Fast & Easy Chicken Pot Pie

By: Veronica Kavanagh 

This is a delicious and super easy way to make a cold winter night favorite.
1 precooked whole chicken, about 3 -4 lbs. Available at most large supermarkets.
1 10 oz package frozen mixed vegetables of your choice. I like Southwestern blends for this dish
1 regular size can cream of mushroom soup, regular or low fat. If you use the low fat, adjust your seasonings upwards because it can taste bland.
3/4 cup water (a bit less if you use low fat soup)
1/4 tsp sea or kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 generous pinch cayenne pepper, optional if you don’t like spicy.
1 tube 10 count refrigerated biscuits. Don’t get the big biscuits; they don’t cook enough on top of the filling.
Oven safe casserole dish, coated with non-stick spray.
Preheat over to 400 degrees.
Shred the chicken and discard the skin.
Run the veggies under water to defrost, then drain thoroughly.
Combine chicken, soup, spices and water in a large bowl, mixing thoroughly. Transfer to casserole and cover loosely with tinfoil. Bake for 15 minutes. Remove from oven, discarding foil. Place biscuits on top of the filling and bake uncovered for 15 – 20 minutes, until dark golden brown (I like the give the biscuits more time to cook through so they’re not as doughy next to the filling.
Serve with a large mixed green salad.
Serves 4 – 6.

Chicken Pot Pie

Pie crusts for bottom and top of pie (you can either make your own recipe or use frozen pie crust dough)

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

½ tsp salt

¼ tsp pepper

1 ½ cup chicken broth

2/3 cup milk

2 to 3 cups cooked chicken (or turkey left-overs!)

2 cups frozen vegetables, thawed (ie—corn, carrots, and peas)



1. Heat oven to 425 F. Prepare piecrusts and place bottom crust in 9-inch pie pan.

2. In a medium saucepan, melt butter. Add onion and cook 2 minutes. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.

3. Add chicken and vegetables; remove from heat. Spoon chicken mixture into crust-lined pan.

4. Top pie with remaining crust; cut slits in several places. Bale at 425 F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.

Turkey Pot Pie (Tastefully Simple)

* 2 medium potatoes, peeled and cut into 1-inch pieces
* 3 medium carrots, cut into 1-inch slices
* 1 medium onion, chopped
* 1 celery rib, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg

* In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

* Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.

* Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.

* To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Rotisserie Chicken Pot Pie Recipe

Pot pies are an easy way to use up leftover rotisserie chicken, and the flavor is superb. For added convenience, these can be made ahead and frozen unbaked. Just allow them Serves 2 9-inch pies or 8 5-inch pies 6 tablespoons butter, divided 2 medium russet potatoes, diced 2 carrots, diced 1 rib celery, diced 1 tablespoon chopped Italian parsley 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups chicken broth 2 cups diced rotisserie chicken meat 1/2 cup thawed frozen peas 2 tablespoons flour 1 cup half-and-half 2 store-bought pie crusts, thawed

	Directions
	Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the potatoes, carrots, celery, and parsley. Sprinkle with the salt and pepper. Sauté for 10–12 minutes. Stir in the chicken broth and mix well. Add the chicken and bring to a lively simmer. Reduce the heat to a medium-low, cover with a lid and cook until the vegetables are just tender—approximately 10 minutes. Stir in the peas, remove from the heat and set aside. Melt the remaining butter in a large, heavy-bottomed saucepan over medium low heat. Sprinkle the flour over the butter to form a roux. Cook the roux, whisking, for one minute or until the flour scent dissipates. Add the half-and-half to the roux in a thin, steady stream, whisking constantly to prevent lumps. Stir the mixture into the chicken. Mix well and adjust the seasonings if needed. Select 2 9-inch pie pans or 8 individual 5-inch pie tins or ovenproof bowls. If making the larger pies, use the pre-packaged dough as cut. Otherwise cut four 6-inch circles from each pie crust. You will have to piece scraps together and roll them flat in order to get eight circles. Fill the pie tins with the chicken mixture and top with the pastry circles. Crimp and seal the dough down around the edges of the tins. Cut 3 small steam vents into the top of each pot pie. Place the pot pies on a baking sheet and bake until the pastry turns golden brown—20 to 25 minutes. Cool for 10 minutes before serving.