no-fuss chicken pot pie

Name: No-fuss Chicken Pot Pie
Prep time: 20 min
Cook time: 35 min
Yield: 5
Cuisine: American
Ingredients: 3 cup(s) cooked, diced chicken; 1 can(s) delmonte diced white potatoes (drained); 1 can(s) delmonte carrots and peas (drained); 1 1/2 cup(s) chicken broth, low salt; 1 can(s) cream of chicken soup, fat-free; 1 cup(s) flour; 1 cup(s) milk; 1/2 cup(s) melted margarine; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) each of salt and pepper

(2 RATINGS)

66 Pinches

kathy devine

Charlotte, NC

Updated on Jan 30, 2012

This dish is so easy and delicous! I have made it several times to take to someone who is sick or just had surgery or a baby. They always ask for my recipe! It's a great meal that's quick and when you add a salad and applesauce; a complete meal! Enjoy!

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prep time 20 Min

cook time 35 Min

method Bake

yield 5 or 6

Ingredients

3 cups cooked, diced chicken
1 can delmonte diced white potatoes (drained)
1 can delmonte carrots and peas (drained)
1 1/2 cups chicken broth, low salt
1 can cream of chicken soup, fat-free
1 cup flour
1 cup milk
1/2 cup melted margarine
2 teaspoons baking powder
1/2 teaspoon each of salt and pepper

How To Make no-fuss chicken pot pie

Step 1

Cook chicken. I usually cook a whole chicken and then cut it up and divide it into 3-cup increments and put into baggies to freeze for quick dinners.

Step 2

Put cooked chicken into 2 quart casserole dish. Mix potatoes, peas and carrots, soup,salt, pepper and broth together. Pour over chicken. Mix melted margarine, flour, milk and baking powder well and pour over all; do not mix. Do not cover
Step 3

Bake in preheated 425 degree oven for 30 minutes.
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