CHICKEN POT PIE COOKING LIGHT RECIPES
SKILLET CHICKEN AND ROOT VEGETABLE POTPIE RECIPE | COOKING ...
No chicken collection is complete without a potpie. Classic versions of this dish are notorious for using several pans—one to blanch the peas or boil potatoes, another to make the sauce, yet another to sauté the vegetables and cook the chicken. We streamline the process and use just one skillet for all so the sauce can pick up on all the rich flavors at once. You also avoid the fuss of crimping and filling a piecrust; the dough is simply a lid that tops the chicken mixture and bakes in the oven. Turnips and greens are another hearty, delicious twist.
Provided by Callie Nash
Total Time 80 minutes
Yield Serves 8 (serving size: about 1 1/4 cups)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces. Preheat oven to 425°F. Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat. Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.
Nutrition Facts : Calories 297, CarbohydrateContent 28 g, CholesterolContent 49 mg, FatContent 11.9 g, FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 3.7 g, SodiumContent 509 mg, SugarContent 5 g
CHICKEN POTPIE TARTINES RECIPE | COOKING LIGHT
We’ve hacked traditional chicken potpie for a 20-minute version that’s just as comforting. No canned or frozen filling here. Instead, matchstick-cut carrots, frozen peas, and rotisserie chicken save time, as does a wide skillet for sautéing the vegetables and building a creamy sauce. Instead of a pastry crust, we ladle the filling right over hearty whole-grain bread slices. The toast absorbs the liquid so you can easily cut in with a knife and fork (if you like to drag your bread through a sauce at the end of a meal, think of this as the happy extreme).
Provided by Paige Grandjean
Total Time 2 minutes
Yield Serves 4 (serving size: 1 bread slice and about 1 1/4 cups chicken mixture)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated. Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.
Nutrition Facts : Calories 332, CarbohydrateContent 32 g, CholesterolContent 37 mg, FatContent 13.4 g, FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 2.2 g, SodiumContent 610 mg
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CHICKEN POTPIE SKILLET PIZZA RECIPE | COOKING LIGHT
Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.
From cookinglight.com
Calories 332 per serving
From cookinglight.com
Calories 332 per serving
- Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.) Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside. Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat. Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.
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HEALTHIER CHICKEN POT PIE IX RECIPE | ALLRECIPES
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 318.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 318.3 calories per serving
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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LIGHTER CHICKEN POTPIE RECIPE | MARTHA STEWART
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
From marthastewart.com
Reviews 3.1
Total Time 1 hours 10 minutes
Category Pie & Tarts Recipes
Calories 507 g per serving
From marthastewart.com
Reviews 3.1
Total Time 1 hours 10 minutes
Category Pie & Tarts Recipes
Calories 507 g per serving
- Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
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HEALTHIER CHICKEN POT PIE IX RECIPE | ALLRECIPES
More carrots, some parsley, low-fat milk and less butter make this delicious chicken pot pie a healthier dinner in-a-bowl.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 318.3 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 318.3 calories per serving
- Bake in preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
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OLD-FASHIONED CHICKEN POTPIE RECIPE | MYRECIPES
Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.
From myrecipes.com
Reviews 5
Calories 366 calories per serving
From myrecipes.com
Reviews 5
Calories 366 calories per serving
- Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.
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CHICKEN POTPIES RECIPE | MYRECIPES
Because the piecrust topping cooks on a baking sheet and is then placed over the filling, you don't need to use ovenproof bowls for the pies. Use a bowl or ramekin as a guide for cutting the dough. You can use 2 cups chopped leftover chicken in place of chicken breast tenders.
From myrecipes.com
Reviews 4
Calories 374 calories per serving
From myrecipes.com
Reviews 4
Calories 374 calories per serving
- Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.
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CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07 ...
This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!!
From food.com
Reviews 4.0
Total Time 57 minutes
Calories 406.9 per serving
From food.com
Reviews 4.0
Total Time 57 minutes
Calories 406.9 per serving
- bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.
