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Classic Deep Dish Chicken Pie

Chef.at.Home's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Cook Time: 
50 Minutes

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