Recipes

Wild Rice–Turkey Pot Pie

Wild Rice–Turkey Pot Pie

Couverts6
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Ingredients

Filling

  • 1 can cooked wild rice drained
  • 2 cups cubed cooked turkey
  • 1 bag frozen mixed vegetables thawed, drained
  • 1 can 10¾ oz condensed 98% fat-free cream of mushroom soup with 30% less sodium
  • ¼ cup fat-free skim milk
  • 2 tablespoons dried minced onion

Topping

Instructions

  • Heat oven to 400°F.
  • Reserve ½ cup of the wild rice.
  • In ungreased 2-quart casserole, stir together remaining wild rice and remaining filling ingredients until mixed.
  • In medium bowl, stir reserved ½ cup wild rice and all topping ingredients with whisk or fork just until blended.
  • Pour over turkey mixture.
  • Bake uncovered 25 to 35 minutes or until crust is golden brown.

Notes & Wine Advice

Quick Variation:
You can use cooked regular white or brown rice instead of wild rice if you prefer. A 15-ounce can contains about 2 cups wild rice.

Nutrition values

Calories: 440 kcal
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Course; One Pot Dinner / Quiche / Rice / Turkey

Turkey-Biscuit Pot

Turkey-Biscuit Pot

Couverts6
Deel op Facebook Print Recipe

Ingredients

Filling

  • 1 cup water
  • 2½ cups ready-to-serve baby-cut carrots 12 oz
  • 2 cups cut-up fresh broccoli
  • 3 tablespoons butter
  • ½ cup chopped onion 1 medium
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth from 32-oz carton
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 2 cups cubed cooked turkey

Biscuits

Instructions

  • Heat oven to 400°F.
  • In 2-quart saucepan, heat water to boiling.
  • Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender.
  • Drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat.
  • Add onion; cook about 2 minutes, stirring occasionally, until tender.
  • Beat in flour with whisk.
  • Gradually beat in broth and sage.
  • Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens.
  • Stir carrots, broccoli and turkey into sauce.
  • Spoon turkey mixture into ungreased 2-quart casserole.
  • Place bacon on microwavable plate; cover with microwavable paper towel.
  • Microwave on High 4 to 6 minutes or until crisp.
  • Crumble bacon; place in medium bowl.
  • Add remaining biscuit ingredients; stir just until blended.
  • Spoon batter around edge of turkey mixture.
  • Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.

Nutrition values

Calories: 360 kcal
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Course; One Pot Dinner / Quiche / Turkey

Burrito Pot Pies

Burrito Pot Pies

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Ingredients

Instructions

  • Heat oven to 400°F.
  • Spray 6 (10-oz) ramekins or custard cups with cooking spray; place in 15x10x1-inch pan.
  • In medium bowl, stir Bisquick mix, ½ cup of the cheese, the water and egg until soft dough forms.
  • Set aside.
  • In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling.
  • Remove from heat; fold in avocado.
  • Divide chicken mixture evenly among ramekins.
  • Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
  • Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly.
  • Sprinkle with remaining ¼ cup cheese.
  • Serve with sour cream and lime wedges.

Notes & Wine Advice


Quick Variation:
Do you have frozen corn on hand? It will work just as well as the canned corn. Just thaw 1¼ cups corn and drain before using.
Healthy twist :
These individual pot pies are the perfect way to help control portions. Ramekins are also ideal for making individual desserts.
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Course; Chicken / One Pot Dinner / Quiche

Impossibly easy chicken pot pie

Impossibly easy chicken pot pie

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • In ungreased 9-inch glass pie plate, mix vegetables, chicken and soup.
  • In small bowl, stir together remaining ingredients with fork until blended.
  • Pour into pie plate.
  • Bake 30 minutes or until golden brown.

Notes & Wine Advice

Quick Variation:
If you like, add a bit of herb flavor by stirring ½ teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
Make it ahead :
Cover and refrigerate up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition values

Calories: 230 kcal
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Course; Chicken / One Pot Dinner / Quiche

gluten-free impossibly easy chicken club pie

gluten-free impossibly easy chicken club pie

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Spray 9-inch glass pie plate with cooking spray (without flour).
  • In pie plate, layer chicken, ham, bacon and cheese.
  • In medium bowl, stir Bisquick mix, milk, eggs and ¼ cup of the dressing with whisk or fork until blended.
  • Pour over ingredients in pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes.
  • Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining ¼ cup dressing.
  • Cut pie into wedges; top each wedge with lettuce mixture.

