Crumbly Chicken Mixed Vegetable Pie Recipes

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

Chicken Vegetable Potpie image

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.

Ingredients

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

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

Easy Chicken and Vegetable Pot Pie image

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.

Ingredients

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

More about "crumbly chicken mixed vegetable pie recipes"

CREAMY CHICKEN & VEGETABLE PIE - JULIA'S CUISINE

Web Oct 15, 2018 Preheat oven and prepare baking dish – Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish. Flatten chicken – …
From juliascuisine.com
3.5/5 (2)
Total Time 1 hr 20 mins
Category Main Course
Calories 558 per serving

Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.
Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.

Crumbly Chicken Mixed Vegetable Pie Recipes

CHICKEN VEGETABLE POTPIE

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.

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