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 whole fryer (3 lb.); 2 c. water; 2 carrots, sliced; 2 stalks celery, sliced; 1 medium onion, wedged; 9 oz. frozen peas; 2 chicken bouillon cubes; 1/8 tsp. pepper; 1/4 c. margarine; 1/4 c. flour

Servings: persons

1
Combine chicken, water, vegetables (except peas), bouillon cubes and pepper in a large saucepan. Bring to a boil and simmer until chicken is tender. Remove chicken and discard skin and bones.
2
Pour remaining ingredients through a sieve, reserving vegetables and broth.
3
Melt margarine in a saucepan.
4
Blend in flour until smooth. Stir in reserved liquid with a wire whisk and stir constantly until sauce thickens and bubbles.
5
Add peas. Taste for salt and pepper.
6
Stir in chicken and vegetables.
7
Pour into a buttered casserole. Top with cheese biscuit crust.
8
Bake at 450u00b0 for 15 minutes or until liquid is bubbly and biscuits are brown.

225

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 10 ingredients. The key ingredients include: 1 whole fryer (3 lb.), 2 c. water, 2 carrots, sliced, 2 stalks celery, sliced, 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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