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Chicken Pot Pie

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 Chicken Pot Pie

Chicken Pot Pie

Cook up a simple chicken pot pie using refrigerated biscuit dough and frozen vegetables.

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Serves 4

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1/2 cup butter or margarine
1/2 cup flour
2 cups chicken broth
2 cups milk
1 dash poultry seasoning
1 dash pepper
4 ounces cooked chicken
8 ounces potato
2 ounces carrot
1 ounce celery
1/4 cup frozen corn
1/4 cup frozen peas
16 large refrigerated biscuits

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  1. Make sauce by melting margarine over medium heat. Stir in flour and cook on medium-low for one minute.
  2. Gradually add chicken broth. Using a whisk, mix broth into flour while gradually adding milk.
  3. Season with poultry seasoning and pepper.
  4. Over medium heat, bring to a boil. Simmer 5 minutes stirring constantly. Turn heat to low and stir occasionally.
  5. Peel and dice potato and carrot. Add to filling simmering in the pot. Cover, turn heat to low and cook for 15 minutes.
  6. Dice celery, add to filling. Add chicken to filling and cook for another 2 minutes.
  7. Add frozen corn and peas. Turn to low and continue to cook uncovered. Stir occasionally.
  8. Turn oven on to 375 degrees.
  9. Roll biscuit dough very flat.
  10. Spray a baking sheet with non-stick cooking spray. Place one flattened biscuit onto baking sheet.
  11. Spoon filling onto one flattened biscuit. Lay other biscuit square on top. Seal with a fork.
  12. Repeat with remaining serving portions.
  13. Bake in oven on a baking sheet for 25 minutes.
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Nutritional information for Chicken Pot Pie

Calories: 698.5
Calories from Fat: 275.5

% Daily Value*
Total Fat 31g 48%
Saturated Fat 11g 55%
Cholesterol 51mg 17%
Sodium 1957.5mg 82%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 8g ~
Protein 23.5g 47%
Vitamin A 64% Iron 23%
Vitamin C 31% Calcium 19%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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