Chicken Pot Pie Without The Crust Recipes

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CHICKLESS POT PIE

Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14



Chickless Pot Pie image

Steps:

  • Preheat the oven to 425 degrees F.
  • In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
  • In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
  • Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams

1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

CHICKEN IN A POT, NO PIE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17



Chicken in a Pot, No Pie image

Steps:

  • Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

Nutrition Facts : Calories 0 calorie

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier than making pastry!

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

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



Easy Chicken Pot Pie image

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

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

CHICKEN POT PIE WITH BISCUIT CRUST

This is a combo of my Chicken Pot Pie filling and my mother in-law's Biscuit Style Crust. They go together fabulously. This is awesome with a double crust, but if you are watching your fat intake, it is also yummy with just a top crust. Also, the homemade gravy is wonderful, but if you have leftover gravy or prefer to use canned or jarred, this is even easier. Enjoy!

Provided by Karen..

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14



Chicken Pot Pie with Biscuit Crust image

Steps:

  • Crust: This is for just a top crust.
  • if you would like a top and bottom, double the recipe.
  • Combine dry ingredients and cut in butter until it resembles small peas.
  • Add milk all at one and stir just to moisten.
  • Pour out onto a floured surface and knead about 8 times.
  • Roll into desired shape, depending if you are using a round or square casserole dish.
  • If you are making two crusts, make sure you roll the bottom one larger.
  • Filling: Melt butter over low heat in a large saucepan.
  • Stir in flour, chopped onions, salt and pepper.
  • Cook until mixture is bubbly, stirring constantly.
  • Remove from heat and whisk in broth and milk.
  • Put back over heat and heat to boiling, stirring constantly for a couple minutes, until thickened.
  • (YOU CAN IGNORE THE ABOVE IF YOU HAVE ABOUT 2 CUPS OF LEFTOVER GRAVY--JUST HEAT IT UP IN A SAUCEPAN).
  • Add chicken and frozen peas and carrots into the mixture and combine.
  • Remove from heat.
  • Putting it together: Preheat oven to 425 degrees.
  • Pour chicken mixture into 2 quart casserole (lined with one crust if you want a bottom crust).
  • Lay crust over mixture and press into the inside edges of dish.
  • Make a couple slits in the center of crust with a sharp knife.
  • If you are doing a top and bottom crust, crimp edges to seal.
  • Bake for about 30 minutes, until golden brown.

Nutrition Facts : Calories 324.3, Fat 18.5, SaturatedFat 11.3, Cholesterol 48.1, Sodium 820.6, Carbohydrate 33, Fiber 3.5, Sugar 0.7, Protein 8.5

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut into small pieces or cubes
1 (16 ounce) bag frozen peas and carrots
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
1/3 cup milk

CHICKEN POT PIE WITHOUT VEGETABLES

This recipe didn't use to strike me as rich but, after having made it today, I think it is. It's good, but you'll want to serve something crunchy and fresh with it, like a salad or fruit for dessert. The cheddar crust is essential for the finished overall flavor.

Provided by Debbie R.

Categories     Savory Pies

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14



Chicken Pot Pie Without Vegetables image

Steps:

  • Mix flour and salt. Cut in shortening, butter and cheese till crumbs form. Add water and toss with a fork just until dough just forms a ball.
  • Turn onto lightly floured board. Press large chunks away with heel of hand. Gather and repeat. Shape into thick circle. Wrap in plastic and chill at least 30 minutes.
  • Stew chicken with enough water to cover it, along with the onion and celery, until done. This usually takes from 60 to 90 minutes.
  • Remove chicken from broth. Debone and skin. Chop meat.
  • Skim off fat from broth. Discard the celery and onion. Reserve 3 cups broth for this recipe. (The more concentrated the broth, the better.).
  • Melt butter. Add flour. Cook and stir until bubbly. Add reserved broth and evaporated milk. Don't just dump all the liquids into the flour mixture--work in about 1/4 cup at a time until it is thinned out, and then you can increase how much liquid you can work in each time. Season with salt and pepper. Mix in chicken. Put chicken filling in a round casserole dish.
  • Roll out dough, a little bigger than your dish so that you can have some dough to crimp. Place dough over chicken filling. Crimp edges.
  • Bake at 425 degrees for about 30-60 minutes or until crust is golden. If you check it and the edges of the pie are looking browned before the rest of it is ready, put foil over the edges -- just make like a long little tent and loosely attach over the edges.

