Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. broiler-fryer, cut up; 1 1/2 tsp. salt; 1 c. chopped carrots; 1 c. frozen English peas; 2 1/2 c. diced potatoes; 1/4 c. chopped celery; 1/2 tsp. white pepper; 3/4 tsp. poultry season; 3 Tbsp. cornstarch; 1 (5 oz.) can evaporated milk; biscuit topping

Servings: persons

3 lb. broiler-fryer, cut up
1 1/2 tsp. salt
1 c. chopped carrots
1 c. frozen English peas
2 1/2 c. diced potatoes
1/4 c. chopped celery
1/2 tsp. white pepper
3/4 tsp. poultry season
3 Tbsp. cornstarch
1 (5 oz.) can evaporated milk
biscuit topping

1
Simmer chicken in water for 45 minutes or until tender.
2
Drain and reserve 2 1/2 cups broth.
3
Set chicken aside.
4
Add 1/2 teaspoon salt and add next 7 ingredients to broth and cook 20 minutes or until vegetables are tender.
5
Combine milk and cornstarch.
6
Add to vegetable mixture, stirring constantly, until thickened.
7
Add chicken, skinned and deboned, to vegetable mixture.
8
Mix well.
9
Spoon into lightly greased baking dish.
10
Roll biscuits thinly and arrange on top.
11
Use canned biscuits.
12
Bake at 400u00b0 for 25 minutes or until browned.

3257

kcal

Calories

341

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. broiler-fryer, cut up, 1 1/2 tsp. salt, 1 c. chopped carrots, 1 c. frozen English peas, 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.

Chicken Pot Pie

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