Chicken in Every Pot Pie



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  • Cooking Time: N/A

Chicken in Every Pot Pie

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

In a saucepan, combine chicken, broth, peas, carrots, soup, salt and
pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit
mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot
chicken mixture into eight greased ovenproof 10-ounce custard cups or
casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of
each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35
minutes, or until topping is golden brown.
NOTES : "I created a new title for my mom's potpie recipe while trying to
come up with a clever menu for our Presidents' Day party. An old political
slogan came to mind that fits the theme and my main dish just fine! It's
chock-full of chicken and vegetables. " Mary Beth de Ribeaux,
Gaithersburg, Maryland

Ingredients:

4 c Cooked chicken; cubed
1 1/2 c Chicken broth
1 1/2 c Frozen peas
4 md Carrots; peeled and cut into
-1/4" slices
1 cn Condensed cream of mushroom
-soup; undiluted
1/4 ts Salt
1/4 ts Pepper
2 c Biscuit/baking mix
1 1/4 c Milk
1 ts Garlic powder
1/2 ts Celery seed
Paprika

Serves:

8 Servings 		 
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