Nutrition Facts : Calories 406.5, Fat 29.1, SaturatedFat 12.9, Cholesterol 69.5, Sodium 258.4, Carbohydrate 23.6, Fiber 0.9, Sugar 0.8, Protein 12.8

1 cup flour
1/4 teaspoon salt
1/3 cup shortening
1 tablespoon butter
1/4 cup shredded cheddar cheese
2 tablespoons cold water
1 roasting chicken
1 celery rib
1 onion
6 tablespoons butter
1/2 cup flour
12 ounces evaporated milk
pepper
salt

LOW-FAT CHICKEN POT PIE

Chicken and vegetables in a pie! Very easy and low in fat.

Provided by chefbuzz

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11



Low-Fat Chicken Pot Pie image

Steps:

  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.
  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
¼ teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

EASY CHICKEN POT PIE (WITHOUT ALL THE CREAM)

This delicious comfort food made easy and somewhat healthy (if it weren't for the pastry shells) can be prepared ahead of time and even frozen! Simply freeze portions of the filling in little Tupperware containers and keep a package of the pastry shells on hand. You can also use leftover turkey or chicken for this recipie.

Provided by SuzanneThePainter

Categories     Savory Pies

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11



Easy Chicken Pot Pie (Without All the Cream) image

Steps:

  • Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
  • Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
  • In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
  • Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
  • Add the veggies and chicken to the sauce.
  • To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

Nutrition Facts : Calories 480.1, Fat 30.8, SaturatedFat 7.8, Cholesterol 46.4, Sodium 592.7, Carbohydrate 29.3, Fiber 2.1, Sugar 2.5, Protein 20.9

1/2 cup white pearl onion (chopped, buy them frozen, it's so much easier)
1/2 cup baby carrots (sliced into pieces)
2 celery ribs (chopped into slices)
1/2 teaspoon black pepper, coarsely ground (or more to taste)
2 -3 chicken breasts (poached in salt water ripped or cubed)
2 1/2 tablespoons all-purpose flour
2 tablespoons margarine
1 -2 cup chicken broth (organic is preferred)
1/4 teaspoon salt (this may vary depending on how salty your broth is, taste before you add any)
1/4 cup chopped fresh parsley (curly is great, but flat leaf will work too)
4 pepperidge farms puff pastry shells

CHICKEN POT PIE WITHOUT THE CRUST

There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.

Provided by MrsJ492

Categories     Savory Pies

Time 1h

Yield 3 serving(s)

Number Of Ingredients 11



Chicken Pot Pie Without the Crust image

Steps:

  • Place chicken in large pot.
  • Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
  • Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
  • Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
  • Cut cheddar cheese into small pieces and place in pot with other ingredients.
  • Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
  • Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
  • Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

Nutrition Facts : Calories 568.6, Fat 27.4, SaturatedFat 11.6, Cholesterol 140.4, Sodium 1315.3, Carbohydrate 39.3, Fiber 6.2, Sugar 7.7, Protein 40.8

2 1/2 cups chopped cooked chicken (add more to taste)
1 medium red potatoes, cubed
1 celery rib, chopped
1 leek, white part only washed and sliced
1/2 large red bell pepper, chopped
12 ounces mixed vegetables (peas, corn, carrots, green beans)
2 slices fat-free American cheese or 2 slices fat-free swiss cheese
10 3/4 ounces Campbell's Cream of Chicken Soup (or whatever 'Cream Of' you have on hand)
2 tablespoons lowfat parmesan cheese (I use Kraft)
1/2 cup cream (I use half and half coffee cream)
1 teaspoon curry powder

BEST HOMEMADE CHICKEN POT PIE

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14



Best Homemade Chicken Pot Pie image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

CHICKEN PIE - NO CRUST

An adaption of Marie's recipe #104919. I wanted the flavour and comfort of a chicken pie, but without the fatty crust. I used leftover chicken to help cut down on prep. time

Provided by SoupCookie

Categories     Weeknight

Time 30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 15



Chicken Pie - No Crust image

Steps:

  • Peel and cut potatos; set to boil. While those are boiling, cube chicken breast and put into a 9 inch (metal) pie plate. Preheat oven to 350°F.
  • In a skillet add carrots, broth, cream and seasonings (feel free to change seasoning to your taste). Cook over medium-high heat for 2.5 minutes; add celery, stir. Cook another 2.5 minutes. *At this point if the sauce is too runny, make a rue with flour and just enough water to make a runny paste. Add it 1 teaspoons at a time until the sauce seizes up* Pour over chicken.
  • When potatos are tender, mash with sour cream and margarine and salt if you like. Spoon potatos over chicken/veg. and spread around until it's all covered up.
  • Bake in the oven for 10 min's -- take out and add cheese to top, put back in oven till cheese is melted. Serve hot!

