Chicken Vegetable Pot Pies Recipe

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Chicken Vegetable Pot Pies

Kitchen Crew


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12 oz
chicken breast halves
2.5 c
2 lb
baking potatoes, peeled 1/2 inch cubes
1/2 c
chopped celery
1 tsp
chicken bouillon
10 oz
frozen mixed vegetables
2 Tbsp
2 Tbsp
1 c
skim milk
1 tsp
poultry seasoning
4 oz
mushrooms, sliced and drained


1 c
1 tsp
baking powder
1/4 tsp
1 Tbsp
1.5 tsp
1/2 c


1Combine chicken and water in a large saucepan.

2Bring to a boil.

3Cover, reduce heat, and simmer 30 minutes or until chicken is tender.

4Remove chicken, reserving broth.

5Bone chicken, and cut meat into bite-size pieces; set aside.

6Add potatoes, celery, and bouillon powder to broth; bring to a boil.

7Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.

8Stir in mixed vegetables; set aside.

9Melt 2 tablespoons butter in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.

10Cook 1 minute, stirring constantly.

11Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.

12Remove from heat; stir in poultry seasoning.

13Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.

14Spoon into individual baking dishes that have been coated with nonstick cooking spray.

15CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.

16Cut in 1 tablespoon plus 1 1/2 teaspoon butter with a pastry blender until mixture resembles coarse meal.

17Stir in buttermilk.

18Spoon biscuit dough into 6 portions over chicken mixture.

19Bake at 350 for 1 hour or until biscuits are golden.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy