Chicken - Chicken Pot Pie

Serves: 4

  • 1/2 teaspoon ADAMS GROUND PEPPER
  • 1/3 cup butter
  • 1/4 cup chicken stock
  • 1 tablespoon ADAMS GARLIC
  • 2 Cups diced Cooked chicken
  • 2/3 cup flour
  • 1 quart cream or milk
  • 1/2 cup chopped onion
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 can store bought biscuits
  • 1 egg white
  • 1 teaspoon ADAMS NUTMEG
Heat oven to 400 degrees. In pan melt butter and add flour in slowly until thick. Add cream or milk and mix well. Add in cooked chicken, broth, garlic, onion, carrots, and peas. Stir until heated through completely and sauce is thickened. Take store bought biscuits and roll out into a pie pan size top. Spray pie pan dish and add chicken filling. Cover pan with biscuit top. Pinch edges, cut three small slices in the top for venting and lightly brush with egg whites. Place in oven and cook 10-12 minutes. Biscuit topping should be cooked through and browned.

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chicken pot pie

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