GRAM'S CHICKEN POT PIE UPDATED
Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
- Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 4 g, Protein 25 g
GRAM'S CHICKEN POT PIE
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Provided by Jill
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
- Preheat oven to 400 degrees F (200 degrees C).
- Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
- Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Nutrition Facts : Calories 798.2 calories, Carbohydrate 40 g, Cholesterol 141.9 mg, Fat 51.6 g, Fiber 2.6 g, Protein 41.1 g, SaturatedFat 15.3 g, Sodium 911.2 mg, Sugar 5.9 g
YOU AND ME CHICKEN POT PIES
Steps:
- Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
- Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
- Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
- Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
- Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
- Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
Nutrition Facts : Calories 586 calorie, Fat 13 grams, SaturatedFat 3.1 grams, Sodium 958 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 50 grams
CHICKEN POTPIE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.
Nutrition Facts : Calories 707, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 132 milligrams, Sodium 965 milligrams, Carbohydrate 69 grams, Fiber 5 grams, Protein 41 grams
LIGHT CHICKEN POTPIE
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
- Meanwhile, make the filling: Preheat the oven to 425 degrees F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 minutes. Cool slightly, then peel and break into small pieces.
- Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
- Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until about 1/2 inch thick and slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.
SLIMMED DOWN - CHICKEN POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
- Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
- Preheat oven to 400 degrees F.
- Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
- Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.
Nutrition Facts : Calories 418 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 440 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 46 grams, Sugar 6 grams
CHICKEN PIE WITH PUFF PASTRY
Delight in our tasty Chicken Pie with Puff Pastry, a twist on Grandma's classic pot pie. This Chicken Pie with Puff Pastry is comfort food done right.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
- Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 5 g, Protein 26 g
CHICKEN POT PIE NOODLE SOUP
This is one of those recipes that you start to make early on in the day and simmer all day, for the best flavor. Make this on a chilly day and it will warm you from head to toe. Freeze any leftovers; pull out and thaw when you get that nasty winter cold or just need a quick lunch or dinner. Even though the title states "pot pie" noodle, bow tie noodles have always been used in this soup; something I grew up with. When my mom cooks it, she will sometimes add some thin sliced diced celery and/or a peeled, whole onion to the pot, just for taste, and removes the onion prior to serving.
Provided by TheDancingCook
Categories Savory Pies
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in a medium to large stockpot; cover with water.
- Bring to a boil, cover and simmer for about 2 hours to make a nice stock.
- Meanwhile, peel and cube potatoes.
- Reserving broth, remove chicken; cool.
- Remove meat from bone and cut up into bite size pieces and return to the same pot with the reserved broth.
- Add peeled, cubed potatoes.
- Add the broth, base, pepper and garlic powder.
- Simmer uncovered, for at least 3 hours.
- Meanwhile, about a 30 minutes prior to serving, start to boil noodles, drain.
- Ladle soup into bowls and add cooked noodles.
- Serve with warm buttered bread.
Nutrition Facts : Calories 687, Fat 26.6, SaturatedFat 7.5, Cholesterol 154.8, Sodium 859, Carbohydrate 71.9, Fiber 4.9, Sugar 2.8, Protein 38.4
GRAM'S CHICKEN POT PIE UPDATED
Comfort food at its finest--this chicken pot pie with a puff pastry crust is full of vegetables, chunks of chicken and shredded Cheddar cheese; and it's on the table in no time.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Cook and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
- Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 25.1 g, Cholesterol 99.8 mg, Fat 26.1 g, Fiber 2.4 g, Protein 27.5 g, SaturatedFat 9.3 g, Sodium 617.7 mg, Sugar 0.7 g
CHICKEN POT PIE
This is Betty Crocker's chicken pot pie version with a couple minor adjustments. It's a great recipe! We gobble up this pie and frown a bit upon realizing the last slice is gone. Homemade crust sends this over the top...but use pre-made crusts if you'd like. Enjoy!
Provided by vrvrvr
Categories Savory Pies
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
- Cook, stirring constantly, until mixture is smooth and bubbly.
- Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
- Stir constantly until thickened and beginning to bubble.
- Add vegetables and chicken. Mix. Remove from heat.
- Pour chicken mixture into bottom pie shell.
- Cover with top pie shell. Seal edges; prick steam holes.
- Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
- Let stand a few minutes before cutting.
Nutrition Facts : Calories 548.2, Fat 34, SaturatedFat 12.1, Cholesterol 65.7, Sodium 715.6, Carbohydrate 39.6, Fiber 2.3, Sugar 1, Protein 21
EASY BISQUICK CHICKEN POT PIE
This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!
Provided by E.A.4957
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
- Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
- Bake in oven for 30 minutes or until top turns golden brown.
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
GRAM'S CHICKEN POT PIE
This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.
Provided by Jill
Categories Chicken Pot Pie
Yield 6
Number Of Ingredients 6
Steps:
- In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
- Preheat oven to 400 degrees F (200 degrees C).
- Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
- Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Nutrition Facts : Calories 798.2 calories, Carbohydrate 40 g, Cholesterol 141.9 mg, Fat 51.6 g, Fiber 2.6 g, Protein 41.1 g, SaturatedFat 15.3 g, Sodium 911.2 mg, Sugar 5.9 g
THE BEST CHICKEN POT PIE EVER!
I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.
Provided by MarthaRayDeen
Categories One Dish Meal
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
- Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
- Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
- When done, the inside ingredients will be thick and creamy.
GRAM'S CHICKEN POT PIE UPDATED
Comfort food at its finest--this chicken pot pie with a puff pastry crust is full of vegetables, chunks of chicken and shredded Cheddar cheese; and it's on the table in no time.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Cook and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
- Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 25.1 g, Cholesterol 99.8 mg, Fat 26.1 g, Fiber 2.4 g, Protein 27.5 g, SaturatedFat 9.3 g, Sodium 617.7 mg, Sugar 0.7 g
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