Easy Chicken Pot Pie - Frc Version
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 9x13 baking pan
- Serves:
- 8
ingredients
- 907.18 g boneless skinless chicken breasts, cut in pieces and sauteed
- 396.89 g can fat-free chicken broth (about 1-3/4 cups)
- 4.92 ml low-sodium instant chicken bouillon granules
- 283.49 g can cream of mushroom soup, undiluted
- 907.18 g carrots, sliced
- 8 stalk celery, chopped
- 1 large onion, chopped
- 118.29 ml butter or 118.29 ml margarine, melted
- 473.18 ml flour
- 14.78 ml baking powder
- 4.92 ml salt
- 354.88 ml skim milk
- 19.71 ml dried parsley flakes
- salt and pepper
directions
- Preheat oven to 350 degrees Fahrenheit.
- Place cooked chicken in single layer in casserole.
- While chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
- Resulting broth can be used instead of some of the chicken broth.
- Add drained veggies to the chicken in the pan.
- In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
- Stir with whisk to blend.
- Add remaining broth and mix.
- Pour over chicken.
- Add salt and pepper to taste.
- In medium bowl, mix melted butter, flour, milk and parsley.
- Spoon evenly over soup mixture.
- Bake for 40-50 minutes until a golden crust forms on top.
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RECIPE SUBMITTED BY
CrinV
St Catharines, ON