SUPER EASY CHICKEN POT PIE
Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
- Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
- Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.
Nutrition Facts : Calories 445, Carbohydrate 49 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
SUPER EASY CHICKEN POT PIE
This is one of those recipes that you enjoy so much. It's easy to fix and take to any function. You can also take it unbaked with directions for baking. It's not as good warmed up so this is a great idea when taking to someone who has just had a baby or whatever. My girls use this recipe a lot. It's just as wonderful to make...
Provided by Linda Griffith
Categories Savory Pies
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Bring pie crust to room temperature while chicken is baking. Season chicken with salt and pepper. Preheat oven to 400 degrees.
- 2. Unroll pie crust gently and place into at least a three inch deep 8 or 9 inch casserole dish. Leaving approximate 1/4 inches hanging over.
- 3. Put prepared chicken in bottom of crust lined dish. Add the Veg-All and Cream of Chicken Soup. Top with Cheddar Cheese and top with second pie crust.
- 4. Tuck ends of crust under bottom crust to seal well all around. Take a fork and pierce the top several time. Place in oven and bake for about 40 minutes. Keep and eye on it. When it starts to brown, baste the top with the melted butter and continue baking until golden brown. Serve with a salad and your dinner is done. So delicious.
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
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
SUPER-EASY CHICKEN POT PIE
Easy-to-make, tastes like "scratch", chicken pot pie. Use a leftover baked potato and some store-bought rotisserie chicken to make it even faster.
Provided by kellee_lostaunau
Categories Savory Pies
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly.
- Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.
Nutrition Facts : Calories 262.2, Fat 14, SaturatedFat 2.1, Cholesterol 0.1, Sodium 299.6, Carbohydrate 31, Fiber 2.4, Sugar 0.3, Protein 3.6
IMPOSSIBLY EASY CHICKEN POT PIE
This pot pie couldn't be easier. It's loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees F. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1-1/4 inches.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 22 g, Cholesterol 56.5 mg, Fat 8 g, Fiber 1.2 g, Protein 12.4 g, SaturatedFat 2.4 g, Sodium 622.1 mg, Sugar 3.3 g
SUPER EASY (AND INEXPENSIVE) CHICKEN POT PIE
This is a GREAT go to meal for our family. We usually have the items on hand and it is so easy to make. The whole family loves it and it is wonderful on a cold weather night after work. It's also a great way to get your teenager to eat extra veggies.
Provided by Drensie
Categories Savory Pies
Time 45m
Yield 1 Pot Pie, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix together Veg-All, Soup and Chicken in large bowl. Season with salt and pepper.
- Spoon into frozen pie crust and top with second pie crust.
- Bake at 350 for 35 minutes or until top crust is brown. All ingredients are already cooked.
Nutrition Facts : Calories 581.8, Fat 32.9, SaturatedFat 10.1, Cholesterol 60.1, Sodium 1073.3, Carbohydrate 45.5, Fiber 3.6, Sugar 5.5, Protein 24.8
EASY CHICKEN POT PIE
It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
- In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
- Bake uncovered 25 to 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
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