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Classic Deep Dish Chicken Pie's picture
  Potatoes 6 Medium, pared and quartered
  Carrots 6 Medium, pared and quartered
  Onion 1 Small, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Condensed cream of chicken soup 1 Can (10 oz)
  Cooked chicken/Turkey 3 Cup (48 tbs)
  Biscuit wedge topping 1 Cup (16 tbs) (Adjust Quantity As Needed)

1. Cook the potatoes and carrots in boiling salted water in large saucepan for 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
2. Saute onion and green pepper in butter or margarine until soft in a medium-size saucepan; stir in chicken soup and 1 cup of reserved liquid.
3. Spoon the vegetables and chicken into an 8-cup casserole; pour the sauce over.
4. Bake in hot oven (425°) 15 minutes while making Biscuit-Wedge Topping; arrange biscuits on top of hot mixture; bake 15 minutes longer, or until biscuits are golden.

Recipe Summary

Main Dish
Cook Time: 
50 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2888 Calories from Fat 889

% Daily Value*

Total Fat 100 g153.5%

Saturated Fat 36.3 g181.4%

Trans Fat 0 g

Cholesterol 413.2 mg137.7%

Sodium 2233.7 mg93.1%

Total Carbohydrates 364 g121.4%

Dietary Fiber 36.9 g147.5%

Sugars 61.2 g

Protein 144 g289%

Vitamin A 1277.7% Vitamin C 437.2%

Calcium 37.1% Iron 106.4%

*Based on a 2000 Calorie diet

Classic Deep Dish Chicken Pie Recipe