POT PIE CRUST RECIPE EASY RECIPES

Name: Impossibly Easy Chicken Pot Pie
Prep time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 1 2/3 cups frozen mixed vegetables; 1 cup cut-up cooked chicken; 1 can (10.5 oz) condensed cream of chicken soup; 1 cup Original Bisquick™ mix; 1/2 cup milk; 1 egg

IMPOSSIBLY EASY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Impossibly Easy Chicken Pot Pie Recipe - BettyCrocker.com image

There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 2/3 cups frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
Stir together remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 250 , CarbohydrateContent 26 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 12 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 830 mg, SugarContent 5 g, TransFatContent 0 g

CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM

Classic Chicken Pot Pie Recipe - BettyCrocker.com image

Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 10

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1 , CarbohydrateContent 47.7 g, CholesterolContent 92.1 mg, FatContent 6 1/2 , FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 675.0 mg, SugarContent 4.0 g, TransFatContent 5 g

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