Deep Dish Chicken Pot Pie – a delicious recipe with chicken, carrots, potatoes, frozen green peas, celery, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
In a large saucepan, cook celery in butter until tender. Stir in flour, bouillon and pepper.
3
Add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas.
4
Remove from heat.
5
In medium bowl, combine remaining milk and biscuit mix.
6
Mix well.
7
Turn 2/3 of the dough into well-greased 13 x 9-inch baking dish. Sprinkle with flour.
8
With floured hands, pat evenly over bottom and sides of dish.
9
Pour chicken mixture into prepared dish. Turn remaining dough onto a well floured surface.
10
Knead until smooth.
11
Roll out to 1/8-inch thickness. Cut into 8 (3-inch) rounds.
12
Arrange on top of casserole.
13
Bake 25 to 30 minutes or until crust is golden. Refrigerate leftovers.
1135
kcal
Calories
41
g
Fat
57
g
Carbs
127
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 c. cubed, cooked chicken, 1 c. sliced cooked carrots, 1 c. diced cooked potatoes, 1 c. frozen green peas, thawed, and more.
Yes, Deep Dish 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
