CHICKEN POT PIE USING CREAM OF CHICKEN RECIPES

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EASY CHICKEN POT PIE RECIPE | ALLRECIPES



Easy Chicken Pot Pie Recipe | Allrecipes image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry    Chicken    Breast

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, CarbohydrateContent 39.7 g, CholesterolContent 41.6 mg, FatContent 24.8 g, FiberContent 3.3 g, ProteinContent 19.1 g, SaturatedFatContent 7.9 g, SodiumContent 920 mg, SugarContent 3.8 g

SLOW COOKER CHICKEN POT PIE RECIPE | ALLRECIPES



Slow Cooker Chicken Pot Pie Recipe | Allrecipes image

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.

Provided by Beverly Buonaugurio

Categories     Meat and Poultry    Chicken    Breast

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
1?½ cups chopped carrots
1?½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1?½ cups frozen peas
1?½ cups frozen corn

Steps:

  • Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  • Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  • Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, CarbohydrateContent 44.2 g, CholesterolContent 130.8 mg, FatContent 14.6 g, FiberContent 7.4 g, ProteinContent 54.5 g, SaturatedFatContent 3.9 g, SodiumContent 2106.2 mg, SugarContent 11.7 g

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