Light Chicken Pot Pie Recipe

Making homemade chicken potpie doesn’t have to be an all-day event. If you hustle, you can have this comfort food on the table in 20 minutes. Start browning the chicken and bringing the broth to a boil right away, and get the pie dough in …

Estimated Reading Time: 3 mins

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Step 1. Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. In a bowl combine the mixed vegetables, chicken, …

Rating: 5/5(399)
Total Time: 40 mins
Category: Chicken Breasts
Calories: 463 per serving
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.

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One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a …

Rating: 4.5/5
Total Time: 1 hr 5 mins
Category: Entree
Calories: 560 per serving
1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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Step 1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read …

Ratings: 592
Calories: 507 per serving
Category: Pie & Tarts Recipes
1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

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Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best). In a medium sized pot, melt butter over medium high heat. Add in onions and celery and cook until tender, about 3 minutes. Add in mushrooms and cook for another 3 minutes. Stir in broth, chicken, vegetables, paprika, thyme and salt and pepper.

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Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole. 2. In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.

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Ready made pie crusts make this homestyle Chicken pot pie recipe super easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. This ultimate-comfort food-chicken recipe is perfect for a weeknight dinner. You can make it ahead and

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The Ingredients. Shredded Chicken.Hi, healthy protein! You can speed the recipe up by using shredded store-bought rotisserie chicken, or check out my quick and easy methods for How to Cook Shredded Chicken on the stovetop, Baked Chicken Breast, Instant Pot Chicken, and Crock Pot Shredded Chicken.For a pot pie without chicken, try my Vegetarian Pot Pie instead.

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How to Make Chicken Pot Pie. Making pot pie is like making a double batch of old-fashioned gravy, with chicken and veggies added. It’s super easy to do, and takes very little time. Preheat the Oven and Saute the Onions. Preheat your oven to 350°F. Then, in a medium skillet, melt the butter and add the chopped onions.

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Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate. Stir the milk, egg and baking mix in a small bowl. Spread the batter over the …

Author: Campbell's Kitchen
Steps: 6
Difficulty: Easy

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How to make easy low-carb chicken pot pie. There are many ways to make chicken pot pie. I made this recipe easy by using pre-cooked chicken, frozen vegetables and cooking it all in one pan, then topping it with a frozen pie crust. You'll need a pan that can go from stovetop to oven. This recipe is low-carb simply by managing the pie crust portion.

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Once boiling, add in milk, stirring constantly as it thickens. Stir in cooked chicken, frozen peas, and corn. Pour your filling into a greased 9-inch pie plate. Preheat your oven to 375°. Make your crust. Cover your pot pie filling with the crust and poke a hole in the center. Bake the pot pie at 375° for 35 mins.

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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. Submit a Recipe Correction.

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Gram's Chicken Pot Pie. Rating: 4.5 stars. 62. 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. By Jill. Cheesy Chicken Pot Pie with a scoop out plated in the background.

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Easy Chicken Pot Pie Homemade chicken pot pie is comfort food at its best. This easy-to-make version lets you prep the pie and make the gravy while the chicken roasts in the oven. Make it even easier on yourself by using frozen vegetables, rotisserie chicken, and store-bought puff pastry rather than pie dough.

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More About This Recipe. If you need to get dinner on the table in a hurry, this easy chicken pot pie recipe is the place to begin. While many time-tested, heirloom recipes have come out of the Betty Crocker kitchens over the years, possibly none has proven as popular as The “Impossibly Easy Pie” formulation, which has been a relied-upon recipe since the 1970s.

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See more; Step 1 Heat the oven to 400°F. Stir the soup, 1/2 cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet. Season the mixture with salt and pepper. Step 2 Stir the remaining 1/2 cup milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust).

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How to make homemade chicken pot pie?

Skillet chicken pot pie recipe for National Great American Pot Pie Day

  • Materials You’ll Need. Debi Morgan's Skillet Chicken Pot Pie recipe can be made in less than an hour with fewer than 10 ingredients.
  • Ingredients
  • Instructions. Debi Morgan cuts down on time with her Skillet Chicken Pot Pie by mixing all the ingredients into a skillet at once.

How to make extremely lazy insanely delicious chicken pot pie?

Steps

  1. Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. ...
  3. Stir in chicken and mixed vegetables. Remove from heat. ...
  4. Bake 30 to 40 minutes or until crust is golden brown. ...

What is the best store bought chicken pot pie?

  • Top outside diameter (rim to rim): 5-3/4" Top inside diameter: 5" Bottom diameter: 3-5/8" Depth: 1-3/4" 30 gauge aluminum foil Capacity: 14 fluid oz.
  • This is a great general use item, you can cook, freeze and store in this pan
  • Great for Meat Pies, Pot Pies, Individual Size Pies
  • Made in the USA- Kosher Certified and 100% Recyclable

What temp to cook chicken pot pie?

What temperature should a chicken pot pie be? 160 degrees. What temperature do you cook frozen pot pie? Cover each pot pie with foil and freeze for up to 2 months. 8. To bake from frozen, preheat oven to 400°F, and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.

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