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Chicken Pie in a Pan

 Chicken Pie in a Pan
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.
6-8 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Chicken Pie in a Pan (continued)

Directions (continued)

  • 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.