Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rita's Chicken Pot Pie Recipe
    Lost? Site Map

    Rita's Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Wilmom's Note:

    This is a savory, satisfying Pot Pie!! Fresh vegetables, a smooth rich wine sauce, and a crusty biscuit topping all combine to make this a dish that will find its way into your family favorites!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauce:.
    2. 2
      Melt 5 Tbs. butter in large skillet over medium heat.
    3. 3
      Add flour, and stir till well combined, over medium-high heat.
    4. 4
      Add broth, milk, wine and tarragon.
    5. 5
      Stir till smooth.
    6. 6
      Remove from heat.
    7. 7
      Set aside to cool.
    8. 8
      Filling:.
    9. 9
      Separately, microwave carrots, broccoli, and corn till crisp-tender (about 45 seconds each, on High).
    10. 10
      In a separate skillet, melt 2 tbs. butter.
    11. 11
      Add onion, and celery.
    12. 12
      Saute till crisp-tender.
    13. 13
      Remove from skillet, leaving drippings in pan.
    14. 14
      Place Mushrooms in same skillet.
    15. 15
      Saute till crisp-tender, about 1 minute.
    16. 16
      In bowl, mix together vegetables and chicken.
    17. 17
      Scatter meat/veggie mixture over the bottom of a 9 x 13 pan.
    18. 18
      Pour cooled sauce over top, spreading so that it covers everything.
    19. 19
      Place in 350 degree oven and cook till sauce bubbles. About 20 minutes.
    20. 20
      Topping: While casserole is cooking, Mix biscuit mix, water, garlic powder and parsley till well blended.
    21. 21
      (May need to use more or less water, depending on the gluten in your mix).
    22. 22
      On floured board, roll out dough about 1/2" thick, roughly the size of your casserole dish.
    23. 23
      When sauce bubbles, then remove casserole from oven, and lay the rolled biscuit mixture on top.
    24. 24
      Increase oven temperature to 400 degrees.
    25. 25
      Return casserole to oven and cook an additional 12 to 15 minutes. (Till topping is golden brown.).
    26. 26
      Enjoy!

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Rita's Chicken Pot Pie

    Serving Size: 1 (247 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 594.9
     
    Calories from Fat 342
    57%
    Total Fat 38.0 g
    58%
    Saturated Fat 20.2 g
    101%
    Cholesterol 125.7 mg
    41%
    Sodium 817.9 mg
    34%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 3.2 g
    13%
    Sugars 7.3 g
    29%
    Protein 19.3 g
    38%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites