Chicken Pot Pie – a delicious recipe with chicken breasts, salt, Italian Parmesan dressing, onion, celery stalks, carrots. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take chicken, spread salt, pepper and dressing over chicken. Place in oven and bake at 350u00b0 for 1 hour.
2
Saute onion and celery in small amount of cooking oil.
3
Drain and set aside.
4
Steam carrots.
5
Add carrots, milk, soups and mushrooms to onion and celery.
6
Stir and heat through.
7
Add frozen peas.
8
Stir.
9
Remove chicken from oven after 1 hour.
10
Allow to cool 30 minutes.
11
Cut into bite size pieces.
12
Lay chicken into buttered casserole dishes, 9 x 12 x 2-inch and 8 x 8 x 2-inch.
13
Pour soup mixture over the chicken.
14
Unfold pie crust; place on top of pie and flute edges.
15
Place in 350u00b0 oven and heat 30 minutes.
16
If crust is not brown, turn oven up to 400u00b0 and watch carefully.
789
kcal
Calories
17
g
Fat
35
g
Carbs
119
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 10 chicken breasts, salt and pepper, Italian Parmesan dressing (1/2 oz. bottle), 1 onion, diced, and more.
Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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