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

Chicken in Every Pot Pie Recipe

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

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 27, 2014

"Very easy to make, very good and creamy."

MY REVIEW
Reviewed Nov. 3, 2014

"Our family loves this quick and easy pot pie. I have tweaked it a bit to make it even easier. I use frozen mixed vegetables and cream of chicken soup since my daughter doesn't like mushrooms. When my daughter-in-law comes over I use gluten free baking mix. After Thanksgiving, I boil up the carcass, gather the meat scraps and broth to freeze for a quick pot pit at a future date. It has become a family favorite."

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."

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