SEMI HOMEMADE CHICKEN POT PIE RECIPES

CHICKEN POT PIE SOUP RECIPE | ALLRECIPES

Chicken Pot Pie Soup Recipe | Allrecipes image

Easy, low in calories and good! Garnish with crumbled crackers.

Provided by TRACYHIBB

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

Steps:

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutrition Facts : Calories 366.6 calories, CarbohydrateContent 35.9 g, CholesterolContent 64.1 mg, FatContent 11.5 g, FiberContent 5.7 g, ProteinContent 30.1 g, SaturatedFatContent 3.5 g, SodiumContent 1133 mg, SugarContent 7.1 g

CHICKEN AND DUMPLINGS RECIPE | SANDRA LEE | FOOD NETWORK

Chicken and Dumplings Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Steps:

Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.
Skim surface for any scum that has risen to top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.

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