Best Easy 4 Ingredient Chicken Pot Pies Recipes

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EASY 4-INGREDIENT CHICKEN POT PIES



Easy 4-Ingredient Chicken Pot Pies image

My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.

Provided by The Spice Guru

Categories     Pot Pie

Time 1h

Yield 5-6 chicken pot pies, 5-6 serving(s)

Number Of Ingredients 4

3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend)
2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups)
2 (12 ounce) cans chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts

Steps:

  • NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
  • PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
  • PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
  • QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
  • FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
  • UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
  • ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
  • PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
  • BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
  • SERVE and enjoy.

Nutrition Facts : Calories 769.6, Fat 48.7, SaturatedFat 12.6, Cholesterol 90.5, Sodium 1227.7, Carbohydrate 45.4, Fiber 3.6, Sugar 1.5, Protein 36.6

FOUR INGREDIENTS CHICKEN POT PIE



Four Ingredients Chicken Pot Pie image

Quick, Easy and Good! You wouldn't believe it! I was often asked for this recipe and I wasn't surprised!

Provided by seashells63

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb refrigerated biscuit dough
1 (10 ounce) can cream of chicken soup, condensed
1 cup cooked chicken, cubed
1 lb frozen mixed vegetables, thawed

Steps:

  • Preheat oven to 350 F.
  • Roll out dough and divide in half.
  • Press half the dough into a buttered 9"pie plate.
  • Combine remaining ingredients in a bowl and pour into crust.
  • Cover with remaining dough, crimping edges under to seal.
  • Cut several slits in top of pie.
  • Bake about 30 minutes or until top is well browned.

Nutrition Facts : Calories 555.1, Fat 22.3, SaturatedFat 5.7, Cholesterol 31.9, Sodium 1799.2, Carbohydrate 70, Fiber 6.2, Sugar 9.6, Protein 21.3

CHICKEN POT PIE I



Chicken Pot Pie I image

Easy Chicken Pot Pie.

Provided by Sharon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Boil or steam the chicken breasts until done. Dice.
  • Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 20.5 g, Cholesterol 33.5 mg, Fat 11.1 g, Fiber 4.8 g, Protein 15.2 g, SaturatedFat 2.9 g, Sodium 626.7 mg, Sugar 0.2 g

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

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

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

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

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

IMPOSSIBLY EASY CHICKEN POT PIE



Impossibly Easy Chicken Pot Pie image

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

1 ⅔ cups Green Giant™ Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup Original Bisquick® mix
½ cup milk
1 egg

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

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