You are here

Deep Dish Chicken Pie

Chicken.delights's picture
  Potatoes 6 Medium, pared and quartered
  Carrots 6 Medium, scraped and quartered
  Onion 1 Small, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Canned cream of chicken soup 1 Can (10 oz)
  Cooked chicken chunks 3 Cup (48 tbs)

Cook potatoes and carrots in boiling salted water in large saucepan 15 to 20 minutes, or until tender; drain, saving 1 cup of liquid for next step.
While vegetables cook, saute onion and green pepper in butter or margarine until soft in saucepan; stir in chicken soup and 1 cup saved liquid.
Spoon vegetables and chicken into 8 cup casserole; pour sauce over.
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.
BISCUIT WEDGE TOPPING: Sift 1 1/2 cups sifted flour, 2 teaspoons baking powder and 1/2 teaspoon salt into medium size bowl; cut in 1/4 cup (1/2 stick) butter or margarine; add 1/2 cup milk all at once; stir just until blended.
Turn dough out onto lightly floured pastry cloth or board; knead lightly 1/2 minute; roll out to a 7 inch round; cut into 6 wedges; brush tops lightly with milk; sprinkle with 1/4 teaspoon poppy seeds.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3052 Calories from Fat 1194

% Daily Value*

Total Fat 133 g204.8%

Saturated Fat 45.6 g228.2%

Trans Fat 0 g

Cholesterol 648.7 mg216.2%

Sodium 2663.7 mg111%

Total Carbohydrates 260 g86.5%

Dietary Fiber 35.8 g143%

Sugars 33 g

Protein 211 g421.4%

Vitamin A 1272.1% Vitamin C 437.7%

Calcium 41.8% Iron 116.3%

*Based on a 2000 Calorie diet

Deep Dish Chicken Pie Recipe