Description
Delicious recipe for Chicken Pot Pies. Recipe from PocketChangeGourmet.com Adapted from Tara McConnell
Ingredients
Scale
- 2 Tablespoons butter or margarine
- 1/2 cup diced yellow onion
- 1/4 cup diced celery
- 2 cans condensed cream of chicken soup
- 2 cups milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon poultry seasoning or your favorite seasoning
- 1/8 teaspoon black pepper
- 1–1/2 cups frozen peas and carrots
- 2 cups cooked chicken, diced
- 2 Tablespoons all-purpose flour
- 1 can ready to bake biscuits
Instructions
- Preheat oven to 400ºF.
- In a large skillet add butter, onion, and celery and cook over medium-high heat, saute until onions are translucent, about four to five minutes.
- Add cream of chicken soup, milk, Parmesan cheese, seasoning, black pepper, and frozen vegetables to the skillet, and stir to combine.
- Combine chicken and flour in a large resealable bag and shake until chicken is thoroughly coated.
- Once mixture in the skillet is simmering, add the coated chicken, stir, and let simmer one minute before removing from the heat.
- Spoon mixture into a Temp-tations Old World Covered Crock Bowls until about 3/4 full or in 2-quart Temp-tations baking dish
- Cut biscuits and add to the top, covering the mixture completely
- Bake all for 15 to 20 minutes or until biscuits are golden brown and filling is hot and bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes