Chicken Pot Pie. Recipe

Name: Chicken Pot Pie.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 lbs cooked chicken, cubed; 4 medium potatoes, cubed; 5 large carrots, cubed; 1 large onion, cubed (I like to add some green onions and chives for color and extra flavour ); 2 stalks celery, cubed; 1/4 cup peas (optional); 1 -2 tablespoon chicken stock powder; 1 (370 ml) can evaporated milk; 5 tablespoons butter; 1/4 cup flour; 6 cups water; 1 teaspoon salt (or to taste I use more); 1 teaspoon pepper (or to taste); 1/4 teaspoon marjoram (or 1/4 teaspoon oregano but not both); 1 tablespoon parsley flakes; Topping; 1 cup Bisquick baking mix; 1 egg; 1/2 cup milk

Servings: persons

4 -5 lbs cooked chicken, cubed
4 medium potatoes, cubed
5 large carrots, cubed
1 large onion, cubed (I like to add some green onions and chives for color and extra flavour )
2 stalks celery, cubed
1/4 cup peas (optional)
1 -2 tablespoon chicken stock powder
1 (370 ml) can evaporated milk
5 tablespoons butter
1/4 cup flour
6 cups water
1 teaspoon salt (or to taste I use more)
1 teaspoon pepper (or to taste)
1/4 teaspoon marjoram (or 1/4 teaspoon oregano but not both)
1 tablespoon parsley flakes
Topping
1 cup Bisquick baking mix
1 egg
1/2 cup milk

1
Boil your chicken in the water.
2
When the chicken is done remove it to cool and add the raw vegetables to the chicken broth and boil until they're almost done.You don't want them to get mushy.
3
Remove the vegies from the broth to another container.
4
Make a roux with the butter and flour. ( melt the butter and stir in the flour over low heat ).
5
Add this to about 1 1/2 cups of your broth along with the evaporated milk.
6
Add your spices and the dehydrated chicken broth.
7
Simmer this over medium heat until it becomes thickened.
8
Remove from heat and stir in your vegies and chicken.
9
I cook the pie in the same pot that I boiled the chicken and vegies but if you prefer you can use a large caserole dish or whatever you have.
10
Topping:
11
Mix together the Bisquik,egg and milk.
12
Pour over the top of your pot pie.
13
Put in a 400F preheated oven for approx 40 minute or until crust is a golden brown and the juices are bubbling.

573

kcal

Calories

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 19 ingredients. The key ingredients include: 4 -5 lbs cooked chicken, cubed, 4 medium potatoes, cubed, 5 large carrots, cubed, 1 large onion, cubed (I like to add some green onions and chives for color and extra flavour ), 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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