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Pillsbury refrigerated pie crusts make a delicious pot pie that’s made using chicken and veggies - a cozy dinner. Steps
Tips from the Pillsbury Kitchens
Nutrition Information610 Calories, 32g Total Fat, 26g Protein, 54g Total Carbohydrate, 4g Sugars Nutrition FactsServing Size: 1 ServingCalories610Calories from Fat290 Total Fat32g49%Cholesterol85mg28%Sodium910mg38%Total Carbohydrate54g18% Dietary Fiber3g12%Sugars4g Vitamin A30%30%Vitamin C6%6% Calcium6%6%Iron15%15% Exchanges:3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet. © 2022 ®/TM General Mills All Rights Reserved Try These Next
Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to whip up! If you are a fan of pot pie, wait until you try this Chicken Pot Pie Soup! It has all your favorite ingredients as the traditional but made into a creamy and tasty soup. This is super comforting for those cooler nights when
you want something easy to throw together but tastes like you've gone through a lot of trouble to make. This has become a family staple and ends up on our fall and winter menu at least twice a month if not more! We just can't get enough. If you are wanting a new and comforting soup to add to your meal rotation, then you have to try my Chicken Pot Pie Soup recipe. Why is it called a pot
pie? It's just like the name suggests. It's thought that the name arose simply because it was a savory pie made in a pot. The pot pie goes back centuries with there being one version or another that is similar to what we know today. Some believe a version of pot pie with a simple crust goes back to the Roman Empire. It was a way to use up leftover meat with some vegetables that were on hand. What kind of potatoes should I
use? I really like to use Yukon Gold potatoes since they are so creamy. However, you can also use Russet potatoes as well. Can I add other vegetables? Absolutely! You can add green beans, asparagus, pearl onions or really any vegetable you like. Do I have to use heavy cream? Heavy cream produces a richer and thicker soup. But you can also
use half and half if you want or even milk. I do not cook with alternative milks so I can't say how they would hold up. If you try it, please let me know! How do you thicken chicken soup for pot pie? You can actually make this soup into a thicker pot pie filling. To do this, you'll just need some cornstarch and water. Mix three tablespoons of cornstarch with three tablespoons of water until combined well. Pour this into the
soup. Turn the heat up to high. Stir regularly and you should see it thicken. Then you can top with a pie crust (cut some slits) and bake at 350F degrees for about 15-20 minutes until crust is golden brown. What biscuits should I serve with chicken pot pie soup? That depends on how much work you want to do. Some canned refrigerated biscuits will work fine. Or you could even make some
DROP BISCUITS or CREAM BISCUITS. Can you freeze chicken pot pie soup? Yes. Let the soup cool completely. Place in a freezer container or bag and then in the freezer. This should keep for up to a month or a bit longer. Let defrost in the
refrigerator overnight and you can reheat on the stovetop or microwave. This will also keep in the refrigerator, in an airtight container, for up to 3-4 days. In a large pot, melt the butter over medium heat. Stir in the carrot, celery, and onion. Stir occasionally until softened and slightly browned, about 10 minutes. Finally, add the garlic and cook for about 30 seconds more, stirring constantly. You should just start to smell the garlic. We don't want it to burn. Garlic tastes bitter when it's burned. Add the flour to the pot and stir well. Cook and stir for about a minute. Next, pour in the stock and add the potatoes. Stir in the bay leaf, thyme, and pepper. Bring to a boil, reduce the heat to low and then simmer for about 15 minutes or until the potatoes are tender. Stir
occasionally to make sure nothing sticks to the bottom of the pan. Finally, add the cooked chicken, heavy cream, peas, and corn. Stir to combine. At this point, get your biscuits going in the oven. Bring back to a simmer and simmer for 5 minutes until everything is warmed through. Discard the bay leaf. Serve with
biscuits and a garnish of fresh parsley, optional.
Calories: 594kcal | Carbohydrates: 49g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 547mg | Potassium: 1152mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6621IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 3mg “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more... Reader InteractionsHow do you keep the bottom crust of chicken pot pie from getting soggy?Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.
How does Jamie Oliver make chicken pie?Method. Pre-heat the oven to 200°c/400°F/Gas mark 6. ... . Meanwhile, make the stock and then wash and trim the spring onions (or leek) and slice. ... . Add the chicken stock and stir again. ... . Pour the mixture into an oven proof dish. ... . Place in the oven and cook for 15-20 minutes, or until the pastry is golden.. Do you put eggs in chicken pot pie?Really, chicken pot pie can be exactly what you make it—boiled eggs or no boiled eggs—but old-fashioned recipes and Southern grandmas alike do tend to claim that boiled eggs offer a unique creaminess to the filling and extra heartiness.
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