Best 4 1 2 3 Creamy Chicken Pot Pie Recipes
Indulge in the comforting goodness of creamy chicken pot pie, a classic dish that combines tender chicken, flavorful vegetables, and a creamy, rich sauce enveloped in a flaky, golden crust. This delectable dish is a delightful blend of textures and flavors, perfect for a hearty meal.
In this article, we present three variations of this beloved dish, each with its unique twist. The Classic Creamy Chicken Pot Pie is a timeless recipe that stays true to the traditional flavors. For those who prefer a touch of spice, the Spicy Chicken Pot Pie adds a delightful kick with the addition of chili powder and cayenne pepper. And for a vegetarian delight, the Vegetable Pot Pie offers a hearty and flavorful alternative with a variety of fresh vegetables.
These recipes are carefully crafted to ensure a perfect balance of flavors and textures. The chicken is succulent and tender, the vegetables are cooked to perfection, and the creamy sauce is velvety and rich. The crust is flaky and golden brown, providing a delightful contrast to the creamy filling.
Whether you're a seasoned cook or a beginner in the kitchen, these recipes are easy to follow and guarantee a delicious and satisfying meal. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate creamy chicken pot pie.
1-2-3 CREAMY CHICKEN POT PIE
Quick assembly, gorgeous results. This creamy classic looks like you spent all day in the kitchen, but it comes together in a flash with some easy shortcut products.
Provided by Brooke Lark
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, frozen vegetables and Alfredo sauce until well mixed. Spoon into baking dish.
- Place pastry sheet on top of chicken mixture, or use cookie cutter to cut pastry into shapes before placing on top of chicken mixture.
- Bake 20 to 25 minutes or until pastry is golden brown.
Nutrition Facts : ServingSize 1 Serving
CLASSIC CHICKEN POT PIE
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 By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
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, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CREAMY CHICKEN POTPIE
My aunt came up with this recipe, and I tweaked it to fit my family's tastes. I think they like it so much because of the sage-it brings a totally different flavor to the dish. -Lysa Davis, Pine Bluff, Arkansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Line two 9-in. pie plates with bottom crusts. Add filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter., Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 459 calories, Fat 23g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 1173mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
CREAMY CHICKEN POT PIE
I got this recipe from my husband's step-grandmother and it is delicious and easy. I normally cut down on the ingredients because its just the 2 of us eating but it is so yummy and easy! I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so much easier!!
Provided by Chef 495452
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
- Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
- Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
- Cut slits to allow steam to escape.
- Bake at 400 degrees for 40 minutes or until crust is golden brown.
- ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.
Nutrition Facts : Calories 671.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 112, Sodium 1103.9, Carbohydrate 50.5, Fiber 4.6, Sugar 4.1, Protein 33.2
Tips:
- For a richer flavor, use a combination of chicken broth and white wine in the sauce.
- If you don't have a pie crust mix on hand, you can make your own using all-purpose flour, butter, and salt.
- To make the filling ahead of time, simply cook the chicken and vegetables and then store them in an airtight container in the refrigerator for up to 3 days.
- When assembling the pot pie, be sure to brush the edges of the bottom crust with water before adding the top crust. This will help to seal the pie and prevent it from leaking.
- Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Conclusion:
This 1-2-3 Creamy Chicken Pot Pie is a classic comfort food dish that is sure to please the whole family. With its creamy filling, tender chicken, and flaky crust, this pot pie is a hearty and satisfying meal that is perfect for a cold winter day. So next time you're looking for a quick and easy dinner recipe, give this 1-2-3 Creamy Chicken Pot Pie a try. You won't be disappointed!
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