Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. chopped onion; 2 Tbsp. butter or margarine; 2 Tbsp. all-purpose flour; 1 tsp. instant chicken bouillon granules; 1 tsp. salt; 1/8 tsp. ground sage; dash of pepper; 2/3 c. water; 1/2 c. water; 1 c. frozen mixed vegetables; 1 Tbsp. snipped parsley; 1 pkg. refrigerated biscuits

Servings: persons

2 Tbsp. chopped onion
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1 tsp. salt
1/8 tsp. ground sage
dash of pepper
2/3 c. water
1/2 c. water
1 c. frozen mixed vegetables
1 Tbsp. snipped parsley
1 pkg. refrigerated biscuits

1
Cook onion in butter until tender, but not brown.
2
Blend in chicken bouillon granules, salt, sage and pepper.
3
Add milk and water.
4
Cook and stir until thickened and bubbly.
5
Stir in cooked chicken, vegetables and parsley.
6
Heat until bubbly.
7
Pour into 2 individual casseroles.
8
Quarter 2 biscuits in each casserole. Place half of the biscuit pieces atop hot filling.
9
Place casseroles on baking sheet; arrange remaining biscuits on baking sheet alongside casserole.
10
Bake in a 400u00b0 oven for 10 to 12 minutes or until biscuits are browned.

kcal

Calories

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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 12 ingredients. The key ingredients include: 2 Tbsp. chopped onion, 2 Tbsp. butter or margarine, 2 Tbsp. all-purpose flour, 1 tsp. instant chicken bouillon granules, 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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