Chicken Pot Pies Recipe

Name: Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 cup diced carrot; 1 cup sliced fresh mushrooms; 1/2 cup chopped celery; 1/2 cup frozen English peas, thawed; 1/4 cup minced onion; 1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted; 1 1/2 cups water; 1/2 teaspoon pepper; 1/4 teaspoon dried whole thyme; 3 cups diced cooked chicken breast (skinned before cooking and cooked without salt); 1 cup self-rising flour; 1 1/2 tablespoons margarine; 1/4 cup skim milk

Servings: persons

Vegetable cooking spray
1 cup diced carrot
1 cup sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup frozen English peas, thawed
1/4 cup minced onion
1 1/2 (10 3/4-ounce) cans 99% fat-free, one-third-less-salt cream of chicken soup, undiluted
1 1/2 cups water
1/2 teaspoon pepper
1/4 teaspoon dried whole thyme
3 cups diced cooked chicken breast (skinned before cooking and cooked without salt)
1 cup self-rising flour
1 1/2 tablespoons margarine
1/4 cup skim milk

1
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add carrot, mushrooms, celery, peas, and onion. Saute 5 minutes or until vegetables are tender.
2
Combine soup, water, pepper, and thyme in a medium bowl; stir well. Add vegetables and cooked chicken, stirring well.
3
Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
4
Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly. Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened. Drop dough evenly by spoonfuls onto chicken mixture. Bake at 425u00b0 for 15 to 18 minutes or until crusts are golden.

547

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 14 ingredients. The key ingredients include: Vegetable cooking spray, 1 cup diced carrot, 1 cup sliced fresh mushrooms, 1/2 cup chopped celery, and more.

Yes, Chicken Pot Pies 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 Pies

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