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Creamy Chicken Pot Pie

Creamy Chicken Pot Pie Recipe

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Prep/Cook Time: 45 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 package
(cut into 1 inch pieces)
Non-stick cooking spray
1 package frozen mixed vegetables
2 cans (10.75 ounces) fat-free low sodium condensed cream of chicken soup
1/2 cup 2 % milk
1/4 teaspoon dried poultry seasoning
1/4 teaspoon ground black pepper
1 can (6 ounces) refrigerated flaky layered biscuits


  1. Preheat oven to 425°F.   Spray a 2-quart baking dish with non-stick cooking spray.  In a large saucepan, cook vegetables according to package directions until just barely tender.  Drain, then add chicken, soup, milk, poultry seasoning and black pepper.  Bring to a boil, stirring frequently, on medium high heat.  Reduce heat; cover and simmer for 5 - 7 minutes.
  2. Spoon mixture into baking dish.  Separate biscuit dough into 6 -10 pieces and place gently on top.  Bake for 15 - 17 minutes, or until biscuits are deep golden brown.  Let stand for 5 minutes before serving.

  • Serving Size 269g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 250

  • Total Fat 5g (8%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0.5g

  • Cholesterol 55mg (18%)

  • Sodium 920mg (38%)

  • Total Carbohydrate 34g (11%)

  • Dietary Fiber 3g

  • Sugars 4g

  • Protein 15g

  • Vitamin A %

  • Vitamin C %

  • Calcium 4%

  • Iron 10%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Josh Ferry - New York, NY 11/10/2012 7:00:49 PM
My girlfriend ate half of the thing the first night and it made for a great hangover dish the next day :)
Joy Gaskill - Eustis, FL 2/16/2011 3:41:16 PM
this was really easy and very good using the flaky biscuits-I nuked the vegetables and used peas
Diane - Frankfort, IL 2/10/2011 2:20:29 PM
My family loved this. It was fast and easy. I added cheddar cheese to the mixture before baking and substituted crescent rolls (cut in 1/2) for the buscuits. It came out delicious! I think any left over chicken would do.
bob williams - newport, RI 2/23/2010 10:31:51 AM
its was looking good till you said refrigerated biscuits.
Sue - Albany, NY 2/12/2010 9:13:36 AM
I used this recipe with Campbell's GOLDEN mushroom soup and added one onion (quartered and microwaved until soft). Used frozen vegetables, etc. and it was a great hit. Doubled the recipe to feed a small crowd and EVERYONE raved about it.
Geraldine Biscardi - Maple Shade, NJ 2/11/2010 7:00:38 PM
Love Perdue Product, every one -cooked and fresh. Thanks for our receipe--We love pot-pie-especially Lancaster County Amish style, and so I will try your recipe--It appears to be an easy one with ingredients that we like. Geri Biscard
Dawn - PA 11/5/2007 7:28:59 PM
This was great! My 4 year old and my husband loved it!! I used the fat free low sodium cream of chicken and it came out great!!!! Will definitely make again.
Diane Swasey - Manchester, NH 11/3/2006 4:43:26 AM
I made this recipe yesterday. I exchanged the mixed frozen vegetables for frozen cut green beans. It is great!!!

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