Chicken Vegetable Pot Pies Recipe

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Chicken Vegetable Pot Pies

Kitchen Crew

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Ingredients

12 oz
chicken breast halves
2.5 c
water
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
butter
2 Tbsp
flour
1 c
skim milk
1 tsp
poultry seasoning
4 oz
mushrooms, sliced and drained

CRUST INGREDIENTS

1 c
flour
1 tsp
baking powder
1/4 tsp
salt
1 Tbsp
butter
1.5 tsp
butter
1/2 c
buttermilk

Directions Step-By-Step

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 tablespoons butter in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
10
Cook 1 minute, stirring constantly.
11
Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
12
Remove from heat; stir in poultry seasoning.
13
Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
14
Spoon into individual baking dishes that have been coated with nonstick cooking spray.
15
CRUST: Combine 1 cup flour, baking powder, and salt in a small bowl.
16
Cut in 1 tablespoon plus 1 1/2 teaspoon butter with a pastry blender until mixture resembles coarse meal.
17
Stir in buttermilk.
18
Spoon biscuit dough into 6 portions over chicken mixture.
19
Bake at 350 for 1 hour or until biscuits are golden.

About this Recipe

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