Best 3 Quick Chicken Pot Pie Recipes
Chicken pot pie is a hearty and comforting dish that can be enjoyed by people of all ages. It is made with a creamy sauce, tender chicken, and vegetables, all baked together in a flaky crust. Chicken pot pie can be made from scratch, but it can also be made with shortcuts, such as using pre-cooked chicken or a store-bought crust. This article will provide you with a recipe for a quick chicken pot pie that can be made in under an hour.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK CHICKEN POT PIE
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
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
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
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
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
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. This will add flavor and texture to your pot pie. Some good options include carrots, celery, peas, and corn.
- Don't overcook the chicken. Chicken is best when it is cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
- Use a creamy sauce. This will help to thicken the pot pie and make it more flavorful. You can use a variety of different cream-based sauces, such as Alfredo sauce, bechamel sauce, or cream of chicken soup.
- Use a flaky crust. This will give your pot pie a delicious golden brown crust. You can use a pre-made pie crust or make your own.
- Bake the pot pie until the crust is golden brown and the filling is bubbling. This will ensure that the pot pie is cooked through.
Conclusion:
Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying chicken pot pie that the whole family will enjoy.
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