Easy Chicken Pot Pie / Pies

środa, 5 lutego 2014

Easy Chicken Pot Pie / Pies

Time: 2 hrs


  • 2 boneless skinless chicken breasts
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (15 ounce) can chicken broth
  • 1 (15 ounce) can peas
  • 1 (15 ounce) can sliced carrots
  • 8 tablespoons butter (1 stick)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon white pepper
  • 1 cup whole milk


  • 1 Preheat oven to 350 degrees F.
  • 2 Boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
  • 3 In a mixing bowl, use a whisk to blend the creme of mushroom soup (you COULD use creme of celery soup as a substitute), and the chicken broth.
  • 4 Drain the carrots and peas, then add them to the soup blend.
  • 5 Slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
  • 6 Assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with PAM.
  • 7 Distribute the mix among the 5 bowls evenly. Fill to about 3/4 of an inch from the top edges.
  • 8 Melt the butter and pour an equal amount on top of the mix of each filled ramekin. Use all the butter.
  • 9 In another mixing bowl, mix the flour, baking powder, white pepper and milk.
  • 10 When the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. DO NOT stir the butter or the batter into the soup mix!
  • 11 Slightly spread the batter across the tops, using a tablespoon to do so. Do not bother to spread the batter from edge to edge.
  • 12 Place the ramekins on a cooking tray and bake at 350 degrees F. for 50-60 minutes.
  • 13 Remove from the oven and serve when the tops are golden brown.

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