicken broth, and bouillon cube; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 2 tsps salt and 1/2 tsp pepper. Pour the sauce evenly over chicken vegetable mixture.
- Prepare pastry roll to fit a 13x9x2 inch pan. Place crust over chicken mixture; cut 2 to 6 small slits in crust to allow steam to escape. Bake at 400 for 45 minutes or until crust is golden brown.
- Side notes to make it a quicker dish.
- 1. As soon as the chicken looks done add the vegetables to the water. This allows the chicken to become tender but still allows you to save some time.
- 2. Make the sauce while the vegetables are cooking.
- 3. Buy the shredded carrots. This saves lots of time.
- 4. Just a side note, the recipe calls for celery but I never put it inches I just don't like cooked celery.
- 5. Don't forget to save back the broth. Normally I just dish it out of the pot while the vegetables are cooking. That way I can make the sauce and I don't have to try and save some of the broth back.
- 6. It really doesn't take 45 minutes to cook in the oven. It normally takes about 15 minutes. All the ingredients are done you just need to make sure the crust is brown.
Nutrition Facts : Calories 844.6, Fat 39.7, SaturatedFat 16.3, Cholesterol 112.3, Sodium 1878.3, Carbohydrate 81.8, Fiber 10.1, Sugar 7.9, Protein 40.4
CHICKEN AND FALL VEGETABLE POT PIE
Categories Milk/Cream Chicken Poultry Vegetable Bake Dinner Casserole/Gratin Carrot Turnip Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
- Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
- Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
- Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
- Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
- Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
CHICKEN & VEGETABLE POT PIE
This is the yummiest chicken pot pie recipe I've had and soooo easy to make. Got it from an issue of Real Simple. I often substitute mixed veges for the peas and it comes out great! I always use extra dry vermouth instead of white wine, I find it's easier to keep on hand.
Provided by johnandmolly
Categories Savory Pies
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
Nutrition Facts : Calories 387.7, Fat 14.3, SaturatedFat 3.6, Cholesterol 48, Sodium 324, Carbohydrate 35.3, Fiber 4.9, Sugar 10.4, Protein 25.7
CHICKEN-VEGETABLE POT PIE / PIES
This is one of my adopted recipes and I have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.
Provided by Dorel
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken and water in a large saucepan and bring to boil.
- Cover, reduce heat, and simmer 15 minutes or until chicken is tender.
- Remove chicken, reserving broth.
- Cut meat into bite-size pieces; set aside.
- Add potatoes, celery, and bouillon powder to broth; bring to a boil.
- Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
- Stir in mixed vegetables; set aside.
- Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat; stir in poultry seasoning.
- Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
- Spoon into individual baking dishes that have been coated with Pam.
- Or into 1 large casserole dish.
- CRUST.
- Combine 1 cup flour, baking powder, and salt in a small bowl.
- Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
- Stir in buttermilk.
- Spoon biscuit dough over chicken mixture.
- Bake at 350°F for 1 hour or until biscuits are golden.
Nutrition Facts : Calories 314.5, Fat 9.1, SaturatedFat 1.9, Cholesterol 38, Sodium 419.2, Carbohydrate 38.6, Fiber 3.9, Sugar 2, Protein 20.1
CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
More about "chicken and vegetable pot pie recipes"
CHICKEN AND VEGETABLE POT PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Chicken Pie RecipesCuisine American RecipesCalories 1018 per serving
- Put the chicken in a snugly fitting saucepan with the onion, sliced carrot, celery, bay leaves, thyme sprig and peppercorns (if the pan is too large, the stock will be too watery). Cover with about 1.5 litres water, bring to the boil, cover and simmer for 25 minutes, then turn off the heat. Leave for 1 hour.
- Lift the chicken out of the stock on to a chopping board and leave until cool enough to handle. Pour the stock into a bowl, clean out the pan, then strain the stock back into the pan and bring to the boil. Add the potatoes and cook for 10-12 minutes or until just tender. Remove with a slotted spoon to a large bowl. Add the baby carrots and simmer for 8 minutes. Remove to the bowl. Add the leeks, simmer for 4 minutes, then remove and add to the bowl. Return the chicken stock to the boil and boil rapidly for 20-30 minutes until reduced to 400ml. Set aside.
- Break the chicken into small chunky pieces, discarding the skin and bones. Add to the bowl of vegetables with the thawed peas.
- Melt 25g of the butter in a medium pan, add the mushrooms and fry for 2 minutes. Remove with a slotted spoon and add to the bowl. Add the remaining butter, melt, then stir in the flour and cook gently for 1 minute. Gradually stir in the reduced chicken stock, then bring to the boil, stirring, and leave to simmer gently for 5 minutes. Remove from the heat and stir in the cream, chopped thyme and nutmeg. Season with salt and white pepper to taste. Stir the sauce into the ingredients in the bowl, adjust the seasoning to taste, then spoon the mixture into a 2 litre ovenproof pie dish, 4-5cm deep with a wide rim. Push a pie funnel into the centre and leave to cool.
CHICKEN AND VEGETABLE POT PIE RECIPE - REAL SIMPLE
From realsimple.com
CHICKEN POT PIE | RECIPETIN EATS
From recipetineats.com
NEWEST AND BEST CHICKEN RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CHICKEN AND FALL VEGETABLE POT PIE RECIPE | EPICURIOUS
From epicurious.com
CHICKEN AND VEGETABLE POT PIE — I DO FOOD
From idofood.com
CHICKEN POT PIE WITH CANNED VEGETABLES RECIPES - STEVEHACKS
From stevehacks.com
CHICKEN AND VEGGIE POT PIE RECIPE | COLES
From coles.com.au
EASY CHICKEN AND VEGETABLE POT PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CHICKEN AND VEGETABLE POT PIE RECIPE | MYRECIPES
From myrecipes.com
WHAT VEGETABLES ARE IN CHICKEN POT PIE - PIEPRONATION.COM
From piepronation.com
VEGETABLE CHICKEN POT PIE - HARVEST FRESH
From harvest-fresh.ca
HARVEST FRESH VEGETABLE CHICKEN POT PIE - YOUTUBE
From youtube.com
You'll also love