DOES anybody have a easy pot pie recipe?

Question

a savory pot pie recipe thanks

Answer 1

You can use 2 cups leftover cooked turkey in this recipe; add to skillet along with gravy.

INGREDIENTS:
1 Tbsp. olive oil
1 lb. boneless, skinless turkey breast, cut into 1/2" pieces
1 onion, chopped
3 cloves garlic, minced
12 oz. jar turkey gravy
16 oz. pkg. frozen mixed vegetables, thawed and drained
1/2 cup sour cream
1/2 tsp. dried thyme leaves
6 oz. pkg. corn bread mix
1/3 cup milk
2 Tbsp. butter, melted
1 egg
1/4 cup grated Parmesan cheese

PREPARATION:
Preheat oven to 400 degrees F. Heat olive oil in large skillet; add turkey, onion and garlic and cook and stir over medium heat for about 5 minutes until turkey is cooked.
Add jar of gravy and bring to a boil.

Cover skillet and cook 5 minutes, stirring occasionally. Add vegetables, thyme, and sour cream to skillet and heat, stirring occasionally, for 3-4 minutes.

In medium bowl, combine corn bread mix, milk, melted butter, egg, and cheese until just combined.

Place turkey mixture into 13x9" glass baking dish. Drop cornbread mixture by spoonfuls over turkey mixture. Bake at 400 degrees F for 20-25 minutes until corn bread topping is deep golden brown and turkey mixture is bubbling. 4 servings

Answer 2

Easy Chicken Pot Pie

1 1/2 cup frozen mixed veggies, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 x egg

Heat oven to 400 deg. Mix Veggies, chicken, and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate.
Bake 30 minutes or until golden brown. Six servings

Answer 3

This is the easiest one I have.
ENJOY!!!

Easy Crust Chicken Pot Pie

This recipe is simple with a self rising crust.

6-8 servings 1¼ hours 30 min prep

3 cups cooked chicken breasts
1 (16 ounce) bag mixed vegetables
1 (10 3/4 ounce) can cream of chicken soup
2/3 cup chicken broth
2/3 cup 2% low-fat milk
3/4 cup self rising flour
3/4 teaspoon baking powder
6 tablespoons margarine
3/4 cup 2% low-fat milk

Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.

Answer 4

Chicken Pot Pie

"Chicken and vegetables in a pie! Very easy and low in fat."
Original recipe yield: 1 - 9 inch deep dish pie.
Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 Minutes

INGREDIENTS:
3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

DIRECTIONS:
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
Preheat oven to 350 degrees F (175 degrees C).
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Answer 5

Homemade Pot Pie
4 Freezer Pie Shells
1 can of Veg-All
1 can of cream of chicken soup
1 can of chicken

Mix the veg-all, soup and chicken. Place in one pie shell. Place additional pie shell on top of pie shell with ingredients. Puncture the pie shell with a fork for baking. (This mixture will actually make 2 pies - will need 4 pie shells). The additional pie can be frozen until you are ready to bake it. Bake at 350 for 30-45 minutes - until golden brown. Also beef pot pie can be made by omiting the Veg-ALL and creamed soup, replacing those ingredients with Beef Stew or Campbells Chunky Veg Beef Soup.

Answer 6

EASY CHICKEN POT PIE

1 can chicken (next to tuna)
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients.
Place mixture into pie crust and top with second.

Crimp edges together. Make 2 or 3 slits in top crust and bake according to pie shell directions.

EASY CHICKEN POT PIE

1 (3 lb.) chicken, cooked, skinned, boned & cubed
1 (10 3/4 oz.) can cream of chicken soup
3 c. chicken broth
1 (16 oz.) can peas & carrots, drained
Salt & pepper to taste

CRUST:

3/4 c. melted butter
1 1/2 c. milk
1 1/2 tsp. baking powder
1 1/2 c. self-rising flour

Preheat oven to 425 degrees. Combine filling ingredients and place in a 9 x 13 inch greased baking pan. Mix crust ingredients and pour over chicken mixture. Do not stir. Bake in preheated oven for 45-60 minutes or until crust rises and browns. Yields 8 servings.

Answer 7

8 oz bag frozen vegs.
2 ready made pie crusts
10 3/4 oz cream of chicken (or mushroom) soup
1/2 cup milk
2 cups chopped cooked chicken or turkey
2 cloves garlic (if you like)
1/2 teaspoon onion powder

Oven at 375. Defrost veggies. Cut pie crusts into quarters so you've got 8 pieces. Using 4 small foil or ceramic baking pans, oil each & line with a piece of crust, mold to fit with your fingers. In large bowl mix all other ingredients. Spoon into each of your lined containers. Use other four pieces of pie crust for tops. Pinch edges to hold together. Cut four vents in top of each. Cover loosely with foil and bake 25 minutes. Remove foil and bake 10-15 more until golden brown. YUMMY.

Answer 8

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Answer 9

Easy?? You can do this one blindfolded:

1 Large Can Dinty Moore Beef Stew
1 15 oz can mixed Veggies
1 package refrigerated pie crusts (Pillsburry)

Place stew into large mixing bowl, drain veggies and add to stew.......mix well, place crust in bottom of pie pan, pour mixture into pie shell and cover with the other shell......crimp the edges and bake for about an hour at 350-375 degrees........

Answer 10

Chicken Pot Pie:

1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce

Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.

Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

Yield: Makes 6 to 8 servings

Answer 11

EASY CHICKEN POT PIE
This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Traditional bouquet garni (6 parsley sprigs; 6 thyme sprigs; 1/3 cup celery leaves; 2 bay leaves)

1 tablespoon butter
1 cup diced celery
1/3 cup finely chopped shallots
3 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken breast halves
1 cup whipping cream
1 10-ounce russet potato, peeled, cut into 1/2-inch cubes
1 cup frozen peas




Preheat oven to 375°F. Butter 11x7-inch glass baking dish. Roll out pastry on lightly floured surface to 13x9-inch rectangle. Transfer to baking sheet and chill.
Place parsley, thyme, celery leaves, and bay leaves on large square of 2 layers of moistened cheesecloth. Gather cheesecloth and tie securely.

Melt butter in large saucepan over medium-high heat. Add diced celery and shallots; sauté 5 minutes. Add broth and bouquet garni; bring to boil. Add chicken. Reduce heat to medium-low and simmer until chicken is just cooked through, about 12 minutes. Remove chicken. Increase heat to medium; boil mixture until reduced to 1 1/2 cups, about 15 minutes. Add cream and return to boil. Add potato cubes; cover and cook until tender, about 10 minutes. Remove pan from heat. Using tongs, remove bouquet garni, squeezing juices back into pan. Cut chicken into bite-size chunks and add to pan. Mix in peas. Season with salt and pepper.

Pour mixture into baking dish. Top with pastry; press overhang to sides of dish. Bake until golden, about 35 minutes.

Makes 4 to 6 servings.