Chicken Vegetable Pot Pie Pies Recette

Comfort food at its finest! This Chicken Vegetable Pot Pie recipe features tender boneless, skinless chicken breasts, earthy mushrooms, and creamy Yukon Gold potatoes (or your favorite firm potato) in a rich, savory sauce, all topped with a flaky, golden biscuit crust. A family favorite, easily adaptable, and perfect for a cozy night in or a special occasion.

Préparation 30 min

Cuisson 90 min

Calories 314.5 kcal

Protéines 40g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chicken Vegetable Pot Pie Pies

Boneless Skinless Chicken Breast Halves
2 cups water
Yukon Gold Potatoes
2 stalks celery (chopped)
Chicken Bouillon Powder
Frozen Mixed Vegetables
Unsalted Margarine
1 cup all-purpose flour
2 cups skim milk
1 teaspoon poultry seasoning
Sliced Mushrooms
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon + 1 ½ teaspoons cold butter
½ cup buttermilk

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Comment préparer Chicken Vegetable Pot Pie Pies

Combine 1 lb boneless, skinless chicken breasts and 2 cups water in a large saucepan. Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through.
Remove chicken from broth; reserve 1 cup of broth. Shred chicken into bite-sized pieces and set aside.
Add 2 lbs Yukon Gold potatoes (peeled and cubed), 2 stalks celery (chopped), and 2 teaspoons chicken bouillon powder to the reserved broth.
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
Stir in 2 cups mixed frozen vegetables (peas, carrots, corn). Set aside.
In a heavy saucepan, melt 2 tablespoons butter over low heat.
Whisk in 2 tablespoons all-purpose flour until smooth. Cook for 1 minute, stirring constantly.
Gradually whisk in 2 cups skim milk. Cook over medium heat, stirring constantly, until thickened and bubbly (about 5 minutes).
Remove from heat and stir in 1 teaspoon poultry seasoning.
In a large bowl, combine the shredded chicken, vegetable mixture, white sauce, and 8 oz fresh mushrooms (sliced).
Pour mixture into individual, greased baking dishes or a large greased casserole dish.
**Crust:** In a small bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Cut in 1 tablespoon + 1 ½ teaspoons cold butter using a pastry blender until the mixture resembles coarse crumbs.
Stir in ½ cup buttermilk until just combined.
Spoon biscuit dough over the chicken mixture.
Bake at 350°F (175°C) for 50-60 minutes, or until biscuits are golden brown and the filling is bubbly.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

Fat

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Mushroom Recipes The Americas American Southern Fall Recipes Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Chicken Vegetable Pot Pie Pies ?

Chicken Vegetable Pot Pie Pies prend environ 120 minutes du début à la fin — environ 30 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Chicken Vegetable Pot Pie Pies ?

Chicken Vegetable Pot Pie Pies contient environ 314.5 calories par portion, avec environ 40 g de protéines, 12 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Chicken Vegetable Pot Pie Pies ?

Les principaux ingrédients de Chicken Vegetable Pot Pie Pies sont Boneless Skinless Chicken Breast Halves, Water, Yukon Gold Potatoes, Celery, Chicken Bouillon Powder, Frozen Mixed Vegetables. Consultez la liste complète avec les quantités ci-dessus.