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Chicken and Vegetable Pot Pies Recipe

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This recipe for Chicken and Vegetable Pot Pies is from Family Favorites, 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:  
1 1/4 lb. Boneless, Skinless Chicken Breast cut into 1-inch pieces
1 (.9 oz) pkg. Roasted Chicken Gravy Mix
1 c. Baby Carrots, cut in bite size pieces
1 c. Chicken Broth
1/4 c. Dry White Wine or Water
2 c. cubed Potatoes
1 c. Peas
1/8 tsp. Pepper
Biscuits Dough (homemade or store bought)
2 tsp. Milk
1/2 tsp. Dried Dill Weed
Directions:
Directions:
Place Chicken in 3 1/2 to 4 quart slow cooker. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and potatoes. Pour broth and wine over top.
Cover; cook on low setting for 5-7 hours.
About 30 minutes before serving, add peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to high; cover and cook an additional 25-30 minutes or until peas are tender.
Meanwhile, heat oven to 375ºF. Place biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with dill weed. Bake as directed for biscuit recipe.
To serve, spoon chicken mixture into individual serving bowls. Top each with a biscuit
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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