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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cooked chicken
1 c. sliced cooked carrots
1 c. diced cooked potatoes
1 c. frozen peas, thawed
6 T. oleo
1/3 C. flour
2 T. instant chicken bouillon or 6 bouillon cubes
1/8 tsp. pepper
4 c. milk
2 c. biscuit baking mix
Directions:
Directions:
Preheat oven to 375º F. In large saucepan; melt oleo. Stir in flour, bouillon and pepper, add milk. Cook and stir until mixture thickens. Add remaining ingredients except biscuit mix, mix well. Pour into 2 1/2 quart greased casserole. Prepare biscuit mix according to package directions for rolled biscuits. Roll out on floured board, to a size that will cover casserole top. Cut slashes in center of dough. Place on top of casserole, crimp edges. Bake 40 minutes. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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