Best 4 Quick Chicken Pie Recipes
Indulge in the delectable flavors of homemade chicken pie, a classic dish that combines comfort and convenience. With its golden-brown crust and tender, savory filling, this pie is a perfect meal for busy weeknights or special occasions. Discover a collection of chicken pie recipes that cater to diverse preferences and dietary restrictions. From the traditional all-butter crust to gluten-free and vegan alternatives, these recipes offer a range of options for creating a delicious and satisfying chicken pie.
Embark on a culinary journey with our classic chicken pot pie recipe, featuring a flaky, buttery crust encasing a creamy filling of tender chicken, vegetables, and herbs. For a lighter version, try our chicken and vegetable pie, which features a flavorful filling made with lean chicken breast and an assortment of colorful vegetables. Experience the rich flavors of our creamy chicken and mushroom pie, where succulent chicken and sautéed mushrooms are enveloped in a velvety sauce.
Those seeking a healthier option will delight in our gluten-free chicken pot pie, made with a crispy almond flour crust and a hearty filling. For a plant-based alternative, our vegan chicken pot pie delivers all the classic flavors with a meatless filling made from plant-based chicken and a creamy cashew sauce.
Each recipe is carefully crafted with detailed instructions and helpful tips to ensure success in the kitchen. Whether you're a seasoned baker or just starting out, these chicken pie recipes are designed to guide you through the process of creating a delicious and memorable dish. Gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds satisfied and your loved ones asking for seconds.
QUICK CHICKEN PIE
Katie uses the biscuit mix to create a golden crust over this comforting combination of chicken chunks and colorful vegetables in a creamy sauce. It makes a hearty meal-in-one.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. , Bake at 400° for 30-35 minutes or until golden brown.
Nutrition Facts :
QUICK CHICKEN POT PIE
Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury® crescent roll dough, so I used that as a crust. It was okay, but I will use a regular pie crust (store-bought or scratch) the next time. My husband loved the chicken/veggie filling; it's a keeper.
Provided by Robin5791
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
- Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
- Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
- Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
- Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
- Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.
Nutrition Facts : Calories 683.1 calories, Carbohydrate 40.4 g, Cholesterol 104.2 mg, Fat 45.7 g, Fiber 5.8 g, Protein 28.9 g, SaturatedFat 19.2 g, Sodium 743.3 mg, Sugar 1.2 g
QUICK CHICKEN POT PIE
Looking for a baked dinner? Then check out this savory pie made using veggies, chicken, and Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Cook frozen vegetables as directed on bag.
- In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
- In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
- Bake 23 to 28 minutes or until golden brown.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 1 g
QUICK AND EASY CHICKEN POT PIE
I am a member of Houseparty.com and just recently had the pleasure of hosting a Philidelphia Cooking Cream Party. I used one of there new cooking creams to make Chicken Pot Pies, and I even used store bought crust (shhh) Noone had a clue and the pot pies were truly delicious! Easy to prepare and a full meal! The recipe is for two...
Provided by Deneece Gursky
Categories Savory Pies
Number Of Ingredients 6
Steps:
- 1. Brown chicken in a non stick skillet, season with salt, pepper, minced onion, and garlic powder. Cook all the way thru.
- 2. Add veggies and cook about 2 minutes or until heated thru.
- 3. Stir in cooking creme. Making sure all chicken and veggies are coated.
- 4. Spoon into bottom crust or baking dish. Add top crust and pinch edges to seal. slit top to vent. Repeat for second pie.
- 5. Place pies on baking sheet. bake in preheated 400 degree oven for 25 to 30 minutes.
- 6. Now here's the secret to making that crust taste homemade instead of store bought. During last ten minutes of baking remove from oven and baste crust all the way to edges with melted butter and sprinkle with minced onion. Return to oven for final ten minutes. Remove and let cool before cutting. (I love onion, but if you are not partial to it you can coat the crust with garlic or parmesian cheese)
Tips:
- Use a variety of vegetables: This will add flavor, texture, and nutrients to your chicken pie. Some good options include carrots, celery, peas, and corn.
- Don't overcook the chicken: Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 10 minutes per side.
- Use a good quality pie crust: A good quality pie crust will make a big difference in the final product. If you don't have time to make your own, you can buy a pre-made pie crust from the store.
- Don't overfill the pie: If you overfill the pie, it will be difficult to seal and the filling will spill out. Fill the pie about two-thirds full.
- Bake the pie until the crust is golden brown: This will ensure that the pie is cooked through and that the crust is crispy.
Conclusion:
Chicken pie is a delicious and comforting dish that is perfect for any occasion. With a few simple tips, you can make a chicken pie that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give chicken pie a try. You won't be disappointed!
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