does anyone know of a good and easy recipe for chicken pot pie?

Answer 1

Chicken Pot Pie
"Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills."

INGREDIENTS
2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

DIRECTIONS
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.

Answer 2

Take pieces of chicken and boil them, until the meat falls off the bone. Then, get some cream of chicken soup, and a couple of cans of mixed vegetables. Mix these together, and heat up. Add the pieces of chicken. Get a pie pan, and some of the hungry man biscuits (the flaky kind) and place pieces of the biscuit on the bottom of the pan. Add the chicken/vegetable mixture, then cover with more of the pieces of biscuit. Heat in the oven until the top bicuit layer is brown (follow instructions on biscuit package), then let cool a bit, and serve. Its quick, its easy, its chicken pot pie!

Answer 3

Here's an easy one from cooks.com:

CHICKEN POT PIE
2 (10oz) cans cream of chicken soup
1 (16oz) package frozen mixed vegetables, thawed
2 cups cubed, cooked chicken
1 cup chicken broth combined with 2 tablespoons flour
2 Pillsbury refrigerated pie crusts

Preheat oven to 400°F. Mix soup, vegetables, chicken, broth and flour. Mixture should be thick. Line pie pan with crust, fill with mixture and cover with the second crust. Crimp edges and make steam holes in the top.

Bake for 35 minutes until golden. (Cover pie edge if it begins to brown too quickly).

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

THE BEST!

Ingredients:

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces

3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)

1 can (10.75 oz.) Campbell 's Condensed Soup, 98% Fat Free Cream of Celery

3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)



Directions:

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.





Serving Size: 1/4th pie (approx. 7 oz.)

Calories: 210

Fat: 6g

Sodium: 800mg

Carbs: 24g

Fiber: 2.5g

Sugars: 6g

Protein: 16.5g

Answer 6

I have quit a few, but I always go back to the Marie Callendar's pot pies -- wonderful.

Answer 7

1 1/2 pounds boneless, skinless chicken breasts and/or thighs
2 cups chicken broth
1 1/2 tablespoons vegetable oil
1 medium-large onion chopped
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small celery ribs, cut crosswise 1/4-inch thick
Salt and pepper
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 teaspoons dried thyme
3 tablespoons dry sherry
3/4 cup frozen green peas, thawed
3 tablespoons minced fresh parsley
1 box commercial puff pastry or phyllo dough

Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in a dutch oven over medium heat. Cover and bring to simmer, simmer until chicken is done. Transfer meat to a large bowl and broth to another bowl.
Increase heat to medium-high; heat oil in Dutch oven. Add onion, carrots, and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Meanwhile, shred chicken into bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter over medium heat in Dutch oven. When foaming subsides, add flour; cook for about 1 minutes. Whisk in reserved chicken broth, milk, any accumulated chicken juices and thyme. Bring to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

Pour sauce over chicken-vegetable mixture; stir to combine. Stir in peas and parsley, and adjust seasonings. Pour mixture into a 13-by-9 inch pan or any shallow baking dish of similar size or into six 12-ounce ovenproof ramekins or bowls. Top as desired. Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies, 20 to 25 minutes for smaller pies

Answer 8

I have both--a good recipe and an easy one. Which do you want? :)

Seriously, it's been my experience that easy usually equals not-as-good-as-if-you'd-spent-time-on-it.

Good luck--hope you find what you're looking for. :)

Answer 9

yes i do