This chicken pot pie is
as easy as it is tasty!
Chicken
Pot Pie
- 1/4 cup butter
- 1 medium onion, chopped
1 cup chopped celery
1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 (14 to 16-ounce) can
English peas and carrots, drained
- 2 cups cooked diced chicken
- Salt and pepper to taste
- 1 (10-count) can refrigerated
biscuits
- In a skillet, melt butter
over medium heat, add onion and celery and cooking, stirring
occasionally, until onion is softened, about 5 to 7 minutes.
- Stir in flour, mixing
well; add chicken broth stir until smooth. Add pea and carrots
and chicken; season with salt and pepper to taste.
- Pour mixture into a greased
casserole dish and top with biscuits.
- Bake in 425°F (220°C)
oven until hot and biscuits are golden brown.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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