CHICKEN IN EVERY POT PIE

Chicken in Every Pot Pie image

I created a new title for my mom's pot pie recipe while trying to come up with a clever menu for our Presidents' Day Party. An old political slogan came to mind that fit the theme and my main dish just fine! It's chock-full of chicken and vegetables. -Mary Beth de Ribeaux, Gaithersburg, Maryland

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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Ingredients

4 cups cubed cooked chicken
1-1/2 cups chicken broth
1-1/2 cups frozen peas
3 to 4 medium carrots, cut into 1/4-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups biscuit/baking mix
1-1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
Paprika

Steps:

In a large saucepan, combine the chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. , Meanwhile, combine the biscuit mix, milk, garlic powder and celery seed (mixture will be thin). , Pour hot chicken mixture into eight greased ovenproof 10-oz. custard cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture evenly on top of each. Sprinkle with paprika. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.