Easy Chicken Pot Pie Pies

EASY CHICKEN POT PIE PIES

comfort food all the way and a pleasant surprise for the family to boot. these pot pies will satisfy a "man-sized" appetite. i was astounded as to how nice they turn out!

Time: 120 minutes

Steps:

  • preheat oven to 350 degrees f
  • boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool
  • in a mixing bowl , use a whisk to blend the creme of mushroom soup , and the chicken broth
  • drain the carrots and peas , then add them to the soup blend
  • slice the boiled chicken into 1 / 2 inch chunks and stir it into the soup-vegetable blend
  • assemble 5 , 5-inch ramekins or similar oven-proof bowls and spray them with pam
  • distribute the mix among the 5 bowls evenly
  • fill to about 3 / 4 of an inch from the top edges
  • melt the butter and pour an equal amount on top of the mix of each filled ramekin
  • use all the butter
  • in another mixing bowl , mix the flour , baking powder , white pepper and milk
  • when the flour mix is slightly thicker than pancake batter and smooth , distribute the batter on top of the butter in each of the five bowls
  • do not stir the butter or the batter into the soup mix !
  • slightly spread the batter across the tops , using a tablespoon to do so
  • do not bother to spread the batter from edge to edge
  • place the ramekins on a cooking tray and bake at 350 degrees f
  • for 50-60 minutes
  • remove from the oven and serve when the tops are golden brown


easy chicken pot pie   pies image

Number Of Ingredients: 10

Ingredients:

  1. boneless skinless chicken breasts
  2. cream of mushroom soup
  3. chicken broth
  4. peas
  5. carrots
  6. butter
  7. all-purpose flour
  8. baking powder
  9. white pepper
  10. whole milk


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.

Recipe From allrecipes.com

Provided by Tressie Grant

Time 40m

Yield 6

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.


Easy Chicken Pot Pie image

Number Of Ingredients: 5

Ingredients:

  • 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


EASY CHICKEN POT PIE

It's one of everyone's favorite comfort foods, but it can be time-consuming to make. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 45m

Yield 6

Steps:

  • Heat oven to 375°F. Spray 9-inch pie plate with cooking spray. Add vegetables, chicken and soup and stir to combine.
  • In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
  • Bake uncovered 25 to 30 minutes or until crust is golden brown.


Easy Chicken Pot Pie image

Number Of Ingredients: 6

Ingredients:

  • 1 2/3 cups frozen mixed vegetables, thawed
  • 1 cup chopped cooked chicken
  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 1 egg


EASY CHICKEN POT PIE / PIES

Comfort food all the way and a pleasant surprise for the family to boot. These pot pies will satisfy a "man-sized" appetite. I was astounded as to how nice they turn out!

Recipe From food.com

Provided by Bone Man

Time 2h

Yield 5 serving(s)

Steps:

  • Preheat oven to 350 degrees F.
  • Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
  • In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
  • Drain the carrots and peas, then add them to the soup blend.
  • Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
  • Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
  • Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
  • Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
  • In another mixing bowl, mix the flour, baking powder, white pepper and milk.
  • When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
  • Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
  • Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
  • Remove from the oven and serve when the tops are golden brown.


Easy Chicken Pot Pie / Pies image

Number Of Ingredients: 10

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (15 ounce) can chicken broth
  • 1 (15 ounce) can peas
  • 1 (15 ounce) can sliced carrots
  • 8 tablespoons butter (1 stick)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon white pepper
  • 1 cup whole milk


IMPOSSIBLY EASY CHICKEN POT PIE

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 35m

Yield 6

Steps:

  • Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
  • Stir together remaining ingredients with fork until blended. Pour into pie plate.
  • Bake 30 minutes or until golden brown.


Impossibly Easy Chicken Pot Pie image

Number Of Ingredients: 6

Ingredients:

  • 1 2/3 cups frozen mixed vegetables
  • 1 cup cut-up cooked chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 1 egg


FAVORITE CHICKEN POTPIE

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h15m

Yield 2 potpies (8 servings each).

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°.


Favorite Chicken Potpie image

Number Of Ingredients: 14

Ingredients:

  • 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


EASY BISQUICK CHICKEN POT PIE

This is from a Bisquick box - a great comfort dish after working all day. I make this with a Caesar salad and dinner is done!!

Recipe From food.com

Provided by E.A.4957

Time 40m

Yield 6 serving(s)

Steps:

  • Preheat oven to 400°F.
  • Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
  • Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
  • Bake in oven for 30 minutes or until top turns golden brown.


Easy Bisquick Chicken Pot Pie image

Number Of Ingredients: 6

Ingredients:

  • 1 cup cooked chicken, cut into bite sized pieces
  • 1 2/3 cups frozen vegetables, thawed
  • 1 (10 ounce) can cream of chicken soup (I use low sodium)
  • 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
  • 1/2 cup nonfat milk or 1/2 cup milk
  • 1 egg


EASY HAND-HELD CHICKEN POT PIES

Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.

Recipe From allrecipes.com

Provided by Christina Salinas

Time 1h10m

Yield 16

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
  • Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
  • Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
  • Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.


Easy Hand-Held Chicken Pot Pies image

Number Of Ingredients: 8

Ingredients:

  • cooking spray
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 tablespoons water
  • 1 onion, diced
  • 2 (12.5 fl oz) cans diced chicken, drained
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • salt and ground black pepper to taste
  • 2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)


CHICKEN POT PIE IX

A delicious chicken pie made from scratch with carrots, peas and celery.

Recipe From allrecipes.com

Provided by Robbie Rice

Time 1h10m

Yield 8

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.


Chicken Pot Pie IX image

Number Of Ingredients: 13

Ingredients:

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • ½ cup sliced celery
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 1 ¾ cups chicken broth
  • ⅔ cup milk
  • 2 (9 inch) unbaked pie crusts


CLASSIC CHICKEN POT PIE

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 Pillsbury™ refrigerated 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.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 6

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.


Classic Chicken Pot Pie image

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 package (15 oz) refrigerated pie crusts, softened as directed on box


EASY CHICKEN POT PIE

This chicken pot pie gets rave reviews from family and friends every time, and it is so easy. It is simple home cooking, but my friends always ask for the recipe. This is especially low in fat and calories if you use the 98% fat free cream of mushroom soup. A great way to get veggies into your kids. The biscuits have 150 calories for 3 biscuits with only 15 calories of fat. Healthy and delicious! Enjoy!

Recipe From food.com

Provided by Heartsong

Time 1h

Yield 1 pot pie, 12 serving(s)

Steps:



Easy Chicken Pot Pie image

Number Of Ingredients: 10

Ingredients:

  • 3 lbs boneless skinless chicken breasts, diced
  • 2 onions, diced
  • 1 lb carrot, peeled and sliced
  • 1 bunch celery, sliced
  • water, to cover
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 (15 ounce) cans English peas
  • 2 (7 1/2 ounce) packages Pillsbury refrigerated biscuits
  • 1 (10 3/4 ounce) can cream of mushroom soup


IMPOSSIBLY EASY MINI CHICKEN POT PIES

Enjoy this chicken pot pie filled with peas and carrots - a delightful dinner made using Original Bisquick® mix.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h

Yield 6

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.


Impossibly Easy Mini Chicken Pot Pies image

Number Of Ingredients: 12

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chicken broth
  • 1 cup frozen peas and carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup milk
  • 2 eggs


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