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
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
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
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
CHICKEN POT PIE WITHOUT THE PIE
I yearned for Chicken Pot Pie but had very few of the ingredients I needed. I substituted right and left and this turned out sooooooo very good. Hope you think so too. The two substitutions were for Cream of Mushroom Soup (oil, flour, salt, pepper, celery seeds, chicken broth and milk) and Bisquick Mix (flour, baking powder, salt, Crisco, milk and eggs).
Provided by Chef Norma JS
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- • Saute onion until translucent to light brown. Remove the onion leaving the oil in the pan. Season the chicken breasts with salt and pepper and brown them in the remaining oil. Remove the chicken and tear or cut it into pieces. Again leave any remaining oil in the pan.
- • Spray an 8 X 8 inch pyrex dish with Pam and put vegetables (frozen or defrosted but not cooked), onion and potatoes in bottom.
- • In the same pan add enough oil so that you have about a scant 1/3 cup in the pan. Add the flour, salt, pepper and celery seeds and stir constantly over medium heat until the oil and flour are combined and starts to brown. This cooks the flour a bit and helps it from tasting pasty. Slowly add the broth and milk and stir constantly with a wisk over medium heat until it thickens. Pour mixture over vegetables.
- • Pour mixture over the vegetables.
- • Mix 1/2 cup flour with baking powder then using a pastry cutter add the Crisco or oil to the mix until it is all blended well.
- • Add milk and eggs to flour mixture and stir until most lumps are gone and pour over all.
- • Bake at 350 degrees until edges start to brown and it is bubbly on edges. If the center looks underdone it should still be fine because it continues to cook a bit after you take it out of the oven. You can serve it in squares as you would lasagna.
Nutrition Facts : Calories 956.8, Fat 32.1, SaturatedFat 11.7, Cholesterol 332.8, Sodium 1326.6, Carbohydrate 105.6, Fiber 13.6, Sugar 4.3, Protein 63.1
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