Best 10 Italian Chicken Pot Pie Recipes

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Indulge in the delectable flavors of Italian Chicken Pot Pie, a culinary masterpiece that seamlessly blends the rustic charm of Italian cuisine with the comforting warmth of a classic pot pie. This savory dish features tender chicken enveloped in a creamy Alfredo sauce, accompanied by an array of colorful vegetables, all nestled beneath a golden brown, flaky crust. As you dig into this hearty pie, savor the medley of flavors and textures that dance on your palate, making it a perfect choice for a cozy family dinner or an impressive potluck contribution.

This article presents a collection of three enticing recipes, each offering a unique spin on the classic Italian Chicken Pot Pie. The first recipe introduces the traditional version, where succulent chicken, sautéed mushrooms, crisp carrots, and tender peas bask in a velvety Alfredo sauce, topped with a buttery, golden crust. For those seeking a lighter alternative, the second recipe showcases a healthier version, featuring grilled chicken, a creamy cauliflower sauce, and a medley of roasted vegetables, encased in a crispy whole wheat crust. Last but not least, the third recipe caters to vegetarians, replacing chicken with roasted eggplant and zucchini, while maintaining the richness of the Alfredo sauce and the flaky crust.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

ITALIAN CHICKEN PESTO POT PIE



Italian Chicken Pesto Pot Pie image

Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

2 cups diced cooked chicken
1 medium red bell pepper, chopped (1 cup)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Bisquick™ Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Bisquick™ Gluten Free mix
1 cup gluten free shredded Parmesan cheese (4 oz)
1/3 cup milk
1 egg, beaten
2 tablespoons gluten free basil pesto

Steps:

  • Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
  • In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
  • Bake uncovered 25 minutes or until cheese begins to turn golden brown.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g

EASY ITALIAN CHICKEN PIE



Easy Italian Chicken Pie image

Stuffed with your favorite Italian ingredients, this pie is topped with a Bisquick® crust that's baked golden and tender. It's an amazing combination that's also easy, especially if you're using up leftover chicken!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 7

2 cups cubed cooked chicken
1/3 cup thinly sliced green or red bell pepper
1/2 cup pizza sauce
1 package (4 ounces) shredded Italian-style cheese blend, pizza cheese blend or mozzarella cheese (1 cup)
1/2 cup Original Bisquick™ mix
1 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray or grease with shortening.
  • Stir chicken, bell pepper and pizza sauce in pie plate; arrange evenly. Sprinkle with cheese. Stir remaining ingredients in small bowl with fork or wire whisk until blended. Pour into pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 275, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

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

INA GARTEN'S CHICKEN POT PIE



Ina Garten's Chicken Pot Pie image

Make and share this Ina Garten's Chicken Pot Pie recipe from Food.com.

Provided by Vicki in CT

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 24

3 whole chicken breasts, bone-in, skin-on (split)
3 tablespoons olive oil
kosher salt
fresh ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10 ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 lb cold unsalted butter, diced
1/2-2/3 cup ice water
1 egg, beaten with
1 tablespoon water, for egg wash
flaked sea salt
black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
  • In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Nutrition Facts : Calories 1952.5, Fat 125.8, SaturatedFat 56.2, Cholesterol 374.3, Sodium 1849.2, Carbohydrate 131.9, Fiber 10.5, Sugar 18.5, Protein 73.8

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

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

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS



Italian Chicken Pot Pie with Basil Biscuits image

Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup Original Bisquick™ mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

  • In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g

DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by My Food and Family

Categories     Chicken

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 375°F.
  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

ITALIAN POT PIES



Italian Pot Pies image

Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred) for our biscuit-topped Italian rendition of shepherd's pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 35m

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality tomato sauce
1 cup all-purpose flour, (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk

Steps:

  • Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
  • In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
  • Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.

ITALIAN CHICKEN PIE



Italian Chicken Pie image

This is a simple dinner to prepare when you have leftover chicken, it's fast to put together and fast to dissappear. Even your picky eaters will go back for seconds.

Provided by Vseward Chef-V

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup grated parmesan cheese
1 1/2 cups cut-up cooked chicken
1 1/4 cups shredded mozzarella cheese (5 ounces)
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 (6 ounce) can tomato paste
1/2 cup original Bisquick baking mix
1 cup milk
1/4 teaspoon pepper
2 eggs
1/2 teaspoon italian seasoning
1 tablespoon parmesan cheese

Steps:

  • Heat oven to 400ºF. Grease 9-inch pie plate.
  • Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
  • Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
  • Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

Tips:

  • Use a variety of vegetables. This will add flavor and texture to your pot pie. Some good options include carrots, celery, onions, peas, and corn.
  • Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
  • Use a good quality broth. The broth is what will give your pot pie its flavor, so it's important to use a good quality one. If you don't have time to make your own, you can use a store-bought broth.
  • Don't be afraid to experiment. There are many different ways to make Italian chicken pot pie. Feel free to experiment with different ingredients and flavors to find what you like best.

Conclusion:

Italian chicken pot pie is a delicious and comforting dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. If you are looking for a hearty and flavorful meal, then you should definitely try this recipe.

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