Notes & Wine Advice

Time-saver:
Save time by purchasing precooked bacon. Read the label to make sure it’s gluten-free.
Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 280 kcal
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Course; Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free

Cranberry-Chicken Pot Pie

Cranberry-Chicken Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 cup chicken broth from 32-oz carton
  • 1½ cups cubed ½-inch dark-orange sweet potato (about 9 oz)
  • 1 cup chicken gravy from 12-oz jar
  • 2 cups fresh baby spinach leaves
  • ½ cup sweetened dried cranberries
  • 3 cups cut-up cooked chicken
  • 1 box refrigerated pie crusts softened as directed on box
  • 1 teaspoon milk

Instructions

  • Heat oven to 425°F.
  • In 3-quart saucepan, heat broth and sweet potato to boiling.
  • Reduce heat; cover and simmer about 6 minutes or until sweet potatoes are almost tender when pierced with fork.
  • Gently stir in gravy, spinach and cranberries; fold in chicken.
  • Cover; remove from heat.
  • On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter.
  • Place crust in ungreased 9- or 10-inch deep-dish pie plate or shallow 2-quart casserole dish; gently press in bottom and up side of pie plate.
  • Do not stretch.
  • Pour chicken mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Brush top crust with milk.
  • Cut several slits in top crust for steam to escape.
  • Bake 25 to 30 minutes or until golden brown.
  • Cool 5 minutes before serving.

Notes & Wine Advice

 
Quick Variation:
Use cut-up cooked turkey instead of the chicken and leftover sweet potatoes and gravy for another delicious twist on chicken pot pie.

Nutrition values

Calories: 500 kcal
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Course; Chicken / Fruit / One Pot Dinner / Quiche

Chicken Pot Pie

Chicken Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • â…“ cup butter
  • â…“ cup all-purpose flour
  • â…“ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1¾ cups chicken broth
  • â…” cup milk
  • 3 cups cut-up cooked chicken or turkey
  • 1 box frozen peas and carrots
  • 1 box refrigerated pie crusts softened as directed on box

Instructions

  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in flour, onion, salt and pepper.
  • Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in broth and milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F.
  • Roll out 1 pie crust into 13-inch square.
  • Ease into ungreased 9-inch square (2-quart) glass baking dish.
  • Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square.
  • Cut out designs with 1-inch cookie cutter.
  • Place square over chicken mixture.
  • Arrange cutouts on top crust.
  • Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Notes & Wine Advice

Quick Variations Substitute

1 box (9 ounces) frozen broccoli cuts for the frozen peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into the flour mixture before cooking.
Add 1½ cups sliced baby portabella mushrooms to the flour mixture before cooking in step 1.

Nutrition values

Calories: 670 kcal
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Course; Chicken / One Pot Dinner / Quiche

Chicken Stroganoff Pot Pie

Chicken Stroganoff Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 3½- to 6-quart slow cooker, mix dry gravy mix and broth until smooth.
  • Stir in chicken, stew vegetables and mushrooms.
  • Cover; cook on Low heat setting about 4 hours or until chicken is tender.
  • Stir in peas.
  • In a small bowl or cup, mix sour cream and flour; stir into chicken mixture.
  • Cover; cook on High heat setting 20 minutes.
  • In small bowl, stir together Bisquick mix and green onions; stir in milk just until moistened.
  • Drop dough by rounded tablespoonfuls onto hot chicken mixture.
  • Cover; cook on High heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean.
  • Serve immediately.

Notes & Wine Advice

You can use a 1-ounce envelope of beef stroganoff mix instead of the chicken gravy mix. The sauce will have slightly more sour cream flavor.

Nutrition values

Calories: 510 kcal
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Course; Chicken / One Pot Dinner / Quiche

Chicken Pot Pie With Herb Crust

Chicken Pot Pie With Herb Crust

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling, stirring occasionally.
  • Boil and stir 1 minute.
  • Spread in ungreased 13×9-inch (3-quart) glass baking dish.
  • In medium bowl, stir together Bisquick mix, milk, thyme, and sage; pour evenly over soup mixture (crust will rise during baking).
  • Bake uncovered 30 to 40 minutes or until golden brown.
  • Sprinkle with parsley.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Quick Variation:
You can use leftover turkey or pork in place of the chicken.
Time-saver:
Use purchased cut-up cooked chicken from the deli, or buy a roasted chicken and cut it up.
Healthy twist :
To reduce the fat to about 10 grams and calories to about 310 per serving, make this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquickâ„¢ mix and fat-free (skim) milk.

Nutrition values

Calories: 380 kcal
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Course; Chicken / One Pot Dinner / Quiche