Best Two Step Inside Out Chicken Pot Pie Recipes

2-STEP INSIDE-OUT CHICKEN POT PIE -KAREN LITTLE

2-Step Inside-Out Chicken Pot Pie -Karen Little image

Make and share this 2-Step Inside-Out Chicken Pot Pie -Karen Little recipe from Food.com.

Provided by Lastar Wellness

Categories Savory Pies

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb skinless chicken breast, cut-up
1 (10 3/4 ounce) can campbells condensed cream of chicken soup
1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower, carrtots)
8 hot biscuits, split

Steps:

Cook chicken in nonstick skillet until browned, stirring often.
Add soup and vegetables. Cover and simmer until done. Serve on biscuits.

Nutrition Facts : Calories 672.1, Fat 25.6, SaturatedFat 6.8, Cholesterol 75.7, Sodium 1438, Carbohydrate 69.5, Fiber 5.2, Sugar 5.8, Protein 39.4

INSIDE-OUT CHICKEN POT PIE

Inside-Out Chicken Pot Pie image

Make and share this Inside-Out Chicken Pot Pie recipe from Food.com.

Provided by Banriona

Categories Savory Pies

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb boneless skinless chicken breast, diced
2 teaspoons garlic, minced
2 (10 3/4 ounce) cans cream of chicken soup
1 (32 ounce) bag frozen mixed vegetables

Steps:

Saute diced chicken until no longer pink. Leave frozen vegetables on counter to defrost at room temperature while cooking the chicken.
Add in frozen vegetables and undiluted can of soup. Cover and Simmer until warmed through, about 10 minutes.
Serve over biscuits, toast or cooked rice.

Nutrition Facts : Calories 422.5, Fat 11.5, SaturatedFat 3.1, Cholesterol 78, Sodium 1189.6, Carbohydrate 45, Fiber 10, Sugar 0.8, Protein 38.2

CLASSIC CHICKEN POT PIE

Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

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