Best 4 Quick Chicken Pie Recipes

Chicken pie is a classic comfort food that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, and it can be cooked in a variety of ways. If you are looking for a quick and easy chicken pie recipe, then you have come to the right place. In this article, we will share some of the best recipes for quick chicken pie that are sure to satisfy your taste buds. These recipes are perfect for busy weeknights or for when you are short on time. With just a few simple ingredients and a little bit of effort, you can have a delicious and satisfying chicken pie on the table in no time.

Here are our top 4 tried and tested recipes!

QUICK CHICKEN PIE

Quick Chicken Pie image

Katie uses the biscuit mix to create a golden crust over this comforting combination of chicken chunks and colorful vegetables in a creamy sauce. It makes a hearty meal-in-one.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-2/3 cups frozen mixed vegetables, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, lightly beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix

Steps:

In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.

Nutrition Facts :

QUICK CHICKEN POT PIE

Quick Chicken Pot Pie image

Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury® crescent roll dough, so I used that as a crust. It was okay, but I will use a regular pie crust (store-bought or scratch) the next time. My husband loved the chicken/veggie filling; it's a keeper.

Provided by Robin5791

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
2 tablespoons butter, divided
½ onion, chopped
½ cup sliced celery
1 tablespoon all-purpose flour
1 cup chicken broth
2 cups cubed cooked chicken
1 teaspoon seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
ground black pepper to taste
1 cup sour cream
½ cup shredded mozzarella cheese
1 sheet prepared pastry dough

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

Nutrition Facts : Calories 683.1 calories, Carbohydrate 40.4 g, Cholesterol 104.2 mg, Fat 45.7 g, Fiber 5.8 g, Protein 28.9 g, SaturatedFat 19.2 g, Sodium 743.3 mg, Sugar 1.2 g

QUICK CHICKEN POT PIE

Quick Chicken Pot Pie image

Looking for a baked dinner? Then check out this savory pie made using veggies, chicken, and Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1 1/2 cups cubed cooked chicken
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 can (14.75 oz) cream-style corn
1 cup Original Bisquick™ mix
2 tablespoons butter or margarine, melted
1 egg

Steps:

Heat oven to 400°F. Cook frozen vegetables as directed on bag.
In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
Bake 23 to 28 minutes or until golden brown.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 1 g

QUICK AND EASY CHICKEN POT PIE

Quick and Easy Chicken Pot Pie image

I am a member of Houseparty.com and just recently had the pleasure of hosting a Philidelphia Cooking Cream Party. I used one of there new cooking creams to make Chicken Pot Pies, and I even used store bought crust (shhh) Noone had a clue and the pot pies were truly delicious! Easy to prepare and a full meal! The recipe is for two...

Provided by Deneece Gursky

Categories Savory Pies

Number Of Ingredients 6

Ingredients

2 lb boneless skinless chicken breasts cut in bite size pieces
4 c frozen mixed vegetables, thawed and drained
2 tubs philadelphia savory garlic cooking creme (found near the cream cheese in stores)
2 pkg ready to use pie crusts
salt, pepper, garlic powder, minced onion..... to taste
melted butter to coat pie towards end of baking

Steps:

1. Brown chicken in a non stick skillet, season with salt, pepper, minced onion, and garlic powder. Cook all the way thru.
2. Add veggies and cook about 2 minutes or until heated thru.
3. Stir in cooking creme. Making sure all chicken and veggies are coated.
4. Spoon into bottom crust or baking dish. Add top crust and pinch edges to seal. slit top to vent. Repeat for second pie.
5. Place pies on baking sheet. bake in preheated 400 degree oven for 25 to 30 minutes.
6. Now here's the secret to making that crust taste homemade instead of store bought. During last ten minutes of baking remove from oven and baste crust all the way to edges with melted butter and sprinkle with minced onion. Return to oven for final ten minutes. Remove and let cool before cutting. (I love onion, but if you are not partial to it you can coat the crust with garlic or parmesian cheese)

Tips:

Use a variety of vegetables to add flavor and nutrients to your pie. Some good options include carrots, celery, peas, and corn.
Season your chicken well before cooking it. This will help to ensure that it is flavorful throughout the pie.
Use a thickener, such as flour or cornstarch, to help thicken the sauce in your pie. This will prevent it from being too runny.
If you are using a pre-made pie crust, be sure to pre-bake it according to the package directions. This will help to prevent it from becoming soggy.
Serve your chicken pie with a side of mashed potatoes, rice, or vegetables.

Conclusion:

Chicken pie is a classic comfort food that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious chicken pie that your family and friends will love.