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Chicken-Vegetable Pot Pies

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Ingredients Edit

Crust Edit

Directions Edit

  1. Combine chicken and water in a large saucepan.
  2. Bring to a boil.
  3. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
  4. Remove chicken, reserving broth.
  5. Bone chicken, and cut meat into bite-size pieces; set aside.
  6. Add potatoes, celery, and bouillon powder to broth; bring to a boil.
  7. Cover, reduce heat, and simmer 15 – 20 minutes or until potatoes are tender.
  8. Stir in mixed vegetables. Set aside.
  9. Melt 2 tablespoon margarine in a heavy saucepan over low heat.
  10. Add 2 tablespoons flour, stirring until smooth.
  11. Cook 1 minute, stirring constantly.
  12. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
  13. Remove from heat; stir in poultry seasoning.
  14. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
  15. Spoon into individual baking dishes that have been coated with PAM.
  16. Preheat oven to 350°F.

Crust Edit

  1. In a small bowl, combine 1 cup flour, baking powder, and salt.
  2. Cut in 1 tablespoon plus 1½ teaspoons margarine with a pastry blender until mixture resembles coarse meal.
  3. Stir in buttermilk.
  4. Spoon biscuit dough into 6 portions over chicken mixture.
  5. Place in oven and bake for 1 hour or until biscuits are golden.

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