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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    10 mins

    1 hr 30 mins

    ~Bliss~'s Note:

    Quick and easy. I usually cook the chicken the nite before and allow it to cool. I nuke the soup, butter, broth together while chopping the chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place cooked chicken, peas and carrots in bottom of baking dish; melt margarine and add to soup and broth.
    2. 2
      Mix well and pour over chicken and vegies.
    3. 3
      Mix Bisquick and milk and pour over all.
    4. 4
      I usually do this a while earlier, and let it sit.
    5. 5
      I like it a little "fluffier", and less like pie crust.
    6. 6
      Bake 1 1/2 hour at 350°F.
    7. 7
      Serves 6-8. ((I use the smaller cans of the peas and carrots, but you can also use the 14 oz. can of the combined peas and carrots. I've used whatever leftover cooked carrots I have on hand, and left over peas. The quantity of either is not that crucial. I also double the sauce if I'm in the mood for a saucier pot pie.)).
    8. 8
      I also make this with fresh mushrooms and broccoli.
    9. 9
      I either nuke the broccoli (frozen) or place it in the hot chicken broth to thaw and add it to the chicken at the bottom of dish.

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    Ratings & Reviews:

    • on February 23, 2009

      45

      This was total comfort food for us. I did use frozen peas and carrots as I don't care for canned. I also used Bisquick Heart Smart and skim milk and added some parsley and ground black pepper. I made individual pot pies in oval-shaped ramekins and baked for 45 minutes. The crust came out a very pretty golden brown.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (261 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 471.1
     
    Calories from Fat 235
    50%
    Total Fat 26.2 g
    40%
    Saturated Fat 10.6 g
    53%
    Cholesterol 96.9 mg
    32%
    Sodium 1118.0 mg
    46%
    Total Carbohydrate 30.2 g
    10%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.3 g
    25%
    Protein 27.7 g
    55%

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