Best Quickie Chicken Pot Pie Recipes

KEVIN'S QUICKIE CHICKEN POT PIE image

Yield 6 to 8 servings

Number Of Ingredients 10

1- 1 1/2 c. cooked chicked, cubed (can use baked, smoked, barbecued)
1 T. cooking oil--I use the grease skimmed from home-made chicken broth
2 c. chicken broth
1 onion, chopped
1 pkg. (2) ready-made pie crusts
1/4 t. cayenne pepper
2 cans Veg-all Original mixed vegetables
1/4 c. flour
1 clove garlic, minced
salt, and pepper to taste

Steps:

Saute onion in oil (or grease skimed from home-made broth)until clear. Add flour, cayenne, and garlic and stir until thickened. Add chicken and Veg-all, salt and pepper to taste. While making the above, bake one pie shell according to package directions, until lightly browned. I use an oval 2.5 liter Cornning Ware dish. Put ingredients into the pie shell, cover with the remaining uncooked pie shell and bake at 450 degrees until top crust is brown and pie is bubbly....about 12 minutes.

Quickie Chicken Pot Pie image

Provided by Debi Fain

Categories Casseroles

Time 55m

Number Of Ingredients 10

2 c chicken, chopped or shredded (i use thighs but use whatever kind you like)
3 hard boiled eggs
1 c thinly sliced carrots (i use the baby carrots sometimes too.
1 c frozen green peas
1 can(s) cream chicken soup (i've used cream of "whatever you have" too!!)'
1 can(s) chicken broth
salt and pepper to taste
3 c bisquick
2 c milk
1 stick butter, melted

Steps:

1. Preheat oven to 350 degrees F
2. Grease 9x13 casserole pan.
3. Combine chicken, eggs, carrots, and peas in a large bowl. Mix the soup with the chicken broth. season to taste, and stir into the chicken mixture. Pour into the greased casserole pan.
4. Stir together the Bisquick and the milk and pour over the casserole. If its to thick to pour add more milk or just add by the spoonful on the top of the chicken mixture. Drizzle melted butter over the topping.
5. Bake until the topping is golden brown about 30-45 minutes.

Quickie Chicken Biscuit Pot Pie image

Provided by Karen..

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 2/3 cups frozen peas and carrots, thawed
1 1/2 cups cubed cooked chicken
10 1/2 ounces canned condensed cream of chicken soup
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper, to taste
1/4 teaspoon dried thyme
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Steps:

Combine vegetables, chicken, soup, salt, pepper and thyme; pour into a 9 inch deep-dish pie pan or a 2 quart casserole dish.
Combine biscuit mix, milk and egg; Pour over top.
Line oven rack with foil just in case of overflow.
Bake at 400* for 25-30 minutes.

Nutrition Facts : Calories 351.7, Fat 15, SaturatedFat 4.5, Cholesterol 103.1, Sodium 1279, Carbohydrate 32.5, Fiber 2.7, Sugar 4, Protein 21.9