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Chicken in Every Pot Pie

Chicken in Every Pot Pie

Debbie Rowe

Debbie Rowe

This pie is stocked full of chicken and vegetables.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1147 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
  2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
  3. Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
  4. Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

QUEENCHEF
70

QUEENCHEF

11/14/2003

This pot pie was excellent! My decision to make it was last-minute, so I was searching for a quick alternative to making a pastry dough crust when I found this recipe. My family almost ate the entire pan-full! I added a can of pre-sliced potatoes(chopped), 1/4 c. onion(chopped), 1 1/2 Tablespoons chicken seasoning & 1/8 t. rubbed sage. I also used a can of cream of chicken soup instead of the cream of mushroom soup. I like my filling very creamy, so the next time I make it I will add either 1/2 or a whole can of cream of chicken and/or mushroom soup and reduce the amount of chicken broth. This is a permanent addition to my recipe archives!

Jen
51

Jen

2/27/2008

This was so great! Instead of making the bakery mix topping, I covered this with mashed potatoes, paprika and some shredded Cheddar. I also followed some previous reviewers' suggestions and used cream of Chicken instead of mushroom. I used the 98% fat free version and you couldn't tell. This was so rich and creamy! I added a bit more pepper as well as onion and garlic powder. I can't wait to have the left-overs. This will be a permanent staple in our dinner rotation!

dagny21
45

dagny21

7/7/2006

Well, I really enjoyed it, but there were a few problems. The baking mix part was TOO liquidy. It just sunk right into the chicken mixture rather than sitting on top. Also, my husband absolutely hated the celery seed. So much so that he couldn't even eat this. So, I will make it again, but I'll leave out the celery seed, and put in a lot less milk with the baking mix.

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