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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.
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    6-8 servings

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 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 13x9-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 12x10-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.
Nutrition Facts
1 each: 480 calories, 25g fat (14g saturated fat), 123mg cholesterol, 1218mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 32g protein.

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  • Betty
    Jan 18, 2007

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  • Judy A.
    Jan 17, 2007

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