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Easy Chicken Pot Pie / Pies

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can chicken broth
1 (15 ounce) can peas
1 (15 ounce) can sliced carrots
8 tablespoons butter (1 stick)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon white pepper
1 cup whole milk

Nutritional information

508.3
Calories
231 g
Calories From Fat
25.7 g
Total Fat
13.9 g
Saturated Fat
83.9 mg
Cholesterol
1123 mg
Sodium
47.6 g
Carbs
7.8 g
Dietary Fiber
12.7 g
Sugars
22.5 g
Protein
464g
Serving Size

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Easy Chicken Pot Pie / Pies

Features:
    Cuisine:

    I love the taste of home cooking, especially chicken pot pie...This is a nice recipe.

    • 140 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Easy Chicken Pot Pie / Pies, Comfort food all the way and a pleasant surprise for the family to boot These pot pies will satisfy a man-sized appetite I was astounded as to how nice they turn out!, I love the taste of home cooking, especially chicken pot pie This is a nice recipe , I have to admit, I was pleasantly surprised I went on a search for something to use up leftover turkey I am not a big pot pie fan but I knew homemade HAD to be better I just remember the old Banquet pot pie days from my youth (40 years ago) So I thought I’d take a chance I was a little skeptical when I mixed the flour and milk mixture Looked like paste (and I was afraid it would taste like it too) So I added about a tablespoon of sugar to it Turned out great! used frozen peas and carrots instead of the canned Very, very good My whole family liked it


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    Boil the Chicken Breasts in 5-6 Cups Water For 20-25 Minutes Then Place on a Plate to Cool.

    3
    Done

    in a Mixing Bowl, Use a Whisk to Blend the Creme of Mushroom Soup (you Could Use Creme of Celery Soup as a Substitute), and the Chicken Broth.

    4
    Done

    Drain the Carrots and Peas, Then Add Them to the Soup Blend.

    5
    Done

    Slice the Boiled Chicken Into 1/2 Inch Chunks and Stir It Into the Soup-Vegetable Blend.

    6
    Done

    Assemble 5, 5-Inch Ramekins or Similar Oven-Proof Bowls and Spray Them With Pam.

    7
    Done

    Distribute the Mix Among the 5 Bowls Evenly. Fill to About 3/4 of an Inch from the Top Edges.

    8
    Done

    Melt the Butter and Pour an Equal Amount on Top of the Mix of Each Filled Ramekin. Use All the Butter.

    9
    Done

    in Another Mixing Bowl, Mix the Flour, Baking Powder, White Pepper and Milk.

    10
    Done

    When the Flour Mix Is Slightly Thicker Than Pancake Batter and Smooth (you May Have to Add an Additional 2 or 3 Tablespoons of Milk), Distribute the Batter on Top of the Butter in Each of the Five Bowls. Do not Stir the Butter or the Batter Into the Soup Mix!

    11
    Done

    Slightly Spread the Batter Across the Tops, Using a Tablespoon to Do So. Do not Bother to Spread the Batter from Edge to Edge.

    12
    Done

    Place the Ramekins on a Cooking Tray and Bake at 350 Degrees F. For 50-60 Minutes.

    13
    Done

    Remove from the Oven and Serve When the Tops Are Golden Brown.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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