Show Subscription Form




Chicken in Every Pot Pie Recipe
Chicken in Every Pot Pie Recipe photo by Taste of Home

Chicken in Every Pot Pie Recipe

Read Reviews (7)
3.67 7
Publisher Photo
I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables. -Mary Beth de Ribeaux, Gaithersburg, Maryland
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 4 cups cubed cooked chicken
  • 1-1/2 cups chicken broth
  • 1-1/2 cups frozen peas
  • 3 to 4 medium carrots, cut into 1/4-inch slices
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups biscuit/baking mix
  • 1-1/4 cups milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • Paprika

Nutritional Facts

1 serving (1 each) equals 345 calories, 13 g fat (4 g saturated fat), 69 mg cholesterol, 1,011 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein.

Directions

  1. In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
  2. Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin).
  3. Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika.
  4. Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown. Yield: 8 servings.
Originally published as Chicken in Every Pot Pie in Taste of Home February/March 1998, p37

Nutritional Facts

1 serving (1 each) equals 345 calories, 13 g fat (4 g saturated fat), 69 mg cholesterol, 1,011 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein.

Reviews for Chicken in Every Pot Pie(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 12, 2014

My husband and son (who complains about everything that isn't pizza) really liked it. My son even went back for 2nds and 3rds. My husband likes a crust on the bottom so I used a store bought refrigerated crust and the bisquit mix on top. I cooked it for 15 mins at 425 and then 35 minutes at 350. I used a 9" pie plate and it didn't all fit so I put the leftover in a small casserole dish with bisquit mix on top. Next time I will try a 10" pie plate.

MY REVIEW
Reviewed Sep. 10, 2013

Jimmy doesn't like this but didn't say anything till I had already fixed it. He said this was not all that bad.

MY REVIEW
Reviewed Nov. 29, 2011

This recipe is great! I use pie crust in place of the biscuit mix.

MY REVIEW
Reviewed Feb. 3, 2010

This is my all time favorite chicken pot pie. Definently a keeper! My family LOVES it. Me too. (-: And, best of all, it's easy! Hooray!You want to try this top-notch recipe. I can't praise it enough...

MY REVIEW
Reviewed Jan. 8, 2009
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT