Chicken Pot Pie

Ready in 45 minutes

Everyone in our house liked this, including the kids. This will go into our regular rotation.

"Very easy to make. I used left over frozen chicken and canned mushrooms. I put the mixture in pie crusts and froze them."

- waw123

Tip: Another recipe with the exact-same name "Chicken Pot Pie" ranks higher.

5 avg, 3 review(s) 100% would make again

Ingredients

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INGREDIENT
1/2 cup onion; chopped
1/2 cup fresh mushrooms; chopped, optional
1/4 cup Butter or margarine
1/3 cup All-purpose flour
1/2 tsp Salt
1/4 tsp ground sage
1/8 tsp Pepper
2 cups Water
3/4 cup milk
1 tb chicken bouillon; instant granules
3 cups chicken; cubed, cooked
1/4 cup pimientos; chopped, optional
1/4 cup parsley; snipped, optional
1 10-oz package peas and carrots, frozen
1 cup croutons

Original recipe makes 6

Servings  

Preparation

Cook peas and carrots according to package directions; drain. In a saucepan

cook onion and mushrooms in butter or margarine till tender but not brown.

stir in flour, salt, sage, and pepper. Add water, milk, and chicken

bouillon all at once. Cook and stir till thickened and bubbly. Cook and

stir 1 to 2 minutes more. Stir in drained vegetables, chicken or turkey,

pimiento, and parsley; heat till bubbly. Turn chicken mixture into 6

individual casseroles or a 12 x 7 1/2 x 2" baking dish. Combine 1 cup

croutons with 4 tablespoons of melted butter or margarine and sprinkle over

casserole. Bake in 250 oven for 10 to 12 minutes or till croutons are=

light

browned.

You could also do pie shells for this and make actual pot pies, but then you

would need to cook for longer.

Credits

Added on Award Medal
Calories Per Serving: 588 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken Pot Pie

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Yum. Like everyone I changed a few things, put it in a huge deep dish pie dish with a double crust, skipped those pimentos since my family doesn't like them, used dried parsley, increased veggies and used a mixed bag with green beans, limas, corn, peas and carrots. Increased onion to one large brown onion (was probably 1 1/2 cups), used canned mushrooms chopped up. Do wish there had been more sauce in the pie, there was when it went in to the oven, but dried up considerably. Baked an hour at 375 to get the bottom crust done. This is a great basic recipe that can be altered as your taste likes. A little finely chopped celery would be good sauted with the onions and mushrooms. Thanks for the recipe.
Duckwife2 7 years ago
Very easy to make. I used left over frozen chicken and canned mushrooms. I put the mixture in pie crusts and froze them.
waw123 8 years ago
[I posted this recipe.]
cookingmom 8 years ago
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