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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 820.1
  • Total Fat: 13.3 g
  • Cholesterol: 61.2 mg
  • Sodium: 4,900.5 mg
  • Total Carbs: 137.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 35.3 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: SERENDIPITYFR0G

Introduction

Instead of canned soup mixes, I use gravy mix. It's much easier. It gives more flavor. The family loves it. I usually use canned biscuits for simplicity, but often find myself making my own. I am not sure how many this actually serves. I typically am serving 8 people and have leftovers to boot! Instead of canned soup mixes, I use gravy mix. It's much easier. It gives more flavor. The family loves it. I usually use canned biscuits for simplicity, but often find myself making my own. I am not sure how many this actually serves. I typically am serving 8 people and have leftovers to boot!
Number of Servings: 12

Ingredients

    4 Chicken Breast, bone ad skin removed
    1 Medium Onion
    5 Cups Diced Potatoes (NOT peeled!)
    16 Oz Baby Carrots
    10 oz Bag Frozen Peas
    3 or 4 Pkgs Turkey or Chicken Gravy Mix
    Canned Biscuits

Directions

Cut up the chicken into bite sized pieces. Cook it up. I sometimes boil it, I sometimes fry it. Set aside.

Chop the onions. Fry those in *evoo until transparent in color. Drain. Pour over the chicken. Set aside.

Leave the peelings on the potatoes, cut potatoes into bite sized pieces. Set aside.

Carrots. I use baby carrots because they are already peeled and all I have to do is usually cut them in half.

Take the potatoes and carrots and par-boil them together in the water you used to cook the chicken, if you boiled them. When they are par-boiled (just just done) strain them, reserving the water used to boil them. Pour the carrots and potatoes into the chicken in onion mixture. Add the peas.

Mix up the gravy mix. Use the reserved water you used to cook the potatoes and carrots. Pour this over the chicken and veggies. Stir well. Add more gravy if you need to.

Pour the entire mixture into a baking dish, open the canned biscuits and arrange them on top of the mixture. Bake until the contents are bubbly and hot AND biscuits are golden brown. If biscuits are getting too browned, cover with foil and continue to bake. Takes from 15 minutes to 45 minutes to bake.

Serving size: 1 cup of mix and half a biscuit.
Serves at least 8 with leftovers for the next day.

Enjoy.

I am making this tomorrow night for supper. I will come back and report how much it truly makes!

EVOO means EXTRA VIRGIN OLIVE OIL

**NOTE**

You can ultimately opt to cook the chicken, potatoes and carrots all together. This cuts down the PREP TIME a bit. I don't do it this way - I don't know why.

Number of Servings: 12

Recipe submitted by SparkPeople user SERENDIPITYFR0G.






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