EASY CHICKEN POT PIE - CRYSTALANDCOMP.COM
Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.
Provided by CRYSTALANDCOMP.COM
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl mix the soups.
- Whisk well.
- Add the milk and pepper.
- Whisk well.
- Add the cooked chicken and the mixed vegetables.
- Mix and coat well with the soup mixture.
- Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
- Pour in your filling and distribute it evenly.
- Unroll the second pie crust.
- Place it over the top of the filling.
- The edges of the crust will hang over the pie plate and this is normal.
- Now, tuck the edges of the crust into the pie plate all the way around.
- Take a knife and cut holes into the top of the crust for ventilation.
- Brush the top of the crust with egg white (I used a whole egg- either is fine.)
- Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
- Serve it up.
Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400°F (200°C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, CarbohydrateContent 79 grams, FatContent 61 grams, FiberContent 5 grams, ProteinContent 44 grams, SugarContent 11 grams
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