Best Robins Chicken Pot Pie Recipes

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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

ROBIN'S CHICKEN POT PIE



Robin's Chicken Pot Pie image

This pie is a sure winner with anyone who sees or smells it. This easy, flavorful crust has both cream cheese and butter as the fat which makes it amazing. It can also be used with sweet fruit ingredients, just by using sugar and cinnamon or nutmeg instead of salt and the herbs. Making your own sauce instead of using a canned condensed soup will make all the difference in the world! You can do variations of this recipe by using beef making a brown sauce by browning the roux and using beef beef stock instead of milk and beef "Better than boullion".

Provided by Robin Hearon @RobinHearon

Categories     Savory Pies

Number Of Ingredients 22

CRUST
1 cup(s) all purpose or self rising flour
4 ounce(s) cream cheese
1 stick(s) butter
1 teaspoon(s) salt
1 teaspoon(s) herbs de provence
1/2 teaspoon(s) thyme, dried
SAUTEED CHICKEN BITE SIZED PIECES
1 pound(s) diced chicken thighs or breast or a mix of both
1 tablespoon(s) olive oil, extra virgin
2 teaspoon(s) lawrys seasoned salt
2 teaspoon(s) granulated garlic or fresh chopped
2 teaspoon(s) crushed red chili flakes
2 teaspoon(s) dried thyme
BECHAMEL SAUCE
1/2 cup(s) flour
1/2 cup(s) oil
1-1/2 cup(s) milk
1 tablespoon(s) better than boullion chicken base (optional)
1/4 teaspoon(s) nutmeg (optional)
1 small package(s) carrots & peas (frozen)
1-1/2 cup(s) small diced yukon gold potatoes

Steps:

  • Make dough ahead of time; work all ingredients until well incorporated and set aside for later.
  • Dust a little flour on a flat surface to roll out into a round shape, like a pizza dough. Place the glass pie pan face down and carve the shape of the pan. Once you have the desired round shape and size cut small holes for venting. You can cut plain slits or be creative, its up to you
  • Cover the pie with the crust and brush with egg wash for shine.
  • Combine all spices, herbs and oil and sautee chicken pieces until half done about 5-8 minutes and set aside.
  • Like making a roux, heat equal parts of oil & flour stirring not to let get brown. Add milk and stir vigorously avoiding lumps. Once the sauce is smooth add the optional chicken boullion for flavor and color.
  • Combine the sauce, chicken and veggies to the glass pie pan and top with the crust.
  • Brush with egg wash and place in oven @ 350° for about 1 hour or until the crust is golden brown.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

Steps:

  • Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

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