Nutrition Facts : Calories 265, Fat 10.4, SaturatedFat 4.3, Cholesterol 54.5, Sodium 181.4, Carbohydrate 23.7, Fiber 3.1, Sugar 2.1, Protein 19.1

3 medium potatoes (I used white potatos)
2 cups cooked chicken breasts, skinless, boneless
1 cup carrot, chopped
1/2 cup celery, sliced
3/4 cup low-fat chicken broth
1/4 cup half-and-half cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon sage
1/2 cup low-fat sour cream
2 tablespoons reduced fat margarine
1 tablespoon flour
water
1/4 cup low fat parmesan cheese, fresh grated

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From therecipes.info


BLACK FOLKS SOUTHERN SOUL FOOD CHICKEN POT PIE RECIPE
Instructions for Black folks soul food chicken pot pie. Grease a 9-inch pie pan. Add the bottom pie crust to the pan and set it aside. Add the turkey or chicken gravy and the chicken bouillon in a large pot on low (I used my Instant Pot, with the lid off and on the ‘keep warm’ setting).
From thesoulfoodpot.com


CLASSIC CHICKEN POT PIE | EASY WEEKNIGHT RECIPES
In a medium skillet, melt the butter and add the chopped onions. Saute for 2 minutes, or until the onions are tender and fragrant. Stir in the flour, salt, pepper, and thyme. Continuously stir until a paste forms. Slowly add in the milk …
From easyweeknightrecipes.com


SIMPLE LOW CARB CHICKEN POT PIE — HONEST GRUB, HONEST FOODIE
Preheat your oven to pie dough instructions on the box & grease a 9in pie pan. Chop your celery, carrots, and mushrooms, then set aside in a large bowl. Add 1 stick of butter to large frying pan & let it heat for 1 minute at medium heat. Then add …
From honestgrubhonestfoodie.com


HEALTHY CRUSTLESS CHICKEN POT PIE RECIPE - THE DINNER BITE
Add salt and pepper to taste, red pepper flakes, bay leaves, shredded chicken, and stir to combine. Lastly, add the half and half then give a good stir to combine. Reduce the heat and simmer on medium-low heat for another 8 to 10 …
From thedinnerbite.com


LEVEL 4: PUREE CHICKEN POT PIE - REAL MEALS MODIFIED
Bring to a boil and allow mixture to cook for ~10 minutes. The mixture should thicken. Reduce the temperature slightly and add in the frozen peas and cooked chicken. Allow chicken and peas to warm in the rest of the mixture. Add the warm milk to the mixture and stir to combine. Taste and adjust the seasoning as needed.
From realmealsmodified.com


CALORIES IN CHICKEN POT PIE WITH NO CRUST - SPARKRECIPES
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Chicken Pot Pie with No Crust 79 calories of Tyson boneless, skinless chicken breast, (2.86 oz) 74 calories of Potato, raw, (0.29 large (3" to 4-1/4" dia.)) 53 calories of Sweet Potato, baked, (0.29 cup)
From recipes.sparkpeople.com


QUICK AND EASY CHICKEN POT PIE WITH PRE-MADE CRUST
To cook your chicken in an electric pressure cooker like the Instant Pot, add 1 cup of water (or chicken broth for added flavor). Place the trivet in the bottom of the Instant Pot and lay the boneless skinless chicken breasts on top. Season chicken with a little bit of salt and freshly ground pepper if desired.
From cookwithginger.com


DAIRY FREE CHICKEN POT PIE CRUST | HOWARD'S WEB
This dairy free chicken pot pie recipe is made without milk and without cream. Cover the chicken pot pie filling with the pastry dough and let the pastry cover the whole dish and come over the sides of the dish. (tony even ate 3/4 of it in one night. These delicious individual pot pies are filled with a creamy white gravy, chicken, carrots, peas and topped off …
From howard-sanborn.github.io


CHICKEN POT PIE WITH ONLY TOP CRUST - THERESCIPES.INFO
1 cup cubed cooked chicken or turkey ½ cup milk 1 egg 1 cup all-purpose baking mix Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 400 degrees F. Step 2 Mix soup, vegetables and chicken in 9-inch pie plate. Step 3 Mix milk, egg and baking mix. Pour over chicken mixture.
From therecipes.info


CHICKEN POT PIE FILLING (NO CRUST) RECIPE | SPARKRECIPES
14 oz or around 2 cups of chicken (this is what I used to calculate the calories...use what ever you have ) I used leftover roast chicken (no skin) 1 can cream of chicken soup. 1.5 cup 1% milk. frozen mixed vegetables. mrs dash, salt, pepper, garlic powder, onion powder, chives (whatever spices you have/want)
From recipes.sparkpeople.com


