Best 5 Easy Chicken And Vegetable Pot Pie Recipes
**Delectable Chicken and Vegetable Pot Pie: A Culinary Symphony of Comfort and Flavor**
Indulge in the quintessential comfort food experience with our tantalizing chicken and vegetable pot pie. This classic dish, steeped in tradition, promises a harmonious blend of tender chicken, an array of vibrant vegetables, and a velvety, flavorful gravy, all enveloped in a flaky, golden crust. Savor the warmth and richness of this culinary masterpiece as it transports you to a realm of culinary bliss.
Our collection of pot pie recipes caters to a wide range of preferences and dietary restrictions. Whether you're a fan of creamy or broth-based gravies, prefer a classic or gluten-free crust, or have vegetarian inclinations, we've got you covered. Embark on a culinary journey with our classic chicken and vegetable pot pie, vegetarian pot pie, chicken pot pie with flaky puff pastry crust, and our unique chicken and cornbread pot pie. Each recipe is meticulously crafted to deliver a symphony of flavors and textures that will leave you craving more.
Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you through the process of creating this culinary masterpiece. Gather your ingredients, preheat your oven, and prepare to be amazed by the culinary magic that awaits.
EASY CHICKEN POT PIE
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
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 AND VEGETABLE POT PIE
Chicken and Vegetable Pot Pie
Provided by Sara Quessenberry
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Cook chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, shred, and set aside.
- Meanwhile, heat oil in a saucepan over medium heat. Add onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
- Add wine and cook until evaporated, about 5 minutes. Add milk and simmer until the sauce thickens, 2 to 3 minutes.
- Stir in shredded chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust and place the pie on a baking sheet. Bake until bubbling and the crust is golden, 30 to 35 minutes.
Nutrition Facts : Calories 398 kcal, Carbohydrate 37 g, Cholesterol 46 mg, Protein 23 g, SaturatedFat 4 g, Sodium 561 mg, Sugar 10 g, Fat 16 g, UnsaturatedFat 0 g
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN VEGETABLE POTPIE
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.
VEG-ALL CHICKEN POT PIE
It is really easy to make. I use deep dish pie crust. I found this recipe from a co-worker cookbook. It calls for can of Veg-All, I use a bag of frozen mixed vegetables.
Provided by Chef Teresa 2
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients.
- Spoon into prepared pie crust.
- Cover with top crust; crimp edges to seal.
- Slit top crust and brush with egg.
- Bake at 375 degrees for 40 minutes.
- Cool for 10 minutes before serving.
Nutrition Facts : Calories 607.8, Fat 29.7, SaturatedFat 6.6, Cholesterol 64.5, Sodium 1869.5, Carbohydrate 57.5, Fiber 4.7, Sugar 8.1, Protein 26.4
Tips:
- Use a variety of vegetables. This will give your pot pie a more flavorful and colorful filling. Some good options include carrots, celery, peas, and corn.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
- Use a good quality pie crust. This will make a big difference in the overall flavor of your pot pie. You can use a store-bought crust or make your own.
- Don't be afraid to experiment. There are many different ways to make chicken and vegetable pot pie. Feel free to add your own favorite ingredients or seasonings.
Conclusion:
Chicken and vegetable pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and satisfying chicken and vegetable pot pie that your family and friends will love.
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