Vegetable Chicken Pot Pie Recipe

Name: Vegetable Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oleo; 1 c. chopped celery; 1 c. cream of chicken soup; 1/2 c. milk; 1/2 tsp. onion powder; 1/4 tsp. thyme leaves; 1/8 tsp. pepper; 1 (16 oz.) bag California blend, thawed; 1 (10 oz.) can Hungry Jack refrigerated flaky biscuits; 2 c. chicken, cooked and diced

Servings: persons

1 Tbsp. oleo
1 c. chopped celery
1 c. cream of chicken soup
1/2 c. milk
1/2 tsp. onion powder
1/4 tsp. thyme leaves
1/8 tsp. pepper
1 (16 oz.) bag California blend, thawed
1 (10 oz.) can Hungry Jack refrigerated flaky biscuits
2 c. chicken, cooked and diced

1
In a large skillet, melt oleo.
2
Add celery and stir over low heat until tender.
3
Stir in soup, milk, onion powder, thyme and pepper.
4
Mix well.
5
Stir in vegetables and chicken and heat through.
6
Spoon into a 12 x 9-inch dish.
7
Put biscuits along the side or on top.
8
Bake at 350u00b0 until bubbly and biscuits are done.

326

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. oleo, 1 c. chopped celery, 1 c. cream of chicken soup, 1/2 c. milk, and more.

Yes, Vegetable 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 Chicken Pot Pie

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