Navigate / search

Chicken Pot Pie (#4)

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
people
Ingredients
  • 1 large chicken
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 12 small cheddar cheese soup, undiluted
  • 1 pound chicken (legs, thighs or breasts)
  • Celery package Swiss cheese
  • 1 10 ounce Stove Top Stuffing (corn bread chicken flavor)
  • 1/4 cup ice-cold water
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1 cup milk
  • 1 package (20-ounce) frozen crinkle- cut French fries
  • 1 egg bouillon cubes
  • 2 teaspoons block of cream cheese
Servings
people
Ingredients
  • 1 large chicken
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 12 small cheddar cheese soup, undiluted
  • 1 pound chicken (legs, thighs or breasts)
  • Celery package Swiss cheese
  • 1 10 ounce Stove Top Stuffing (corn bread chicken flavor)
  • 1/4 cup ice-cold water
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
  • 1 cup milk
  • 1 package (20-ounce) frozen crinkle- cut French fries
  • 1 egg bouillon cubes
  • 2 teaspoons block of cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook chicken in water to cover with salt and pepper until tender
  2. Cool, chill, skim foam
  3. Add onions, carrots and celery to broth and cook 20 minutes
  4. Add peas
  5. Drain vegetables
  6. Reserve stock
  7. Combine meat and vegetables in a bowl
  8. In another pan, melt butter/margarine; add flour, salt and pepper and cook one minute
  9. Stir in 1 cup milk
  10. Cook until thick
  11. Pour over meat and vegetables, stirring to coat
  12. Pour into large (3-quart) baking pan and top with packaged crust
  13. Beat egg yolk with 2 teaspoons water and brush over crust
  14. Bake 30 minutes at 400 degrees
Share this Recipe
 
Powered by WP Ultimate Recipe