ONE CRUST CHICKEN POT PIE RECIPE EASY - THERESCIPES.INFO
10 Best Chicken Pot Pie with Frozen Pie Crust Recipes | Yummly. best www.yummly.com. Chicken Pot Pie Soup with Pie Crust CroutonsThe Brooklyn Cook. Fast and Easy Chicken Pot PiePoinsettia Drive. frozen pie crust, cream of chicken soup, hot sauce, frozen peas and 5 more.
From therecipes.info


CRUSTLESS CHICKEN POT PIE | THE LITTLE POTATO COMPANY
In a pot combine chicken, carrots, and peas. Add enough water to just cover the ingredients. Bring to a boil, reduce to medium, and let cook for 15 minutes. Strain water and set cooked ingredients aside. In a large pot over medium heat, add oil, and cook leeks until just golden. Add flour, salt, and pepper. Stir well.
From littlepotatoes.com


10 BEST CHICKEN POT PIE WITHOUT CHICKEN BROTH RECIPES - YUMMLY
carrots, water, refrigerated pizza crust, garlic, boneless skinless chicken breasts and 9 more Chicken Pot Pie On dine chez Nanou ground black pepper, garlic clove, butter, Parmesan cheese, egg and 13 more
From yummly.com


NO CRUST CHICKEN PIE BEST RECIPES
This Crustless Chicken Pot Pie recipe makes chicken pot pie seem easy and achievable for a weeknight. No dough rolling required, but still with a crispy breaded topping, this recipe has all the best creamy, comforting parts without the work. I get requests from readers all the time for a chicken pot pie recipe that's also migraine diet friendly.
From findrecipes.info


CRUSTLESS CHICKEN POT PIE - SOUTHERN PLATE
Remove chicken from skillet and set aside. Place butter in skillet and melt over medium heat. Add flour and stir until blended in with melted butter. Whisk in milk, broth, ranch mix, salt, and pepper. Bring to a very light simmer while stirring constantly. Reduce …
From southernplate.com


CROCK POT CRUSTLESS CHICKEN POT PIE - FLOUR ON MY FACE
Place the chicken in a 4-quart crock pot and season with seasoned salt and pepper. Add the next 8 ingredients to the crock pot and stir well. Cook on high for 2 hours. In a saucepan on the stove melt the butter. Add the salt and pepper and whisk. Add the flour and whisk well for about 1 minute to allow the butter and flour to brown slightly.
From flouronmyface.com


EASY CHICKEN POT PIE WITH PIE CRUST| IT IS A KEEPER
Preheat the oven to 350. Place bottom pie crust in the pan and bake for 7 mins, remove and set aside. Heat olive oil in Dutch oven on medium high heat. Add onions, scallions, celery and peppers and cook until translucent. Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
From itisakeeper.com


BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)
In a 4-quart pan over medium heat, boil water. Add chicken bouillon and whisk until dissolved. Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine. Cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat, cover and …
From joyfoodsunshine.com


CHEAP CHICKEN POT PIE W/ CRESENT ROLL CRUST : EASYRECIPES
Ingredients: 1 cup butter, softened 2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk Butter Sauce: 1 cup sugar 1/2 cup butter, cubed 1/4 cup water 1-1/2 teaspoons almond extract 1-1/2 teaspoons vanilla extract Directions: In a large bowl, …
From reddit.com


WHAT BREAD GOES WITH CHICKEN POT PIE? (21 OPTIONS)
12. Brioche. Brioche is a rich, eggy bread made from flour, milk, butter, sugar, and eggs. It’s soft and fluffy and makes for a great base for your chicken pot pie. 13. Boule (Round Loaf) Boule is also a good option —it’s shaped like a ball and has a light crust that’s crispy on the outside but soft on the inside. 14.
From happymuncher.com


CHICKEN POT PIE WITHOUT THE CRUST BEST RECIPES
How to cook chicken and vegetables in a pie crust? Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens. Add the thyme, vegetables, and chicken; stir …
From findrecipes.info


SUPER EASY DAIRY FREE DUTCH OVEN CHICKEN POT PIE WITHOUT CRUST
Ingredients. Extra Virgin Olive Oil; Chicken Breast or thigh: Chicken thighs are preferred. Salt: Make sure to use sea salt. Onion; Garlic cloves; Carrots; Celery; White Sweet Potato; Arrowroot Starch: Don’t substitute with another flour. Grain free …
From thehonestspoonful.com


CLEM'S KITCHEN: CRUSTLESS CHICKEN POT PIE | CHICKEN POT PIE, POT PIE ...
Dec 8, 2013 - Chicken Pot Pie is a favorite of mine, but sometimes I want something that tastes the same without the work of making crust, putting it into... Dec 8, 2013 - Chicken Pot Pie is a favorite of mine, but sometimes I want something that tastes the same without the work of making crust, putting it into... Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


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