ALLRECIPES CHICKEN POT PIE RECIPES

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CHICKEN POT PIE I RECIPE | ALLRECIPES



Chicken Pot Pie I Recipe | Allrecipes image

Easy Chicken Pot Pie.

Provided by Sharon

Categories     Meat and Poultry    Chicken    Breast

Yield 1 - 9 inch pie

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Boil or steam the chicken breasts until done. Dice.
  • Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts : Calories 245.5 calories, CarbohydrateContent 20.5 g, CholesterolContent 33.5 mg, FatContent 11.1 g, FiberContent 4.8 g, ProteinContent 15.2 g, SaturatedFatContent 2.9 g, SodiumContent 626.7 mg, SugarContent 0.2 g

CHICKEN POT PIE II RECIPE | ALLRECIPES



Chicken Pot Pie II Recipe | Allrecipes image

This is a very hearty and flavorful pot pie!!

Provided by CORWYNN DARKHOLME

Categories     Meat and Poultry    Chicken    Breast

Yield 4 servings

Number Of Ingredients 14

1?½ pounds skinless, boneless chicken breast meat
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1?½ cups milk
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
? cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
½ teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten

Steps:

  • In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Nutrition Facts : Calories 665.7 calories, CarbohydrateContent 47.8 g, CholesterolContent 176.8 mg, FatContent 29.5 g, FiberContent 6.2 g, ProteinContent 51.4 g, SaturatedFatContent 11.4 g, SodiumContent 1055.9 mg, SugarContent 6.4 g

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