Chicken pot pie. Check Out Chicken Pot Pie On eBay. One of our most popular and top-rated meals of all time, this Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this homemade chicken pot pie is super easy to prep, making it a gre.

In a large pot or Dutch oven,. For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. You can cook Chicken pot pie using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken pot pie

It's of Nonstick cooking spray.
You need 1 1/2 lb of boneless,skinless chicken cut into 1/2-inch pieces.
It's 3/4 teaspoon of salt.
You need 1/2 teaspoon of freshly ground black pepper.
It's 4 teaspoons of olive oil.
It's 1 of medium onion, chopped.
Prepare 2 of medium carrots, chopped.
It's 2 of celery stalks, chopped.
Prepare 1/2 pound of green beans, trimmed and chopped into 1/2-inch pieces.
It's 1/4 cup of all-purpose flour.
Prepare 1 1/2 cups of milk.
It's 1 cup of low-sodium chicken broth.
It's 1 can of peas, drained.
You need of Chicken seasoning.
You need 1 can of biscuits.

Chicken pot pie is truly an heirloom recipe—cooks have been making it for centuries. Paula's classic Southern Homestyle Chicken Pot Pie Recipe is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.

Chicken pot pie instructions

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. I used the disposable tin pans..
Season the chicken with 1/4 teaspoon each salt and pepper. I also use chicken seasoning and garlic powder. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl..
Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more..
Return the chicken with its juices back to the pan. Add the peas and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes..
Top the filling with a biscuit. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes. Enjoy..

With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can. DIRECTIONS In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Combine the chicken, carrot, celery, onion and salt into a large stock pot.