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Deep Dish Chicken Pie

chef.tim.lee's picture
Ingredients
  Potatoes 6 Medium, quartered
  Potatoes 6 Medium, pared, quartered
  Carrots 6 Medium, quartered
  Carrots 6 Medium, pared, quartered
  Onion 1 Small (1 Can)
  Onion 1 Small, chopped to make 1/4 cup
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped (1 Can)
  Butter/Margarine 2 Tablespoon
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Cooked chicken 3 Cup (48 tbs), boiled, roasted, or broiled (Chunks)
  Cooked chicken 3 Cup (48 tbs)
  Biscuit 1⁄2 Cup (8 tbs)
  Biscuit topping 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 425°.

MAKING
2. In a large saucepan in boiling salted water cook potatoes and carrots for 15 to 20 minutes such that tender
3. Then drain the potatoes and save 1 cup of liquid.
4. In a saucepan sauté onion and green pepper in butter or margarine such that soft, stir in chicken soup and 1 cup saved liquid.
5. Into 8-cup casserole spoon vegetables and chicken, pour over the sauce and bake in hot oven for 15 minutes.
6. Arrange biscuits on top of hot mixture and bake for more 15 minutes longer such that biscuits are golden.

SERVING
7. Serve hot with the desired garnish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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