Holiday Chicken Pot Pie

Holiday Chicken Pot Pie

25 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Casey Ballard
Recipe by  Casey Ballard

“A mixture of diced chicken breast, creamy soups, onion, potatoes, carrots, peas and broth is topped with a margarine/flour/milk mixture and baked to warm, wintry perfection.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt and pepper to taste. Pour mixture into three 1-quart baking dishes.
  3. Melt margarine in a small saucepan over low heat. Remove from heat, stir in flour and whisk. Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
  4. Bake in the preheated oven for about 1 hour. Remove from oven and let cool about 5 to 10 minutes before serving.

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Reviews (25)

Rate This Recipe
LESLIEKAE
51

LESLIEKAE

I like this a lot! I cut the recipe in half and it was more than enough for 2 adults and 4 kids. I assumed the topping would be dumplings but when I mixed according to recipe the "batter" on top was very thin. At first I thought there was a mistake, but after cooking I could see that the milk, margarine and flour topping is what makes it taste like real pot pie instead of scalloped potatoes. It is a real satisfying dish. For the full effect you could put a crust over the top. Also the recipe does not specify covered or uncovered, I did not cover and it was just right.

KAET
29

KAET

I must have done something horribly wrong when I assembled this dish. Was the batter that is poured on top supposed to be discernible after the dish cames out of the oven? Even though I don't think I did it exactly correctly, it had a wonderful flavor. My husband and I agreed that it would make a great homemade chicken soup if I replaced the potatoes with egg noodles and add a bit of cream to hit. I will do that with the leftovers. Also, I would also cook my potatoes and carrots a bit as only the smaller pieces were cooked enough. Thanks for a real comfort food, whetherit be pie or soup. :-)

J-REY
23

J-REY

The filling was great, but the "crust" was not impressive. Baking these in individual sized pot pie containers allows the potatoes and carrots to cook. Probably won't make this again. If I do, I would use an actual crust.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 512 cal
  • 26%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 30.3 g
  • 61%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 1310 mg
  • 52%

Based on a 2,000 calorie diet

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