chicken pot pie recipes
Filed Under: stove top  

- 1 (4-5 lb) whole chickens
- 4 tablespoons chicken base (I use Tone's)
- 9 medium white potatoes
- garlic salt
- 1 (16 ounce) package bow tie pasta (or pot pie, if you prefer)
- pepper
- 2 (15 ounce) cans chicken broth (regular or low sodium)

- 2 cups chopped carrots
- 1/2 teaspoon dried chives
- 6 tablespoons butter
- 6 tablespoons flour
- salt and pepper
- 1-2 cup chopped celery
- pie crusts or biscuits
- 1 teaspoon dried parsley
- 2 cups cooked chicken
- 1 cup cream (or milk)
- 1 cup peas or peas and pearl onions
- 2 1/4 cups chicken stock

- 4 cups cooked chicken
- biscuit dough
- 1/2 cup water
- 1/3 cup flour
- 1 cup chopped celery
- 1 cup green beans
- 1 cup peas
- 1 cup chopped onions
- 4 cups chicken stock (I just use the water I boiled the chicken in)
- 1 tablespoon chopped fresh parsley
- 1 cup sliced carrots

- 6-8 medium yukon gold potatoes, cooked,cooled,peeled,and coarsely diced (about 3 cups)
- 1-2 cup coarsely diced broccoli stems (save florets for another use)
- 4 tablespoons butter
- 1 teaspoon dried basil
- 1 red bell pepper
- 1/2 teaspoon dried thyme
- 2 (14 1/2 ounce) cans reduced-fat chicken broth
- 4 pie crusts (double MEAN CHEF's Classic Pie Crust, Recipe #26205)
- 3-4 large carrots
- seasoning salt
- 1 green bell pepper
- 4-6 boneless skinless chicken breast halves or boneless skinless chicken thighs
- nonstick cooking spray
- dehydrated instant mashed potatoes, as needed for final thickening (optional)
- 1-2 onion
- kosher salt, for sprinkling on pie tops (optional)
- garlic granules
- 3-4 stalks celery
- salt & freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- seasoning salt
- salt & freshly ground black pepper
- garlic granules
- milk or heavy cream or egg wash, for brushing pie tops (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh garlic
- 8-10 asparagus spears
- 1/2 cup flour

- 1 cup cheddar cheese
- 6 biscuits (medium size)
- 1 cup frozen peas
- 2 tablespoons pepper
- 1/2 cup celery
- 12 ounces cream of chicken soup
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frozen carrots
- 1 lb chicken breasts

- 10 ounces frozen mixed vegetables
- 3 tablespoons all-purpose flour
- 1 lb boneless skinless chicken breasts
- 1 cup biscuit mix
- 1/4 teaspoon dried basil
- 2 tablespoons butter
- 1/4 teaspoon dried oregano
- 14 ounces chicken broth
- 6 tablespoons milk
- 1/4 teaspoon dried thyme
- 4 ounces button mushrooms

- 5 ounces fat-free evaporated milk
- 1 cup frozen green peas
- 1/2 cup dry white wine
- 1 medium onion
- 2 chicken bouillon cubes
- 3 tablespoons all-purpose flour
- 1 lb boneless skinless chicken breasts (four 4 oz. pieces)
- 6 pieces phyllo dough
- 2 tablespoons olive oil
- 2 medium carrots
- 1 (15 1/4 ounce) can white corn
- 2 cups water