Dianes Chicken Pot Pie
From dynie 15 years ago
- 50 minutes to make
- Serves 15
This is excellent for make-to-take. It is often what I send when our church is assisting families with meals. It can be reheated for a whole meal or in individual servings. It can be frozen should they receive too many meals at one time. Read more The buttery white sauce makes this pot pie delicious, rather than using canned soup....The easy topping makes prep faster. Any of these ingredients can be approximate. I just dump them and it always turns out great! See less
Ingredients
- Filling: shopping list
- 2/3 c. butter or margarine shopping list
- 1/4 c. chopped onion (or more) shopping list
- 2/3 c. flour shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- ________________________ shopping list
- 3 c. chicken broth, 2- 14 0z. cans (or water) shopping list
- 1 1/3 c. milk shopping list
- ________________________ shopping list
- 3-6 c. cooked shredded chicken (or turkey) shopping list
- 4-5 c. frozen mixed veg., thawed shopping list
- ________________________ shopping list
- Crust topping: shopping list
- 2 eggs shopping list
- 1 c. milk shopping list
- 2 c. biscuit mix shopping list
How to make it
- Preheat:400* (in: 9x13" pan for: 40-50 mins.-or until golden brown)
- In saucepan cook onion in butter until tender.
- Stir in flour, salt and pepper until blended.
- While stirring with a whip, add chicken broth and milk.
- Stir and cook over medium until thickened and bubbly.
- Cook and stir 2 minutes more.
- Place mixed vegetables and meat in 9x13" pan.
- Pour white sauce mixture evenly over veg. and meat.
- Crust topping: Combine until just moistened.
- Pour over veg./meat mixture.
- Bake 400* 40-50 mins., or until golden brown
The Rating
Reviewed by 6 people-
so comforting! yummy
jett2whit
in Union City loved it
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This is a keeper! thanks for share! Mare
theiris
in Garden City loved it
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Like it!
shuga
in United States loved it
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