Easy Creamy Chicken Pot Pie
Chicken Pot Pie recipe
Yield
6 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
onions
sliced |
|
| 1 | cup |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| ⅛ | teaspoon |
marjoram
|
*
|
| 1 ½ | cups |
chicken
diced |
|
| 1 | cup |
potatoes
whole, small |
|
| 1 | cup |
green peas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
onions
sliced |
|
| 237 | ml |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 0.6 | ml |
marjoram
|
*
|
| 355 | ml |
chicken
diced |
|
| 237 | ml |
potatoes
whole, small |
|
| 237 | ml |
green peas
|
|
Directions
Cook onion in the butter until 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
