TASTY CHICKEN PIE RECIPE RECIPES

Name: One-skillet Chicken Pot Pie Recipe by Tasty
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 ½ lb boneless, skinless chicken breast, cubed; salt, to taste; pepper, to taste; ½ white onion, chopped; 2 cloves garlic, minced; 1 cup yukon gold potato, cubed; 2 cups frozen pea and carrot; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups chicken broth; 1 frozen prepared pie crust, thawed; 1 egg, beaten

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

One-skillet Chicken Pot Pie Recipe by Tasty image

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

Ingredients

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

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

CHICKEN POT PIE SOUP RECIPE BY TASTY

Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

Heat oil in large pot on medium high heat.
Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in butter and melt.
Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
Add the chicken stock and half and half and stir to combine.
Season with pepper, thyme, and nutmeg and allow to come to a boil.
Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
Season with salt.
Optional - garnish with cookie sized pieces of pie crust.
Enjoy!

Nutrition Facts : Calories 638 calories, CarbohydrateContent 41 grams, FatContent 44 grams, FiberContent 4 grams, ProteinContent 18 grams, SugarContent 12 grams

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