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Tasty Chicken Pot Pie

Updated on August 15, 2012

Tasty Chicken Pot Pie

Cast your vote for Tasty Chicken Pot Pie

Easy Way to Make A Classic Favorite

This meat pie includes delicious white meat chicken, English peas, mixed vegetables, cream of chicken mushroom soup and chicken broth. It is topped with canned biscuits and is easy to assemble. This delicious dish is hearty enough to be a meal on it's own but could also be served with a salad or various other green vegetables. My family loves this chicken pot pie.

Making Chicken Pot Pie

Chicken Pot Pie - Delicious!
Chicken Pot Pie - Delicious!
Cook the skinless, boneless chicken breasts in the chicken broth until no longer pink. (Reserve 2 cups liquid after chicken is done.)
Cook the skinless, boneless chicken breasts in the chicken broth until no longer pink. (Reserve 2 cups liquid after chicken is done.)
When chicken cools, shred it into bite size pieces.
When chicken cools, shred it into bite size pieces.
Add cream soups, mixed vegetables, English peas, salt, and pepper to the chicken broth.  Finally, add shredded chicken.
Add cream soups, mixed vegetables, English peas, salt, and pepper to the chicken broth. Finally, add shredded chicken.
Pour this mixture into a casserole dish.
Pour this mixture into a casserole dish.
Top with refrigerated biscuits and bake for 30 minutes.
Top with refrigerated biscuits and bake for 30 minutes.
Chicken pot pie cooked.
Chicken pot pie cooked.

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: Several Servings

Ingredients

  • 3-4 chicken breasts, skinless, boneless
  • 1 can cream of chicken mushroom soup
  • 2 cups chicken broth
  • 1 can mixed vegetables
  • 1 can baby English peas
  • to taste salt
  • to taste pepper, course ground
  • 2 cans refrigerator biscuits, 10 each tube

Directions

  1. Boil chicken in 24 ounces of chicken broth. Cook until chicken is no longer pink in the center. Drain, reserving 2 cups of the broth for the pot pie. Cool the chicken and then shred it.
  2. In a large bowl combine shredded chicken, vegetables, peas, cream of chicken soup, salt, pepper, and broth. Mix well and pour into a casserole dish.
  3. Mash each biscuit flat and top the chicken mixture with the biscuits.
  4. Cook at 400 degrees for 35 to 40 minutes, checking after about 30 minutes to make sure the biscuits on top are not burning. It is done when the biscuits on top are golden brown.

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