HOW TO REHEAT FROZEN CHICKEN POT PIE IN OVEN RECIPES

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CHICKEN POT PIE WITH BISCUITS - KRISTINE'S KITCHEN



Chicken Pot Pie with Biscuits - Kristine's Kitchen image

This chicken pot pie with biscuits is simple to make. It's filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.

Provided by Kristine

Categories     Main Course

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

1/4 cup unsalted butter (4 tablespoons)
1 yellow onion (chopped (1 1/2 cups))
3 carrots (chopped small (2 cups))
3 ribs celery (chopped small)
2 cloves garlic (minced)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour
1 3/4 cups low sodium chicken broth
1 cup milk
2 cups shredded or chopped cooked chicken
1 cup frozen peas
2 cups flour (I used 1 cup of all-purpose flour plus 1 cup of white whole wheat)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter (cut into small cubes)
3/4 cup whole milk (plus more for brushing)

Steps:

  • Preheat oven to 425 degrees F.
  • Make the Filling
  • Make the Biscuits

Nutrition Facts : ServingSize 1 /5 recipe, Calories 692 kcal, CarbohydrateContent 65 g, ProteinContent 44 g, FatContent 29 g, SaturatedFatContent 16 g, CholesterolContent 147 mg, SodiumContent 879 mg, FiberContent 8 g, SugarContent 12 g

CHICKEN POT PIE SOUP - SKINNYTASTE



Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

  • Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  • Pour remaining water and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add chicken, and slowly whisk in slurry, stirring well as you add.
  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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