Chicken Pot Pies

Course : Chicken
Serves: 6
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1 spray cooking spray
1 cup carrots -- diced
1 cup mushrooms -- sliced
1/2 cup celery -- chopped
1/2 cup frozen peas -- (green), thawed
1/4 cup onion -- fresh minced
1 1/2 cups water
1 1/2 cans cream of chicken soup -- undiluted
1/2 teaspoon pepper
1/4 teaspoon dried thyme
3 cups cooked chicken -- breast, diced
1 cup self-rising flour
1 1/2 tablespoons margarine -- stick, chilled and cut into small pieces
1/4 cup skim milk

Preparation / Directions:

Preheat oven to 425ø. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add carrot, mushrooms, celery, green peas, and onion; saut‚ 5 minutes or until vegetables are tender. Combine water, soup, pepper, and thyme in a medium bowl; stir well. Stir in vegetables and chicken. Spoon chicken mixture evenly into 6 (8 ounce) individual round baking dishes coated with cooking spray. Place flour in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Drop dough by level tablespoon onto chicken mixture. Bake at 425ø for 15 minutes or until biscuit topping is golden.


Nutritional Information:

279 Calories (kcal); 8g Total Fat; (27% calories from fat); 26g Protein; 24g Carbohydrate; 62mg Cholesterol; 636mg Sodium

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