Now, as an adult, I like pot pie. I make them all the time when we have leftover chicken. It’s a great way to use those leftovers. But, I can’t make your typical chicken pot pie. I mean, I could.

Peas: I love peas in my chicken pot pie, so I’m using them here. If you have fresh peas on hand then feel free to use those, but I’m a big fan of frozen peas because they're available year round.

1. Stir the soup, milk, thyme, black pepper, vegetables and chicken in a shallow 3-quart baking dish. 2. Bake at 400°F. for 15 minutes or until the chicken mixture is hot and bubbling. Stir the ...

After you pull it from the oven, let the pot pie sit for 10-15 minutes so the sauce can finish thickening, then serve. Get these recipes sent to your inbox every week.

Self-rising flour is made from bleached, low-protein soft wheat flour along with salt and a leavener. If you don't have any on hand, you can use a blend of all-purpose flour, baking powder, and ...

In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes, or until carrots and potatoes are just tender.

If you have fresh vegetables, you can add those too! Zucchini, yellow squash, broccoli and asparagus all are excellent additions. What type of biscuits should you use? Any store-bought biscuits ...

Reduce the heat and simmer until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the broth. Strain the broth with a fine mesh strainer. Add water to measure 5 cups. Set aside.

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained 1 package (12 ounces) refrigerated biscuit dough (10 biscuits) Instructions Heat the oven to 400°F.