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Easy Chicken Pot Pie

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 boneless chicken breasts
3 lg. potatoes
4 cans Pillsbury Flaky Biscuits
1 jar chicken gravy
1 can carrots
1/2 bag frozen peas
3 tsp basil
1 tsp poultry seasoning
Salt and pepper to taste
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Let's Make It
1
Cube chicken and potatoes. Boil them until they are done, approx. 25 min.
2
Get a pie pan and open 1 can of biscuits at a time and start from the center of pan and separate out biscuits by the natural cut of them. Go in a circle working outward until the pan has 1/2 inch over the edge.
3
Once chicken and potatoes are finished, drain them fully then add them to a large mixing bowl. Add gravy, carrots, peas, and spices. Stir till mixed. Pour into pie pan and this time start from the outside with your biscuits working your way to the center, overlapping each biscuit until you get to the center. Take the last biscuit and cut 4 parallel slits and place on top.
4
Bake at 400°F for approx. 15-20 min or until the top is golden brown. Once done, cover the entire top with butter. This keeps the pot pie nice and soft. Let sit for 10 min cut and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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