Canned Chicken Pot Pie Recipe
Description
Nothing warms you up on a chilly day like a classic chicken pot pie. This recipe takes just 15 minutes of prep time and 30 minutes of cook time and is sure to become a family favorite. The creamy sauce, tender chicken, and savory vegetables make this dish a classic comfort food. Serve it with a simple side salad for a complete meal.
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 2 cups cooked, cubed chicken
- 1 can (15 ounces) mixed vegetables, drained
- 1/2 cup frozen peas
- 1 cup biscuit baking mix
Instructions
1. Preheat oven to 400 degrees F.
2. In a medium bowl, combine soup and milk. Stir in chicken, mixed vegetables and frozen peas.
3. Pour mixture into a 9-inch pie plate.
4. Sprinkle biscuit baking mix over the top of the mixture.
5. Bake for 25 to 30 minutes or until top is golden brown and filling is bubbly.
6. Let cool for 5 minutes before serving.
Equipment
- 9-inch pie plate
- Medium bowl
- Oven
Notes
This recipe calls for cooked, cubed chicken. You can use rotisserie chicken or leftover cooked chicken from a previous meal. If you don’t have any cooked chicken on hand, you can easily poach a few chicken breasts for this recipe. Simply bring a pot of water to a boil and add the chicken breasts. Boil for 15 to 20 minutes, or until cooked through. Let cool before chopping into cubes.
Nutrition: Per Serving
Calories: 350
Fat: 11g
Carbohydrates: 37g
Protein: 21g
Fiber: 5g
Recipe Tips
This recipe is a great way to use up leftovers. Try adding leftover cooked potatoes, carrots, celery, or onions to the mix. You can also mix in other frozen vegetables like corn, green beans, or peas. If you don’t have canned soup, you can make your own cream sauce with butter, flour, milk, and seasonings. Finally, you can top the pot pie with store-bought pie crust or puff pastry for a golden, flaky top.
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