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 tablespoon margarine or butter; 2 cups celery chopped; 10 3/4 ounces soup, cream of chicken; 1/2 cup milk; 1/2 teaspoon onion powder; 1/4 teaspoon thyme dried; ⅛ teaspoon black pepper; 16 ounces mixed vegetables frozen, thawed; 1 1/2 cups chicken cooked, cubed; 1 can refrigerator biscuits

Servings: persons

1 tablespoon margarine or butter
2 cups celery chopped
10 3/4 ounces soup, cream of chicken
1/2 cup milk
1/2 teaspoon onion powder
1/4 teaspoon thyme dried
⅛ teaspoon black pepper
16 ounces mixed vegetables frozen, thawed
1 1/2 cups chicken cooked, cubed
1 can refrigerator biscuits

1
In large skillet, melt margarine.
2
Add celery and soup over medium-high heat until crisp-tender.
3
Stir in soup, milk, onion powder, thyme and pepper; mix well.
4
Stir in vegetables and chicken; heat through.
5
Spoon into 12x8 inch baking dish.
6
Heat oven to 375F (190C).
7
Separate dough into 10 biscuits.
8
Cut each biscuit into 4 pieces.
9
Arrange biscuits over hot filling.
10
Bake at 375F (190C) F for 20 to 25 minutes or until biscuits are golden brown and filling is bubbly.

338

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 tablespoon margarine or butter, 2 cups celery chopped, 10 3/4 ounces soup, cream of chicken, 1/2 cup 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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