Chicken in Every Pot Pie Recipe
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Chicken in Every Pot Pie

By: Mary Beth de Ribeaux  
"I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables. -Mary Beth de Ribeaux, Gaithersburg, Maryland"

Rating: This weblink has been rated 9 times with an average star rating of 4.1 Read Reviews (9)

Rate/Review | 334 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 cups cubed cooked chicken
  • 1 1/2 cups chicken broth
  • 1 1/2 cups frozen peas
  • 3 medium carrots, cut into 1/4-inch slices
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups biscuit/baking mix
  • 1 1/4 cups milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • Paprika

Directions

  1. In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally.
  2. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees F for 30-35 minutes or until topping is golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2007 by Alyson 
This was delicious! I changed very little of this yummy recipe. I added potatoes (2 small ones... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by MomZilla (Evin) Supporting Member (Click to learn more about Supporting Membership)
I made a roux and gravy from scratch, rather than cream soup, and seasoned the biscuit topping... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by GodivaGirl 
These was a good recipe but felt it needed more spices. It tasted a bit bland for us. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by Sandra C 
I put mine in a 9 X 13 pan. Something was missing in the recipe though. Great starter recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2007 by MICHELLERENE 
Very good! I used red bell pepper instead of carrot & added a little corn (and a small clove... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2009 by NIECOLE 
Not a celery seed fan so I left that out. I wanted more "gravy" in this. so next time I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by LareinaK Supporting Member (Click to learn more about Supporting Membership)
I use this recipe only I make biscuits seperate and we spoon them on top. It goes over well. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2008 by carmen 
This recipe would have been pretty good but my family found the celery seed to be a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2007 by RAY570 
This was very good, and easy too! I used a 1/4 cup less broth to make the gravy a bit thicker.... MORE

 
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