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"

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (10)

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

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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 4.2 star rating.
Reviewed on Mar. 11, 2007 by Alyson   view full review
This was delicious! I changed very little of this yummy recipe. I added potatoes (2 small ones...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 1, 2009 by MomZilla (Evin)   view full review
I made a roux and gravy from scratch, rather than cream soup, and seasoned the biscuit topping...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 14, 2007 by GodivaGirl   view full review
These was a good recipe but felt it needed more spices. It tasted a bit bland for us. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 6, 2009 by LareinaK Supporting Member (Click to learn more about Supporting Membership)  view full review
I use this recipe only I make biscuits seperate and we spoon them on top. It goes over well.
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 7, 2007 by Sandra C   view full review
I put mine in a 9 X 13 pan. Something was missing in the recipe though. Great starter recipe...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 8, 2009 by NIECOLE   view full review
Not a celery seed fan so I left that out. I wanted more "gravy" in this. so next time I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 7, 2007 by RAY570   view full review
This was very good, and easy too! I used a 1/4 cup less broth to make the gravy a bit thicker....
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 19, 2007 by MICHELLERENE   view full review
Very good! I used red bell pepper instead of carrot & added a little corn (and a small clove...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 17, 2011 by dacialyn   view full review
Super easy and super good. My whole family loved it. Love the versatility of being able to add...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 11, 2008 by carmen   view full review
This recipe would have been pretty good but my family found the celery seed to be a bit...

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