Chicken Pie in a Pan Recipe

Chicken Pie in a Pan Recipe photo by Taste of Home

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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.

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Chicken Pie in a Pan Recipe

Prep: 25 min. Bake: 35 min.

Yield: 6-8 Servings

25 35 60

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 2% 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 2% 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. 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.

Nutritional Facts 1 serving (1 each) equals 480 calories, 25 g fat (14 g saturated fat), 123 mg cholesterol, 1,218 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Chicken Pie In A Pan in Country Woman January/February 2005, p31