Best Oh So Simple Chicken Pot Pie Recipes

CHICKEN POT PIE {EASY SHORTCUT RECIPE}

Chicken Pot Pie {Easy Shortcut Recipe} image

This Chicken Pot Pie is super easy to make yet oh so delicious! This could easily become a fall staple in your home! It's so comforting and hearty and the whole family loves it!

Provided by Jaclyn

Time 55m

Number Of Ingredients 11

Ingredients

1 (14.1 oz) pkg. refrigerated pie crusts ((2 crusts))
3 Tbsp butter, (diced into 1-Tbsp pieces)
3/4 cup finely chopped yellow onion
2 1/2 Tbsp all-purpose flour
1 cup half and half
1 (12 oz) container McCormick® Simply Better Turkey Gravy (or Chicken Gravy)
3 cups frozen mixed vegetables
2 cups (heaping) shredded rotisserie chicken or leftover turkey
1/2 tsp dried rosemary (crushed)
1/2 tsp dried thyme
Salt and freshly ground black pepper

Steps:

Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes.
Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy.
Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape.
Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
Let stand 5 minutes before slicing and serving.
Recipe source: Cooking Classy

Nutrition Facts : Calories 498 kcal, Carbohydrate 45 g, Protein 16 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 634 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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

OH-SO-SIMPLE CHICKEN POT PIE

Oh-So-Simple Chicken Pot Pie image

An unusual but oh-so-simple, pot pie. This is the only way my husband will eat a pot pie. He hates those recipes with a thick biscuit-y crust and this is thinner. It makes a nice gravy with the cream of celery soup and chicken broth.

Provided by cook from scratch

Categories Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 -4 chicken breasts, cooked and shredded (I use Un-Boiled Chicken)
1/2 cup chicken broth (I use homemade!)
15 ounces cream of celery soup (I use Gluten-Free "canned" Cream of Celery Soup T-R-L)
3/4 cup plain flour
1/2 teaspoon fresh ground black pepper
1/2 cup buttermilk
2 tablespoons mayonnaise
1 1/2 cups frozen mixed vegetables, steamed in microwave
2 -3 hard-boiled eggs, sliced (optional)
1/4 cup butter, sliced

Steps:

Put chicken in the bottom of baking dish.
Mix broth, veggies, soup and pepper and pour over the chicken.
Place boiled eggs on top of the soup.
Mix flour, milk and mayonnaise and pour on top.
Place sliced butter squared on top evenly over the flour mixture.
Bake at 350F for about 30 minutes until golden brown.

Nutrition Facts : Calories 551.6, Fat 29.9, SaturatedFat 12.1, Cholesterol 114.9, Sodium 1175.9, Carbohydrate 40.4, Fiber 4.8, Sugar 3.5, Protein 31.2