Chicken Pot Pie

Rating

Tender chicken breast, peas, mushrooms, and carrots simmered in our San Antonio River Mill Brand Chicken Gravy, topped with a flaky homemade pot pie crust.

 

Prep Time15 minsCook Time45 minsTotal Time1 hrYields6 ServingsDifficultyIntermediateCategory

Ingredients

Filling
 4 cups - water
 ½ cup - celery, chopped
 1 cup - carrots, diced small
 1 cup - onions, diced
 2 tbsp - butter
 ¼ cup - red pepper, diced small
 3 cups - chicken breast cooked, diced into 1/2" cubes
 2 cups - frozen peas, thawed
 2 cups - mushrooms, fresh, sliced 1/8" thick
 1 cup - half & half
Pot Pie Dough Bowls
 2 ½ cups - Pioneer Brand® Original Biscuit and Baking Mix
 1 cup milk
 1 cup - butter, softened
 6 each - tortilla pan molds
 pie weights

Instructions

Filling
1

Prepare the Champagne Chicken Gravy according to package directions

2

Melt butter in sauté pan; sauté celery, carrots, onions, until just tender.

3

Add sautéed vegetables, red pepper, mushrooms, peas and cooked chicken to prepared gravy.

4

Simmer on low 18-20 minutes; add half and half, stir well, remove from heat.

Pot Pie Biscuit Tops
5

Heat oven to 400°F. Spray each tortilla pan mold with pan release.

6

Pour Baking and Biscuit Mix in a large bowl, cut cream cheese and butter into the mix to make dough.

7

Turn dough onto a floured surface. Gently knead 3-4 times; roll dough ⅛” thick. Using the tortilla pan mold as a guide, cut the dough into a circle to cover the tortilla pan mold.

8

Place dough circle over tortilla pan mold, press into the sides, cut off excess dough from sides.

9

Place the dough bowls on a cookie sheet pan, place parchment paper in each bowl and fill with pie weights; pre-bake the dough in the tortilla pan molds with pie weights for 15 minutes.

10

Remove from oven. Remove the pie weights and parchment paper, return to oven and bake for 8-10 minutes longer or until the dough is golden brown and center is thoroughly baked. Let bowls cool.

Serve
11

Ladle Chicken Pot Pie mixture into the bowl and garnish with minced parsley or paprika.

*note: each bag of Champange Chicken Gravy Mix contains 3 pouches.

Ingredients

Filling
 4 cups - water
 ½ cup - celery, chopped
 1 cup - carrots, diced small
 1 cup - onions, diced
 2 tbsp - butter
 ¼ cup - red pepper, diced small
 3 cups - chicken breast cooked, diced into 1/2" cubes
 2 cups - frozen peas, thawed
 2 cups - mushrooms, fresh, sliced 1/8" thick
 1 cup - half & half
Pot Pie Dough Bowls
 2 ½ cups - Pioneer Brand® Original Biscuit and Baking Mix
 1 cup milk
 1 cup - butter, softened
 6 each - tortilla pan molds
 pie weights

Directions

Filling
1

Prepare the Champagne Chicken Gravy according to package directions

2

Melt butter in sauté pan; sauté celery, carrots, onions, until just tender.

3

Add sautéed vegetables, red pepper, mushrooms, peas and cooked chicken to prepared gravy.

4

Simmer on low 18-20 minutes; add half and half, stir well, remove from heat.

Pot Pie Biscuit Tops
5

Heat oven to 400°F. Spray each tortilla pan mold with pan release.

6

Pour Baking and Biscuit Mix in a large bowl, cut cream cheese and butter into the mix to make dough.

7

Turn dough onto a floured surface. Gently knead 3-4 times; roll dough ⅛” thick. Using the tortilla pan mold as a guide, cut the dough into a circle to cover the tortilla pan mold.

8

Place dough circle over tortilla pan mold, press into the sides, cut off excess dough from sides.

9

Place the dough bowls on a cookie sheet pan, place parchment paper in each bowl and fill with pie weights; pre-bake the dough in the tortilla pan molds with pie weights for 15 minutes.

10

Remove from oven. Remove the pie weights and parchment paper, return to oven and bake for 8-10 minutes longer or until the dough is golden brown and center is thoroughly baked. Let bowls cool.

Serve
11

Ladle Chicken Pot Pie mixture into the bowl and garnish with minced parsley or paprika.

Chicken Pot Pie