Chicken Pot Pie Recipes

 

Chicken Pot Pie is one of our favorite meals, so I decided to compile a variety of recipes to make it easy to find the one that best suits your needs.  I will add more as I find them.  Keep checking back for new additions.

#1 Double Crust Chicken Pot Pie, Fast with A Homemade Gravy

Fast and Easy Slowcooker Chicken Pot Pie with drop Dumplings/drop Biscuits!

How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie

CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED 4 INGREDIENTS

Easy Chicken Pot Pie Recipe

Chicken Pot Pie Cupcakes

Great concept for lunches, picnics or anytime you want lunch "on the go."

This recipe comes from Betty Crocker and loaded with convenience foods for fast preparation.  I will be using it at a guide, using fresh foods instead of the higher priced convenience foods.

Love the possibilities using this concept of cupcakes!

Ingredients

1

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2

cup Green Giant® frozen mixed vegetables, cooked

1/4

teaspoon dried thyme leaves

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet

1

tablespoon butter, melted

Directions

• 1Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
• 3Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
• 4Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
• If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.

Nacho Pot Pie

Chicken Pot Pie gets a makeover in this semi-homemade recipe that comes from Betty Crocker's website.  I love the idea of the crunchy tortilla chip topping.

There is lots of room for variation or ways to make it more economical.

Ingredients

3 cups Progresso® chicken broth (from 32-oz carton)

1/2 cup butter or margarine

2 medium carrots, cut into 1/4-inch slices

2 shallots, finely chopped (1/2 cup)

3 cloves garlic, finely chopped

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

3/4 teaspoon freshly ground pepper

1/2 teaspoon salt

1/2 cup all-purpose flour

1/4 cup whipping cream

2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 can (15 oz) Progresso® black beans, drained, rinsed

1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn,   thawed

4 cups crushed tortilla chips

1 cup shredded Mexican cheese blend (4 oz)

Directions

Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.

In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.

Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. 

Bake uncovered 20 to 25 minutes or until golden brown.

Photo and Recipe Source

Chicken Pot Pie . . . from scratch

One of my favorite comfort food meals is Chicken Pot Pie.  As a child, I would beg my mom to buy lots of those frozen chicken pot pies for lunch when I was home for the summer . . . and I would eat one every day if I had my say.  I still could!

I've given up the frozen pot pies and have moved up to semi-homemade chicken pot pie, using Campbell's Cream of Chicken Soup, chicken, vegetables and a refrigerated pie crust.  So much better than the frozen ones.

Even better is made from scratch chicken pot pie for those days you want to linger in the chicken and make something special.  Semi-homemade is awesome, but made from scratch is super awesome!

Try it when you have some time on your hands for cooking something special . . . make a pie crust from scratch if you have lots of time on your hands.

Ingredients:

• 1 rotisserie chicken OR 3 cups cubed cooked chicken
• 1/3 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, sliced
• 1-1/2 cups sliced carrots
• 1/3 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 2 cups chicken broth
• 1 (12-ounce) can evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1 cup frozen baby peas
• 1 refrigerated pie crust
• 1 tablespoon milk
• 2 tablespoons grated Parmesan cheese

Preparation:

Preheat oven to 375 degrees F. Remove chicken from rotisserie chicken and cube; set aside.

In large saucepan, melt butter. Add onion and garlic; sauté and stir 3-4 minutes. Add celery and sliced carrots; cook and stir 3-5 minutes longer until crisp-tender.

Add flour, salt, pepper, and thyme; cook 2-3 minutes until bubbly. Add broth, stirring well, then add evaporated milk. Simmer, stirring frequently, until sauce thickens.

Add Monterey Jack cheese and stir until melted. Remove from heat and add peas and chicken. Pour into 2-quart round casserole dish and top with pie crust. Seal crust to edges of casserole and cut slits in top crust to vent steam.

Brush crust with 1 tablespoon milk and sprinkle with Parmesan cheese. Bake for 40-50 minutes until crust is golden brown and filling bubbles. Cool 10-15 minutes before serving.

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