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Chicken in Every Pot Pie

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

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

Directions

  • In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
  • Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin).
  • 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.
  • Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.
Nutrition Facts
1 each: 345 calories, 13g fat (4g saturated fat), 69mg cholesterol, 1011mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 26g protein.

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