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Easy Recipes - Chicken Pot Pies
Chicken Pot Pie
Simple Chicken Pot Pie
Chicken pot pie is a favorite meal at our home, especially in cooler weather. This recipe is simple and I like it because it uses Crescent rolls for the crust, so it is not as heavy as a traditional pie crust. You can even purchase lighter calorie crescent rolls in your grocer's dairy case.
It uses a 13” X 9" pan, and we reheat it leftovers in the toaster oven. It only takes about a few minutes to assemble the recipe once you have cooked the chicken. This is a delicious meal with little effort on the part of the cook.
The hot chicken, vegetables and sauce in the casserole are delicious. I like this particular recipe for my family because it is such an easy recipe and it usually feeds us for two meals.
Chicken is one of the healthier meats we can choose to feed our families, as it is lower in saturated fat than pork or beef. Children seem to usually chicken as well, particularly the drumsticks if you cooking the chicken in pieces.
Quick and Easy Chicken Pot Pie
Cook Time
Ingredients
- 4 chicken breast, Can use whole chicken
- 2 cans cream of chicken soup, Use lite soup to reduce calories
- 1 cup chicken broth
- 1 can cream of celery soup, Use lite to reduce caloies
- 1/4 tsp. thyme
- 2 cans Crescent Rolls
- 1 large mixed vegetables
Instructions
- Cook chicken until tender, then remove skin and bones. You may also use a can of cooked chicken instead.
- Mix soups and broth. Stir until smooth. Fold in mixed vegetables and chicken. Salt and pepper to taste.
- For crescent roll crust, open first can of rolls and put into a lightly sprayed 13" x 9" pan. Place under broiler until lightly browned. This only takes 2-3 minutes and will burn quickly.
- Pour chicken and vegetable mixture over bottom crust. Carefully open second Crescent Roll package and lay rolls over the top of the mixture, which should cover the whole pan.
Nutritional Information for 1 Serving
| Nutrition Facts | |
|---|---|
| Serving size: 1/8th | |
| Calories | 308 |
| Calories from Fat | 108 |
| % Daily Value * | |
| Fat 12 g | 18% |
| Saturated fat 4 g | 20% |
| Carbohydrates 34 g | 11% |
| Sugar 0 g | |
| Fiber 4 g | 16% |
| Protein 15 g | 30% |
| Cholesterol 27 mg | 9% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Easy Chicken Pot Pie
This is another delicious recipe for chicken pot pie.
Ingredients:
- 2 (9 inch) deep dish frozen pie crusts, thawed
- 1 (15 ounce) can mixed vegetables, drained
- 2 cups cooked, diced chicken breast1 (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.
To Conclude:
I like this recipes primarily because of the taste and it is a good one-dish meal. We have found if you heat the leftovers in the toaster oven or your regular oven, the pie is fresh all over again. In the microwave the crust becomes soggy. You can also substitute turkey, so it is a good recipe for turkey leftovers after the holidays. It is an easy recipe and bakes up quickly.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
