Chicken Pie in a Pan Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 480
  • Fat:
  • 25 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 123 mg
  • Sodium:
  • 1218 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 2 g
  • Protein:
  • 32 g


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Chicken Pie in a Pan

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Tasty and filling, this potpie is a perfect way to use up leftover chicken or turkey. It takes some time to prepare, but luckily, I have five children at home to help me. This dish travels well and is ideal to take to a potluck or family reunion.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 35 min.

Ingredients:

  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 4 cups cubed cooked chicken
  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded cheddar cheese

Directions:

In a large skillet, saute the celery, carrots and onion in butter until tender. Stir in flour and salt until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup and chicken. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
    For crust, combine the flour baking powder and salt. Cut in butter until crumbly. Add milk, tossing with a fork until mixture forms a soft dough; shape into a ball.
    On a lightly floured surface, roll into a 12-in. x 10-in. rectangle. Sprinkle with cheese. Roll up jelly-roll style, starting from a long side. Cut into 12 slices. Place cut side down over chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until the crust is lightly browned. Yield: 6-8 servings.


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