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OLD FASHIONED CHICKEN POTPIE RECIPE | MYRECIPES
Sometimes you just want pure, homey comfort. Our version hits all the flaky, creamy, potato-rich notes of the classic but is much lighter in calories and sodium.
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Reviews 4
Total Time 1 hours 58 minutes
Calories 310 calories per serving
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Reviews 4
Total Time 1 hours 58 minutes
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- To prepare filling, melt 2 teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.
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CRISP-CRUST CHICKEN POTPIE RECIPE | MYRECIPES
Turn to rotisserie chicken and frozen puff pastry dough to shave time from this deconstructed version of a comfort classic. Cooking the crust separately keeps it crisp and crunchy.
From myrecipes.com
Reviews 4.5
Total Time 35 minutes
Calories 389 calories per serving
From myrecipes.com
Reviews 4.5
Total Time 35 minutes
Calories 389 calories per serving
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes or until lightly browned. Stir in flour, and sauté 1 minute. Stir in chicken stock; bring to a boil, stirring frequently. Reduce heat to medium; simmer 10 minutes or until carrot is tender. Stir in chicken; cook 1 minute. Remove pan from heat. Add cream cheese, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.
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CURRIED-CHICKEN POTPIE RECIPE | MYRECIPES
A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.
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Reviews 3.5
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HEALTHIFIED CHICKEN POT PIE RECIPE - PILLSBURY.COM
52% fewer calories • 80% less sat fat • 76% less fat than original chicken pot pie. With veggies, chicken, and a flaky crust, it answers the question, “What’s for dinner?”
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Reviews 3.5
Total Time 1 hours 5 minutes
Calories 300 per serving
From pillsbury.com
Reviews 3.5
Total Time 1 hours 5 minutes
Calories 300 per serving
- Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
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SLOW COOKER CHICKEN POT PIE RECIPE | ALLRECIPES
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
From allrecipes.com
Reviews 4.4
Total Time 8 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 524.1 calories per serving
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Reviews 4.4
Total Time 8 hours 20 minutes
Category Meat and Poultry, Chicken, Breast
Calories 524.1 calories per serving
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This recipe offers a delicious change of pace from boiled or braised cabbage. Hefty wedges roast at moderately high heat until lightly caramelized on the outside and tender within. View Recipe: Roasted Cabbage Wedges With Blue Cheese Breadcrumbs.
From cookinglight.com
From cookinglight.com
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CHICKEN POT PIE RECIPES | ALLRECIPES
Gram's Chicken Pot Pie. Rating: 4.55 stars. 62. This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make. By Jill. Cheesy Chicken Pot Pie with a scoop out plated in the background.
From allrecipes.com
From allrecipes.com
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LIGHT AND EASY CHICKEN POT PIE (ONE SKILLET RECIPE!) - IN ...
Sep 24, 2019 · Home » Chicken » Light and Easy Chicken Pot Pie (One Skillet recipe!). Light and Easy Chicken Pot Pie (One Skillet recipe!) Published: Sep 24, 2019 · Modified: Sep 27, 2021 by In Fine Taste · This post may contain affiliate links
From infinetaste.com
From infinetaste.com
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HEALTHY CHICKEN POT PIE {EASY AND DELICIOUS!} – WELLPLATED.COM
The Ingredients. Shredded Chicken.Hi, healthy protein! You can speed the recipe up by using shredded store-bought rotisserie chicken, or check out my quick and easy methods for How to Cook Shredded Chicken on the stovetop, Baked Chicken Breast, Instant Pot Chicken, and Crock Pot Shredded Chicken.For a pot pie without chicken, try my Vegetarian Pot Pie instead.
From wellplated.com
From wellplated.com
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BAREFOOT CONTESSA | CHICKEN POT PIE | RECIPES
Chicken Pot Pie from Barefoot Contessa. Preheat the oven to 375 degrees. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and…
From barefootcontessa.com
From barefootcontessa.com
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