Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sliced fresh mushrooms; 1 cup red peppers or 1 cup green pepper; 1 (4 ounce) can canned corn niblets, drained; ⅓ cup butter; ½ cup all-purpose flour; ½ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika; 3 cups chicken broth; 1 tablespoon lemon juice; ½ cup milk or ½ cup half-and-half; 3 cups chopped cooked chicken; 2 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon rubbed dried sage; ½ teaspoon cumin seed; 6 tablespoons shortening; ¾ cup milk; 2 teaspoons light corn syrup (optional); 1 teaspoon water (optional)

Servings: persons

1 ½ cups sliced fresh mushrooms
1 cup red peppers or 1 cup green pepper
1 (4 ounce) can canned corn niblets, drained
⅓ cup butter
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
3 cups chicken broth
1 tablespoon lemon juice
½ cup milk or ½ cup half-and-half
3 cups chopped cooked chicken
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon rubbed dried sage
½ teaspoon cumin seed
6 tablespoons shortening
¾ cup milk
2 teaspoons light corn syrup (optional)
1 teaspoon water (optional)

1
For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
2
Take vegetables from pan.
3
Melt remaining butter in fry pan; stir in flour and seasonings.
4
Add chicken broth and milk; cook and stir until mixture boils and thickens.
5
Stir in chicken, vegetables and corn and lemon juice.
6
Keep hot in fry pan or 2 1/2 quart casserole dish.
7
Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl.
8
Cut shortening in until crumbly.
9
Add milk and mix until all flour is moistened.
10
Shape into a ball and turn out onto a lightly floured surface.
11
Roll or pat into an 8 inch circle.
12
Cut into 6 wedges.
13
It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
14
Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.

1120

kcal

Calories

Fat

Carbs

126

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 21 ingredients. The key ingredients include: 1 ½ cups sliced fresh mushrooms, 1 cup red peppers or 1 cup green pepper, 1 (4 ounce) can canned corn niblets, drained, ⅓ cup butter, 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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