IMPOSSIBLY EASY MINI CHICKEN POT PIES
Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 130 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 600 mg, Sugar 4 g, TransFat 1/2 g
CHEESY CHICKEN POT PIE
Bring a delicious filling to a delicate crust with this Cheesy Chicken Pot Pie. Our Cheesy Chicken Pot Pie features veggies and chicken in a cheesy sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients in 13x9-inch baking dish.
- Unroll dough; place over chicken mixture.
- Bake 20 to 25 min. or until crust is golden brown.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 7 g, Protein 24 g
VELVEETA® CHICKEN DIVAN POT PIE
Prepare this VELVEETA® Chicken Divan Pot Pie for a delicious dinner entrée. Bake this cheesy VELVEETA® Chicken Divan Pot Pie until golden and then serve.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Combine all ingredients except pie crust in microwaveable bowl. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring every 2 min. Spoon into 8-inch square baking dish sprayed with cooking spray.
- Unroll pie crust; place over chicken mixture. Fold under edge of crust, then press onto top of baking dish to seal. Cut several slits in crust 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 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 880 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 18 g
VELVEETA CHEESY CHICKEN POT PIE CASSEROLE
Get cheesy with VELVEETA Cheesy Chicken Pot Pie Casserole! With just 30 minutes of prep time, this chicken pot pie casserole could be your new favorite.
Provided by My Food and Family
Categories Home
Time 48m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF
- Cook chicken in large nonstick skillet on medium heat until lightly browned, stirring frequently. Add 1-1/4 cups milk, Vegetables and Seasoning Mix; stir. Bring to boil; cook 1 min. Simmer on medium-low heat 5 min., stirring frequently. Stir in corn. Spoon into 2-qt. casserole sprayed with cooking spray; cover with Cheese Sauce.
- Add remaining milk to Biscuit Mix; stir just until blended. Spoon over cheese sauce.
- Bake 16 to 18 min. or until filling is heated through and topping is golden brown.
Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g
VELVEETA® EASY CHEESY POT PIE
Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
- Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
- Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
- Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 11 g, TransFat 3 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 24 g
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