CHICKEN POT PIE RECIPE WITHOUT CRUST RECIPES

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CHICKEN POT PIE WITHOUT THE CRUST RECIPE - FOOD.COM



Chicken Pot Pie Without the Crust Recipe - Food.com image

There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 11

2 1/2 cups chopped cooked chicken (add more to taste)
1 medium red potatoes, cubed
1 celery rib, chopped
1 leek, white part only washed and sliced
1/2 large red bell pepper, chopped
12 ounces mixed vegetables (peas, corn, carrots, green beans)
2 slices fat-free American cheese or 2 slices fat-free swiss cheese
10 3/4 ounces Campbell's Cream of Chicken Soup (or whatever 'Cream Of' you have on hand)
2 tablespoons lowfat parmesan cheese (I use Kraft)
1/2 cup cream (I use half and half coffee cream)
1 teaspoon curry powder

Steps:

  • Place chicken in large pot.
  • Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
  • Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
  • Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
  • Cut cheddar cheese into small pieces and place in pot with other ingredients.
  • Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
  • Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
  • Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.

Nutrition Facts : Calories 568.6, FatContent 27.4, SaturatedFatContent 11.6, CholesterolContent 140.4, SodiumContent 1315.3, CarbohydrateContent 39.3, FiberContent 6.2, SugarContent 7.7, ProteinContent 40.8

EASY HOMEMADE CHICKEN POT PIE RECIPE – DELICIOUS RECIPES



Easy Homemade Chicken Pot Pie Recipe – Delicious Recipes image

Homemade chicken pot pie with flaky pie crust and creamy chicken pot pie filling is the best classic chicken pot pie recipe. Comfort food at its finest!

Provided by hassan zaou

Categories     RECIPES

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 13

1 pound cubed skinless and boneless chicken breast halves
1 cup carrots, sliced
1 cup green peas, frozen
1/2 cup celery, sliced
1/3 cup of butter
1/3 cup onion, chopped
1/3 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery seed
¾ cups chicken broth.
? cup milk.
2 unbaked 9-inch pie crusts

Steps:

  • Preheat the oven to 425 ? (220 degrees C.)
  • Combine the chicken, carrots, peas, and celery in a saucepan.
  • Cover with water and bring to a boil for 15 minutes. Remove the pan from the heat, drain it, and set it aside.
  • Cook onions in butter in a saucepan over medium heat until tender and transparent.
  • Combine flour, salt, pepper, and celery seed in a mixing bowl. Stir in the chicken broth and milk slowly.
  • Simmer over medium-low heat until the sauce has thickened. Remove the pan from the heat and set it aside.
  • Fill the bottom pie crust with the chicken mixture.
  • Pour the heated liquid mixture over everything. Cover with the top crust, seal the edges, and trim away any excess dough.
  • Cover with the top crust, seal the edges, and trim away any excess dough. To allow steam to escape, cut many small slots in the top.
  • Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbling, in a preheated oven.
  • Allow 10 minutes to cool before serving.

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