ALMOST HOMEMADE CHICKEN POT PIE
I love this recipe because it reminds me of my mother. I remember her making it once as a child and now I love to make it for my son and husband. This is a quick and simple way to make a "comfort" food. You can also omit the chicken and cream of chicken soup for a great vegetarian dish. You can also prepare (do not add biscuits) and freeze this for a later time. I make 2 at a time. If choosing to make 2 at a time, just double all ingredients.
Provided by Plump Peaches
Categories Savory Pies
Time 1h10m
Yield 1 caserole, 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken breast and reserve 1 cup of the liquid.
- While chicken is cooling, add both cans of soup and can of chicken broth to the reserved liquid.
- Add all of potatoes, carrots, celery, garlic, onions, corn, and peas to this mixture.
- Cook on a low simmer for 20 minutes.
- Shred or cut chicken into bite-size pieces.
- Add chicken to mixture and stir together.
- Salt and pepper to taste.
- Add everything into a greased 13x9-inch pan.
- I prefer a glass baking dish or casserole dish.
- Top with the 2 cans of biscuits and bake at 350 degrees for an additional 30 minutes.
- Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 600.4, Fat 23, SaturatedFat 6.2, Cholesterol 76.8, Sodium 840.9, Carbohydrate 64.2, Fiber 8.1, Sugar 10.2, Protein 37.4
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