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 chicken breasts; 1 stick margarine; 3 bay leaves; 1 Tbsp. thyme; 2 Tbsp. sweet basil; 1 can Veg-All; 1 onion, chopped; 2 Tbsp. margarine; 4 cubes chicken bouillon; 1 tsp. oregano; 4 Tbsp. flour; 4 Tbsp. margarine; 1 can crescent roll dough

Servings: persons

4 chicken breasts
1 stick margarine
3 bay leaves
1 Tbsp. thyme
2 Tbsp. sweet basil
1 can Veg-All
1 onion, chopped
2 Tbsp. margarine
4 cubes chicken bouillon
1 tsp. oregano
4 Tbsp. flour
4 Tbsp. margarine
1 can crescent roll dough

1
Simmer chicken breasts, 1 stick margarine, chicken bouillon and spices in stock pot with sufficient water to cover for about 4 hours.
2
Remove chicken and bay leaves.
3
Cool chicken and dice. Saute onion in 2 tablespoons margarine until transparent.
4
Combine the flour and 4 tablespoons margarine in skillet; cook until slightly browned.
5
Take pot with chicken broth off fire.
6
Add roux; stir until thickened.
7
Add onion, diced chicken and Veg-All. Pour into baking dish.
8
Cover with crescent roll dough.
9
Bake according to instructions on roll can.

403

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 13 ingredients. The key ingredients include: 4 chicken breasts, 1 stick margarine, 3 bay leaves, 1 Tbsp. thyme, 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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