Best 3 Chicken Pot Pie On The Run Recipes

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Chicken pot pie is a classic comfort food that can be enjoyed by people of all ages. It's a hearty and flavorful dish that's perfect for a cold winter day. This article provides three delicious chicken pot pie recipes that are sure to please everyone.

The first recipe is a classic chicken pot pie made with a creamy chicken filling, vegetables, and a flaky crust. The second recipe is a healthier version of chicken pot pie made with whole wheat flour, low-fat milk, and plenty of vegetables. The third recipe is a unique take on chicken pot pie made with a puff pastry crust and a creamy sauce made with artichoke hearts and sun-dried tomatoes. All three recipes are easy to follow and can be made in under an hour. So whether you're looking for a classic comfort food or a healthier alternative, you're sure to find a chicken pot pie recipe in this article that you'll love.

Let's cook with our recipes!

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

CHICKEN POT PIE TOAST



Chicken Pot Pie Toast image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1/2 stick (4 tablespoons) salted butter
3 medium carrots, peeled and small diced
2 celery stalks, small diced
1 large yellow onion, small diced
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 chicken bouillon cube
Pinch turmeric
Kosher salt and freshly ground black pepper
6 thick slices brioche
2 cups shredded cooked chicken
1/2 cup frozen peas
Chives, chopped, for garnish

Steps:

  • Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes.
  • Toast the brioche.
  • Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined.
  • Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

Tips:

  • Mise en Place: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use a Dutch Oven or Large Pot: A Dutch oven or large pot is essential for making chicken pot pie. It provides ample space for the chicken, vegetables, and broth to simmer together.
  • Thicken the Sauce: To achieve a creamy and flavorful sauce, whisk together flour and butter to create a roux. Slowly whisk this roux into the simmering broth until it reaches your desired consistency.
  • Use a Variety of Vegetables: Feel free to customize your pot pie by adding a variety of vegetables. Some popular choices include carrots, celery, peas, and corn.
  • Don't Overcrowd the Pot: Make sure not to overcrowd the pot with too many ingredients. This will prevent the chicken and vegetables from cooking evenly.
  • Use a Pre-Made Pie Crust: To save time, you can use a pre-made pie crust instead of making one from scratch. Just be sure to trim it to fit the size of your baking dish.
  • Egg Wash: Before baking, brush the top of the pie crust with an egg wash made from one beaten egg. This will give the crust a golden brown color and help it crisp up.

Conclusion:

Chicken pot pie is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is sure to please everyone at the table. With a few simple tips and tricks, you can make a delicious chicken pot pie that is sure to become a family favorite. So next time you are looking for a comforting and satisfying meal, give this chicken pot pie recipe a try!

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