Chicken-Vegetable Pot Pie / Pies

  • Prep Time: 30 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 6
  • About This Recipe

    “This is one of my adopted recipes and I have made it. I have changed the recipe to boneless skinless breasts. I used fresh mushrooms. Yukon gold potatoes are my choice but any firm potato will do. Next time I will double the topping as it so good. I used all the topping on 1/2 the recipe.”

    Ingredients

  • 12ouncesboneless skinless chicken breast halves
  • 2 1/2 cupswater
  • 2mediumyukon gold potatoes( peeled and cut into 1/2-inch cubes)
  • 1/2 cupcelery, Chopped
  • 1teaspoonchicken bouillon powder
  • 10ouncesfrozen mixed vegetables
  • 2tablespoonsunsalted margarine
  • 2tablespoonsflour
  • 1cupskim milk
  • 1teaspoonpoultry seasoning
  • 4ounces sliced mushrooms, fresh (about 2/3 cup) or 4ouncescanned mushrooms( about 2/3 cup)
  • Crust

  • 1cupflour
  • 1teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1tablespoonmargarine
  • 1 1/2 teaspoonsmargarine
  • 1/2 cupbuttermilk, I use the powder buttermilk and mix with water
  • Directions

  • Combine chicken and water in a large saucepan and bring to boil.
  • Cover, reduce heat, and simmer 15 minutes or until chicken is tender.
  • Remove chicken, reserving broth.
  • Cut meat into bite-size pieces; set aside.
  • Add potatoes, celery, and bouillon powder to broth; bring to a boil.
  • Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender.
  • Stir in mixed vegetables; set aside.
  • Melt 2 tablespoons margarine in a heavy saucepan over low heat; add 2 tablespoons flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
  • Remove from heat; stir in poultry seasoning.
  • Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
  • Spoon into individual baking dishes that have been coated with Pam.
  • Or into 1 large casserole dish.
  • CRUST.
  • Combine 1 cup flour, baking powder, and salt in a small bowl.
  • Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal.
  • Stir in buttermilk.
  • Spoon biscuit dough over chicken mixture.
  • Bake at 350°F for 1 hour or until biscuits are golden.
  • Reviews

  • “4 stars for filling (see explanation below) I originally made this filling but used a different biscuit recipe which I rolled out into crusts.I made small pies with the mini tins and I think it made 8 pies so it was a very generous amount. I wrapped them in foil and froze them then took off the foil and put them in a micro-safe dish and sent to work with hubby. He raved about them every time he ate them!
    Today I made these again (well, started making anyways) I made a double-batch which I again plan on making into individual pies. Needed something for dinner though so put some into an 8×8 dish and made your biscuit topping. I used milk instead of buttermilk so maybe that was my problem but I wasn’t too impressed. I dropped the sticky dough onto the dish and it seemed more like dumplings. They didn’t puff up and were rather dense. From now on I will stick with making my pies!”

  •