Best 2 Betty Crocker Chicken Pot Pie Recipes

Indulge in the comforting goodness of a classic Betty Crocker chicken pot pie, a culinary delight that combines tender chicken, savory vegetables, and a creamy, flavorful gravy, all enveloped in a golden, flaky crust. This hearty dish, passed down through generations, promises a warm and satisfying meal that will tantalize your taste buds. With our collection of easy-to-follow recipes, you can create this timeless classic in the comfort of your own kitchen. Whether you prefer a traditional version or a recipe with a unique twist, we have options to suit every palate. From the classic recipe using a pre-made pie crust to a healthier version with a homemade whole wheat crust, our recipes offer a range of options to cater to dietary preferences and cooking styles. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.

**Additional Recipes Mentioned in the Article:**

- **Easy Chicken Pot Pie with Biscuits:** A quick and convenient variation that uses refrigerated biscuits instead of a traditional pie crust, resulting in a delightful and flaky topping.

- **Chicken Pot Pie with Cornbread Crust:** A Southern-inspired take on the classic dish, where a golden cornbread crust adds a sweet and savory dimension to the pie.

- **Chicken Pot Pie Soup:** A comforting and flavorful soup version of the classic dish, perfect for a chilly evening or as a lighter meal option.

- **Mini Chicken Pot Pies:** Individual-sized pot pies baked in muffin tins, making them a perfect appetizer or a fun meal for kids.

Let's cook with our recipes!

CHICKEN POT PIE

Chicken Pot Pie image

Original Bisquick® mix provides a simple addition to a no-fuss chicken pot pie that's baked to perfection - great when you want dinner to be ready in an hour.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

2 cans (10 3/4 oz each) condensed cream of chicken & mushroom soup
1 can (10 3/4 oz) condensed chicken broth
4 cups cut-up cooked chicken
1 bag (1 lb) frozen mixed vegetables, thawed, drained
2 cups Original Bisquick™ mix
1 1/2 cups milk
1/2 teaspoon poultry seasoning

Steps:

Heat oven to 375°F (350°F for glass baking dish). In 3-quart saucepan, heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
Stir together remaining ingredients. Pour over chicken mixture.
Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 285, Carbohydrate 24 g, Cholesterol 55 mg, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg

ONE-POT QUINOA WITH SPICY SAUSAGE

One-Pot Quinoa with Spicy Sausage image

Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

Steps:

In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
Remove from heat; stir in cheese. Top with tomato and cilantro.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g

Tips:

Use a variety of vegetables in your pot pie, such as carrots, celery, green beans, and peas.
If you don't have time to make your own pie crust, you can use a store-bought one.
To make a creamier pot pie, add a cup of milk or cream to the filling.
If you like a crispy crust, brush the top of the pie with melted butter before baking.
Serve the pot pie hot with a side of mashed potatoes or roasted vegetables.

Conclusion:

Betty Crocker Chicken Pot Pie is a classic comfort food that is easy to make and always a hit with the family. With its creamy filling, flaky crust, and savory chicken and vegetables, this dish is sure to warm you up on a cold day. So next time you're looking for a quick and easy meal, give this recipe a try.