Impossibly easy chicken pot pie recipes - Chicken breasts

Author: Florence Wilcox  

Creamy, dreamy semi-homemade chicken pot pie uses tender chicken and veggies and a homemade creamy sauce. Home made chicken pot pie.

Easy Chicken Pot Pie

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: Allrecipes Member
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 5
  • 2 (9 inch) deep dish frozen pie crusts, thawed
  • 1 (15 ounce) can mixed vegetables, drained
  • 2 cups cooked, diced chicken breast
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup milk
  • Calories: 463.4 calories
  • Carbohydrate: 39.7 g
  • Cholesterol: 41.6 mg
  • Fat: 24.8 g
  • Fiber: 3.3 g
  • Protein: 19.1 g
  • Saturated Fat: 7.9 g
  • Sodium: 920 mg
  • Sugar: 3.8 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Notes: 1 Betty Crocker reviews, Review groups:

Chicken Pot Pie

Chicken Pot Pie
Creamy, dreamy semi-homemade chicken pot pie uses tender chicken and veggies and a homemade creamy sauce.
Provided by: Kristin Maxwell
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American Classic
Number of ingredients: 11
  • 1/2 cup all-purpose flour
  • 1/3 cup butter
  • 1/2 cup diced onion
  • 2 garlic cloves (minced)
  • 3/4 cup half and half (or milk)
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups cooked chicken (diced or shredded)
  • 1 1/2 cups frozen mixed vegetables thawed (or other leftover veggies)
  • 1 package refrigerated pie crust (or make your own)
  • Calories: 434 kcal
  • Carbohydrate: 31 g
  • Protein: 20 g
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Cholesterol: 82 mg
  • Sodium: 693 mg
  • Fiber: 3 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oven to 425°F. Soften pie crusts as directed on box. Place one crust in the bottom and up the sides of a 9-inch pie pan.
  2. Heat a large saucepan on the stove over medium heat. Melt butter, then add onions. Cook until onions are softened, 2-3 minutes. Add garlic and cook for 1 minute, then whisk in flour and cook until golden, about 2-3 minutes.
  3. Whisk in chicken broth, then the half and half or milk and bring to a boil. Stirring frequently, simmer until thickened, about 5-6 minutes.
  4. Remove from heat and stir in salt, pepper, diced chicken and vegetables. Pour into the prepared pie pan cover the top with the second crust and pinch the edges closed with your fingers. Cut several slits in the top or pierce holes with a fork to vent.
  5. Bake for 30-40 minutes. Check halfway through - if the edges begin to get too dark, cover just the edges of the crust with foil. Let pie sit for 5-10 minutes before serving.
Notes: Impossibly Easy Chicken Pot Pie Recipe, Steps 1 Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate. 2 Stir together …

Incredibly Easy Chicken Pot Pie

Incredibly Easy Chicken Pot Pie
Incredibly Easy Chicken Pot Pie
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8
  • 2 Cups chicken breast cut into 1/2" pieces
  • 2 tablespoons unsalted butter
  • 12 oz bag of frozen mixed vegetables
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 generous pinch of black pepper
  • 1 Cup Original Bisquick mix
  • 1/2 Cup milk
  • 1 egg
  • Calories: 273 calories
  • Carbohydrate: 23 grams carbohydrates
  • Cholesterol: 83 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 3 grams fiber
  • Protein: 20 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 479 grams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. Heat oven to 400ºF.
  2. In a skillet over medium heat, melt the butter. Add the chicken to the butter and cook through.
  3. While the chicken is cooking, microwave the frozen veggies and then drain off excess liquid.
  4. Mix the cooked chicken, vegetables, soup, and black pepper. Then pour into an ungreased 9" glass pie plate.
  5. Stir together remaining ingredients with a fork until blended. Pour onto the chicken pie filling.
  6. Bake 30 minutes or until golden brown.
Notes: Impossibly Easy Mini Chicken Pot Pies, Steps 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2 In 10-inch nonstick skillet, heat …
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