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Chicken Pot Pie

Baking Time: 25-30 minutes
Total Time: 45 minutes
Yield: 1- 10 inch pie
Servings: 8 to 10

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Rating: 5.0/5 (1 vote cast)

Warm, traditional comfort food made simple!

Ingredients

  • 1 cup cooked chicken, chopped coarsely
  • 1-16 ounce pkg frozen, mixed vegetables, thawed and drained
  • 1-10 ounce can cream of chicken soup
  • 1/4 cup lowfat sour cream
  • 1 tsp dried basil
  • 1 cup WEM Biscuit Mix
  • 2 Tbs melted butter or vegetable oil
  • 6 Tbs water
  • 1/4 tsp celery seed or poppy seed (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Coat a 10 inch deep dish casserole or pie pan with cooking spray.
  3. . Mix together chicken, vegetables, soup, sour cream, and basil.
  4. Pour mixture into baking dish.
  5. In a small bowl, mix together biscuit mix, butter, and water.
  6. Turn out on floured surface and knead gently about 1 minute.
  7. Roll or pat out to a 10 inch round.
  8. Gently, fold dough over itself and lift onto chicken mixture. Unfold.
  9. Press dough against edges of pan and flute like pie dough.
  10. Sprinkle top with seeds.
  11. Bake for 25 minutes or until golden brown.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
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