COOKING LIGHT POT PIE 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
More about "cooking light pot pie recipes"
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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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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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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BARBECUED CHICKEN POT PIE (FROM COOKING LIGHT) RECIPE ...
Lots of shredded chicken plus onion, pepper and chiles mixed with a sauce that's a little sweet, a little spicy. Don't leave out the chocolate! Something a little different for dinner that looks quite nice with an easy lattice top.
From food.com
Reviews 4.0
Total Time 1 hours 10 minutes
Calories 247.8 per serving
From food.com
Reviews 4.0
Total Time 1 hours 10 minutes
Calories 247.8 per serving
- Bake at 375 degrees for 25 minutes or until golden brown; let stand 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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CHICKEN POTPIE RECIPE | MYRECIPES
To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket.
From myrecipes.com
Reviews 4.5
Calories 354 calories per serving
From myrecipes.com
Reviews 4.5
Calories 354 calories per serving
- Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.
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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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MINI SHRIMP POT PIE RECIPE | MYRECIPES
From myrecipes.com
Calories 303 calories per serving
Calories 303 calories per serving
- Preheat oven to 400°; place rack in middle. Whisk egg with water in a bowl. Unfold puff pastry sheets on floured surface and roll out. Transfer to parchment paper-lined pan and pierce with a fork. Cut 4 circles out of each sheet with a 4-inch round cutter; cut holes in centers of circles, and discard middles. Stack 3 rings on top of each other, brushing top of each with egg wash; bake 15 minutes. Toss shrimp with crushed red pepper, 1/8 teaspoon salt, and black pepper. Sauté shrimp in 2 teaspoons olive oil for 2 minutes; set aside. Add 1 teaspoon olive oil to pan, and sauté carrot, celery, mushrooms, and thyme sprigs for 10 minutes. Add 1 tablespoon olive oil and flour; stir for 2 minutes. Add wine; simmer for 2 minutes. Add milk, and simmer for 5-10 minutes. Stir in shrimp and 1/4 teaspoon salt and white pepper. Ladle shrimp mixture evenly into pastry bowls.
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TURKEY TAMALE POTPIE RECIPE | MYRECIPES
Capture the flavors of your favorite tamale recipe in a casserole. This hearty turkey tamale potpie takes under 40 minutes to prepare from start to finish.
From myrecipes.com
Reviews 3.5
Calories 329 calories per serving
From myrecipes.com
Reviews 3.5
Calories 329 calories per serving
- To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.
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TURKEY POT PIE RECIPE | MYRECIPES
We used 10-ounce glass custard dishes for easy-to-serve individual portions. You can also make this pie with chicken. Prep: 30 minutes; Chill: 1 hour; Bake: 50 minutes; Cook: 18 minutes.
From myrecipes.com
Reviews 5
From myrecipes.com
Reviews 5
- Bake at 350° for 20 to 25 minutes or until pastry has puffed and is golden brown.
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CHICKEN POT PIE WITH PROGRESSO SOUP™ RECIPE - QUERICAVIDA.COM
During Christmas, my oven is constantly on as we make cookies, cupcakes or even this delicioso and comforting chicken pot pie. With a Progresso™ chicken soup base, this recipe is extra fast to make.
From quericavida.com
Total Time 1 hours 0 minutes
From quericavida.com
Total Time 1 hours 0 minutes
- Carefully place the dough over the pie filling and decorate with the ‘cut-out’ figures. Bake for 25 to 30 minutes or until golden-brown; let cool for 10 minutes before serving.
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INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL) RECIPE ...
Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort…it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!
From food.com
Total Time 40 minutes
Calories 346.4 per serving
From food.com
Total Time 40 minutes
Calories 346.4 per serving
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
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HOW TO MAKE HEALTHY CHICKEN POTPIES | COOKING LIGHT
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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POT PIE RECIPES | ALLRECIPES
This quick pot pie recipe can be altered with as many vegetables and seasonings as your heart desires. Its only crust is a square of puff pastry placed over the top of the bowl, which rises and browns beautifully. Use leftover chicken, or store-bought prepared chicken breasts if you're in more of a hurry! By FlourGirl.
From allrecipes.com
From allrecipes.com
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LIGHT AND EASY CHICKEN POT PIE (ONE SKILLET RECIPE!) - IN ...
Sep 24, 2019 · Cook until no longer pink in the middle. Remove chicken from skillet and set aside. Add 1 tablespoon butter and diced onions to skillet. Once onions are soft, add 1 cup of chicken broth. Once chicken broth is warm remove a few tablespoons of it and mix it with the cornstarch in a. separate bowl.
From infinetaste.com
From infinetaste.com
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COOKING LIGHT CLASSIC POT ROAST - ALL INFORMATION ABOUT ...
Classic Beef Pot Roast Recipe | Cooking Light great www.cookinglight.com. Ingredients 1 teaspoon olive oil 1 (3-pound) boneless chuck roast, trimmed 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups coarsely chopped onion 1 cup dry red wine 4 thyme sprigs 3 garlic cloves, chopped 1 (14-ounce) can fat-free, less-sodium beef broth 1 bay leaf 4 large carrots, peeled and cut ...
From therecipes.info
From therecipes.info
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TURKEY POT PIE RECIPE FROM H-E-B
1. Heat oven to 375°F. 2. Spray 9x13-inch baking dish with non-stick cooking spray. 3. Combine chicken broth, yogurt, mixed vegetables, onion and turkey in prepared baking dish. Season with black pepper. 4. Cover dish with paper towel and microwave on high 6 minutes, stirring once halfway through cooking time.
From heb.com
From heb.com
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RECIPE: CHICKEN POT PIE WITH BISCUIT TOPPING (COOKING ...
Recipe: Chicken Pot Pie with Biscuit Topping (Cooking Light, 1990's) Betsy at Recipelink.com - 12-29-2017 : 20: Recipe: Easy Chicken and Dumpling Pie (using cooked chicken, Southern Living, 1990's) Betsy at Recipelink.com - 12-29-2017 : 21: Recipe: Kahlua-Glazed Bananas (Cooking Light, 1990's) Betsy at Recipelink.com - 12-29-2017
From recipelink.com
From recipelink.com
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