Chicken-Vegetable Pot Pie / Pies

“This is one of my adopted recipes and I have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken and water in a large saucepan and bring to boil.
  2. Cover, reduce heat, and simmer 15 minutes or until chicken is tender.
  3. Remove chicken, reserving broth.
  4. Cut meat into bite-size pieces; set aside.
  5. Add potatoes, celery, and bouillon powder to broth; bring to a boil.
  6. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
  7. Stir in mixed vegetables; set aside.
  8. Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
  9. Cook 1 minute, stirring constantly.
  10. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
  11. Remove from heat; stir in poultry seasoning.
  12. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
  13. Spoon into individual baking dishes that have been coated with Pam.
  14. Or into 1 large casserole dish.
  15. CRUST.
  16. Combine 1 cup flour, baking powder, and salt in a small bowl.
  17. Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
  18. Stir in buttermilk.
  19. Spoon biscuit dough over chicken mixture.
  20. Bake at 350°F for 1 hour or until biscuits are golden.

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