4 INGREDIENT CHICKEN POT PIE RECIPES

Name: Easy 4-Ingredient Chicken Pot Pies
Prep time: 23 min
Cook time: 37 min
Total time: 1 h
Yield: 5-6 chicken pot pies, 5-6 serving(s)
Ingredients: 3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend); 2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups); 2 (12 ounce) cans chunk chicken breasts, in water; 1 (15 ounce) package refrigerated roll-out pie crusts

EASY 4-INGREDIENT CHICKEN POT PIES RECIPE - FOOD.COM

Easy 4-Ingredient Chicken Pot Pies Recipe - Food.com image

My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.

Total Time 1 hours

Prep Time 23 minutes

Cook Time 37 minutes

Yield 5-6 chicken pot pies, 5-6 serving(s)

Number Of Ingredients 4

Ingredients

3 cups frozen vegetables (Bird's Eye Recipe Ready Stew Blend)
2 (14 1/2 ounce) cans chicken gravy (3 1/2 cups)
2 (12 ounce) cans chunk chicken breasts, in water
1 (15 ounce) package refrigerated roll-out pie crusts

Steps:

NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
SERVE and enjoy.

Nutrition Facts : Calories 769.6, FatContent 48.7, SaturatedFatContent 12.6, CholesterolContent 90.5, SodiumContent 1227.7, CarbohydrateContent 45.4, FiberContent 3.6, SugarContent 1.5, ProteinContent 36.6

FOUR INGREDIENTS CHICKEN POT PIE RECIPE - FOOD.COM

Four Ingredients Chicken Pot Pie Recipe - Food.com image

Quick, Easy and Good! You wouldn't believe it! I was often asked for this recipe and I wasn't surprised!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb refrigerated biscuit dough
1 (10 ounce) can cream of chicken soup, condensed
1 cup cooked chicken, cubed
1 lb frozen mixed vegetables, thawed

Steps:

Preheat oven to 350 F.
Roll out dough and divide in half.
Press half the dough into a buttered 9"pie plate.
Combine remaining ingredients in a bowl and pour into crust.
Cover with remaining dough, crimping edges under to seal.
Cut several slits in top of pie.
Bake about 30 minutes or until top is well browned.

Nutrition Facts : Calories 555.1, FatContent 22.3, SaturatedFatContent 5.7, CholesterolContent 31.9, SodiumContent 1799.2, CarbohydrateContent 70, FiberContent 6.2, SugarContent 9.6, ProteinContent 21.3

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