chicken pot pies

Name: Chicken Pot Pies
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) carrots, diced; 1 cup(s) mushrooms, sliced; 1/2 cup(s) celery, chopped; 1/2 cup(s) frozen peas, thawed; 1/4 cup(s) onion, minced; 1 cup(s) water; 2 can(s) cream of chicken soup; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) thyme; 3 cup(s) chicken, diced and cooked; 1 cup(s) self rising flour; 1 1/2 tablespoon(s) butter; 1/4 cup(s) milk; - cooking spray

29 Pinches 4 Photos

Sara Andrea

Eugene, OR

Updated on Nov 20, 2014

Individual servings, how fun! Goes great with a side salad.

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prep time

cook time

method Bake

yield 6 serving(s)

Ingredients

1 cup carrots, diced
1 cup mushrooms, sliced
1/2 cup celery, chopped
1/2 cup frozen peas, thawed
1/4 cup onion, minced
1 cup water
2 cans cream of chicken soup
1/2 teaspoon pepper
1/4 teaspoon thyme
3 cups chicken, diced and cooked
1 cup self rising flour
1 1/2 tablespoons butter
1/4 cup milk
- cooking spray

How To Make chicken pot pies

Step 1

Preheat oven to 425 degrees.

Step 2

Boil chicken until no pink remains. Drain and cut up into bite size pieces.
Step 3

Coat large skillet with cooking spray. When hot, add carrots, mushrooms, celery, peas, and onion; saute 5 minutes. Add chicken.
Step 4

Combine water, soup, pepper, and thyme in a bowl. Stir in veggies and chicken.
Step 5

Spoon mixture evenly into 6, 8oz individual round baking dishes coated with cooking spray.
Step 6

Place flour in small bowl; cut in butter with pastry blender. Sprinkle milk 1T at a time; toss with fork until moist.
Step 7

Drop dough by level tablespoon onto chicken mixture.
Step 8

Bake for 15 minutes.
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