Vegetable And Chicken Pot Pie Recipe

Name: Vegetable And Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. margarine or butter; 1 c. chopped celery; 1 (10 oz.) can cream of chicken soup; 1/2 c. milk; 1/2 tsp. onion powder; 1/4 tsp. dried thyme leaves; 1/8 tsp. pepper; 1 (16 oz.) bag frozen vegetables; 1 1/2 c. cooked, cubed chicken; 1 (10 oz.) can refrigerated flaky biscuits

Servings: persons

1 Tbsp. margarine or butter
1 c. chopped celery
1 (10 oz.) can cream of chicken soup
1/2 c. milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 (16 oz.) bag frozen vegetables
1 1/2 c. cooked, cubed chicken
1 (10 oz.) can refrigerated flaky biscuits

1
In a large skillet, melt margarine.
2
Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper.
3
Mix well.
4
Stir in vegetables and chicken; heat through. Spoon into a 13 x 9-inch baking dish.
5
Heat oven to 375u00b0.
6
Separate dough into 10 biscuits.
7
Cut each biscuit into 4 pieces.
8
Arrange biscuits over hot filling.
9
Bake for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.

243

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 Tbsp. margarine or butter, 1 c. chopped celery, 1 (10 oz.) can cream of chicken soup, 1/2 c. milk, and more.

Yes, Vegetable And 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.

Vegetable And Chicken Pot Pie

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