CHICKLESS POT PIE
Trisha Yearwood's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
- In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.
- Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 370 calorie, Sodium 500 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 3 grams
EASY CHICKEN POT PIE
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
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
NO- GUILT CHICKEN POT PIE
I have had a Campbell's Collection Cookbook for years. I used it a lot when my girls were growing up. I recently came across one of my quick "go-to" recipes when I found I was short on time. We always enjoyed this recipe, and I hope you will too. It is easy and delicious to make. Enjoy! Recipe and photo from Campbell's...
Provided by Carol Perricone
Categories Savory Pies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Pre-heat oven to 400 degrees. In a 9-inch pie plate, or baking dish, mix soup, vegetables, and chicken.
- 2. In a small bowl, mix milk, egg and baking mix until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown. Serve with a salad, and dinner is done!
CHICKEN POT PIE WITHOUT THE CRUST
There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.
Provided by MrsJ492
Categories Savory Pies
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in large pot.
- Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
- Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
- Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
- Cut cheddar cheese into small pieces and place in pot with other ingredients.
- Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
- Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
- Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.
Nutrition Facts : Calories 568.6, Fat 27.4, SaturatedFat 11.6, Cholesterol 140.4, Sodium 1315.3, Carbohydrate 39.3, Fiber 6.2, Sugar 7.7, Protein 40.8
CHICKEN POT PIE IX
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
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
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Ratings 10Calories 445 per servingCategory Dinner
- Preheat oven to 400 degrees. Spray a 2-quart casserole dish with cooking spray and set aside (or you can use a 2-quart oven-proof skillet like the 10-inch cast iron skillet shown in the photos).
- Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture.
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Ratings 50Calories 380 per servingCategory Dinner, Lunch, Main Course, Soup
- Cut chicken breast into bite sized pieces, season with kosher salt and pepper. Prepare a large, deep pan with a little bit of olive oil (2tsp or so) and cook chicken bites over medium heat for about 3 minutes on each side until browned and cooked through. Remove chicken bites from the pan and set aside.
- In the same pan, add 1 tablespoon of butter, chopped shallots and carrots. Cook over medium-low heat until softened, about 5 minutes. Then add the peas and corn, as well as the rest of the butter. As the butter melts, mix in the 2 tablespoons of flour until all the veggies are coated.
- Add broth and simmer (small bubbles, not a boil) for 1-2 minutes, stirring so the flour gets smooth and not clumpy. Stir in milk as it starts to thicken, then add thyme, and more salt and pepper if desired. Simmer for 8-10 minutes, stirring often, until the sauce is nice and thick, enough to coat a spoon. Add cooked chicken into the mixture.
- Spoon chicken pot pie filling into individual, oven-safe ramekins. Top with panko and broil under high heat for about 1 minute until lightly browned. Serve warm.
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