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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Our 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:  
4 medium chicken breasts, cooked and chopped

3 - 4 tbsp. butter or margarine
1 c. diced celery
¾ c. diced onion (use some green onion or chives for prettier color)
1 shredded carrot
2 cans cream of chicken soup
1 soup can chicken broth (More if needed to make mixture moist.)
¾ tsp. poultry seasoning

2½ refrigerated pie crusts - OR - 1 can refrigerated biscuits
Directions:
Directions:
For "Deluxe" pot pie, place 1½ pie crusts in 9"X12" baking dish. Trim to fit and prick all over with fork. Bake 10 minutes at 400 degrees.
*For "Make-it-easy" pot pie, remove biscuits from can and cut each into quarters. Place on ungreased baking sheet and bake for 5 minutes at 400 degrees.

In large heavy pot, with lid on, cook celery, onion, and carrot in butter or margarine for 5 minutes, stirring a couple times. Add soup, broth, and chicken and heat to bubbling. Remove from heat and add poultry seasoning.

If making deluxe, pour chicken & vegetable mixture into crust. Top with remaining crust and bake at 365 degrees for 30 minutes. (If mixture is bubbling but not browned on top, it can be browned under broiler for better appearance. If not bubbling. Bake a few more minutes, until crust is golden brown.)

If making easier method, pour mixture into greased 9"X12" pan and top with partially cooked biscuits. Bake uncovered at 400 degrees for 10 - 13 minutes, until bubbling and biscuits are golden brown.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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