2 tb Butter 1/2 c Sliced onion 1 c Mushroom soup 1/2 c Milk 1/8 ts Marjoram 1 1/2 c Diced chicken 1 c Whole small potatoes 1 c Peas cook onion in the butter till tender. blend soup, milk, marjoram and add to onion and heat.put chicken, potatoes and peas in casserole and pour the liquid ingredients over. top with bisquik mix or your own tea biscuit recipe made into individual biscuits. bake in 450 degree oven 20 minutes
How To make Chicken Pot Pie (Mom's)'s Videos
Mom's chicken pot pie and lemon tarts
Nothing tastes homemade more than that recipe passed down from generations. Sandi Richard shares two of her mom's recipes with us for a savory and sweet taste!
ALL ABOUT THAT FILLING! | Chicken Pot Pie Recipe
Looking for a dish that LOOKS like you spent all day in the kitchen but actually took no time at all? Look no further than my fool-proof chicken pot pie!
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Biscuit-Topped Chicken Potpie Recipe
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Serve a homemade potpie for dinner tonight. It tastes just like Mom's, but cooks in a fraction of the time.
Skillet chicken pot pie is one of the best recipes I have had! It is delightfully creamy, made with fresh vegetables, and a perfect flaky crust to top it off. #shorts
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Mom's Best Chicken Pie
Tender, juicy chicken pie with a simple, buttery crust that requires no rolling pin! No vegetables in the filling so you can serve your favorite veggies on the side to make everyone happy. Delicious comfort food. Great way to use left over chicken or turkey!
Pennsylvania Dutch Chicken Pot Pie (with Mom)
Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe: 1 Diced onion 3-4 Diced carrots 3-4 Diced celery stocks Sauté for 2-3 minutes Add 1-1.5lbs of chicken 4 Cups of chicken broth Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min) Remove chicken and shred Add potatoes as desired Bring back to simmer
Noodles: 3 eggs 2 cups of flour 1/2 cup milk Mix Stretch dough until thin, cut into squares (If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min) (If soup is too thick add water or broth)