Best Cheater Pot Pie Recipes
CHEATER POT PIE
My husband and I fondly refer to this as 'Cheater Pot Pie.' This is similar to a standard pot pie, but prepares much quicker. Use whole or two percent milk.
Provided by Melanie R. Stevens-Adkins
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
- In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
- Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
- Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 263 calories, Carbohydrate 27.3 g, Cholesterol 29.8 mg, Fat 12.9 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 989.6 mg, Sugar 4.7 g
CHEATER'S CHICKEN POT PIE
A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified.
Provided by Orfe_The_Obstinant
Categories Savory Pies
Time 50m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube potatoes and set to boil in slightly salted water to make mashed potatoes.
- Take leftover chicken or turkey and cut into 1" cubes, add to casserole dish.
- Measure out veggies, frozen or fresh and mix in with chicken/turkey.
- Add 1.5 cans of cream of chicken soup. I used whatever it took to coat the chicken and veggies. This is the stage I season at so add what you think would taste good ;) If it seems too thick you can add a little water or milk, but remember that heating it will also make it thinner.
- When potatoes are soft and water is slightly cloudy remove from heat and drain. Mash the potatoes with a mixer or by hand, adding butter or plain yogurt and the remaining cream of chicken soup. If potatoes are too stiff, add milk, but you don't want them to be runny. You will also want to salt and pepper to taste.
- Pour mashed potatoes over the chicken and veggie mix. I usually top it with a couple shakes of paprika for color.
- Bake covered at 450 for 30 minutes or until the filling starts to bubble up around the mashed potatoes.
- Remove from oven and let set for at least 5 minutes, the inside of that potpie will be like molten lava!
- Enjoy! Makes great next day lunch.
Nutrition Facts : Calories 321.8, Fat 7.4, SaturatedFat 2.1, Cholesterol 28.1, Sodium 845, Carbohydrate 50.7, Fiber 5.6, Sugar 2.9, Protein 14.2
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