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The best chicken pot pie recipes - 33 recipes

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Preheat oven to 425 degrees F (220 degrees C

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
5/5 (3 Votes)

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Chicken pot pie without the pot

  • 1 tablespoon vegetable oil
  • 1 1/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried thyme leaves
  • 1/8 teaspoon pepper
  • 2 cups fresh carrots, sliced, about 4 medium carrots
  • 2 cups frozen southern-style diced hash brown potatoes
  • 1 (12-ounce) jar chicken gravy
  • 1 cup frozen sweet peas
  • 1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky original biscuits
  • 1/2 teaspoon garlic powder
4.5/5 (41 Votes)

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Quick, easy and delicious

  • CRUST:
  • 1 Box Pillsbury refrigerated pie crusts
  • FILLING:
  • 1/3 cup Butter
  • 1/3 cup chopped Onion
  • 1/3 cup all purpose Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 can (14 oz) Chicken Broth
  • 1/2 cup Milk
  • 2 1/2 cups shredded cooked Chicken for Turkey
  • 2 cups frozen mixed vegetables (thawed). Or use a combo of asst. frozen veggies you like
5/5 (1 Votes)

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Which do you want for dinner tonight, chicken & dumplings or pot pie? Now you don't have to choose with my Chicken ...

  • 1 cup cooked chicken, diced into small pieces
  • 3/4 cup frozen peas and carrots
  • 2 (10.5-oz) cans chicken gravy
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp chopped fresh thyme
  • 3-1/2 cup all-purpose baking mix
  • 1 cup buttermilk
  • 1 cup milk
4.8/5 (12 Votes)

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1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well

  • 2 cups frozen mixed vegetables,
  • thawed
  • 1 cup diced cooked chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
4.4/5 (35 Votes)

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Southern Living, January 2017, page 77

  • 2 (14.-ounce) package refrigerated pie crusts
  • 1/2 cup (4 ounces) unsalted butter, divided
  • 2 (6-ounce) boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, quartered
  • 1 1/2 cups russet potato, diced (about 1 small)
  • 1/2 cup cups russet potato, diced (about 1 small)
  • 1/2 cup yellow onion, chopped
  • 1/2 cup carrot, diced
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons garlic, finely chopped (about 3 garlic cloves)
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup frozen green peas
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1/2 teaspoon water
4.8/5 (12 Votes)

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This Chicken Alfredo Pot Pie comes together in minutes and is a fun twist on the traditional recipe

  • 1 bag of frozen vegetables (broccoli, cauliflower, and carrots)
  • 3 cups cubed, cooked chicken
  • 1 16-ounce jar Alfredo sauce
  • 1/2 cup milk
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic salt
  • 1 container refrigerated Pillsbury Italian bread
  • 1 egg
  • 1 Tablespoon water
  • 1/4 cup grated Parmesan cheese
4.7/5 (12 Votes)

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this is where I ordered the noodles: http://www

  • 2 to 3 chicken breasts, cubed (about 1 pound) depends how much chicken you prefer
  • 1/2 small to med. onion, diced
  • 3 ribs of celery, chopped
  • 3 large carrots, sliced thick
  • 3 small potatoes, cubed (not too small so they don't over cook)
  • 2 tablespoons butter or ghee
  • A dash or 2 of poultry seasoning
  • 1/2 teaspoon salt or season to taste ( You can also use Season All instead)
  • 1/4 teaspoon pepper or season to taste
  • 12 oz. bag uncooked dry square pot pie noodles( I used Pennsylvania Dutch brand.)
  • 7 cups chicken broth (heated up in microwave to speed up the pressure) or 7 cups of water mixed with 7 teaspoons of Chicken Base ( made with hot water) I added some chicken base to my chicken broth to make the chicken flavor more intense
  • 1 10-oz bag frozen mixed vegetables, thawed and warmed
4.7/5 (7 Votes)

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*Preheat oven to 400 degrees

  • 8 -count biscuits
  • 1 cup cooked chicken breast, diced (any leftover chicken works)
  • 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 2/3 cup shredded low-fat cheddar cheese
  • 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon of minced onion
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
4.5/5 (25 Votes)

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A creamy rich sauce with tender chicken and flakey biscuits to top it off

  • 5 boneless skinless chicken breasts, rough-cut
  • 1/2 small leak, diced
  • 1 small yellow onion, diced
  • 1 cup baby carrots cut into circles
  • 4 garlic cloves, minced
  • 3 1/2 cups water
  • 2 bay leaves
  • 2 sprigs of thyme
  • 6 bouillon cubes
  • 1/2 Stick of butter
  • 2 tbsp olive oil
  • 2 cups Bisque Quick
  • 3/4 c milk
  • 1 tbsp chopped parsley
  • Salt and pepper
4.5/5 (17 Votes)

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