EASY 4-INGREDIENT CHICKEN POT PIES
My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.
Provided by The Spice Guru
Categories Pot Pie
Time 1h
Yield 5-6 chicken pot pies, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
- PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
- PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
- QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
- FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
- UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
- ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
- PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
- BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
- SERVE and enjoy.
Nutrition Facts : Calories 769.6, Fat 48.7, SaturatedFat 12.6, Cholesterol 90.5, Sodium 1227.7, Carbohydrate 45.4, Fiber 3.6, Sugar 1.5, Protein 36.6
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Sucdi qorcuun Ciise
[email protected]I can't wait to make these chicken pot pies again soon!
Imran Rohit
[email protected]These chicken pot pies are a delicious and easy comfort food.
Char Hollins
[email protected]I would definitely recommend this recipe to others. It's a great way to use up leftover chicken.
binyam sisay
[email protected]Overall, I thought these chicken pot pies were pretty good. They were easy to make and they tasted great.
Charlene Swartz
[email protected]The chicken pot pies were a bit too dry for my liking. I think I'll add more liquid next time.
Eashay Lad
[email protected]I found this recipe to be a bit bland. I think it could use more seasoning.
DHAMI Tek
[email protected]These chicken pot pies were a bit too salty for my taste, but they were still good.
Aniyah Dukes
[email protected]I'm not a huge fan of chicken pot pie, but I really enjoyed this recipe. The filling was creamy and flavorful, and the crust was perfectly golden brown.
Raymond Aborhor
[email protected]These chicken pot pies are delicious! The crust is flaky and the filling is creamy and flavorful. I highly recommend them.
Shirley Zine Dinabantu
[email protected]I've made these chicken pot pies several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Lee zee C
[email protected]I made these chicken pot pies for a potluck and they were a huge success! Everyone loved them.
Jody Melville
[email protected]These chicken pot pies were a hit with my family! The filling was creamy and flavorful, and the crust was perfectly golden brown. I will definitely be making these again.