1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (133g) Recipe makes 6 servings The following items or measurements are not included below: cream soup 2 cups frozen vegetables
Calories 275
Calories from Fat 168		(61%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 8.3g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.1g
Cholesterol 77mg		25%
Sodium 164mg		6%
Potassium 269mg		7%
Total Carbohydrate 0.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 25.3g		50%
detailed view... how is this calculated?

Menus using this recipe:

menu 1

Kate at Recipezaar

people who like this recipe also like:

Meatloaf: Yes, Virginia There is a Great Meatloaf!

By: Nita Holleman

Cheesy Garlic Bread

By: stephanie

Perfect Southern Fried Chicken

By: PanNan

Chicken Stew or Chicken Pot Pie Filling

Recipe #66229 | 2½ hours | 30 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: ~Leanne~
Jul 7, 2003

This recipe was given to me by my friend. These instructions are exactly how she gave them to me. I hope it is not to confusing. This is a very good recipe for chicken stew or pot pie filling. It has become a favorite at our house.

SERVES 6 (change servings and units)

Ingredients

5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour

Directions

1
Cook chicken and set aside.
2
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
3
Add milk until it becomes a thick sauce stirring constantly.
4
Add 1 can of cream soup and 1/2 a can of milk.
5
Make sure sauce is slightly thick.
6
Put in frozen veggies, chicken and seasonings.
7
Cook on low heat for about an hour.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #698614

On Feb 22, 2009

I can see how this would be a great pot pie filling. I made it as a stew and it was not flavorful enough for our taste. I added some cayenne and that helped. Will probably dice peppers next time or find some other way to spice it up!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #981759

On Dec 3, 2008

The picture is not the same as how the chef shared the cooking procedure . The picture has dough on top but her recipe didnt include that. The recipe procedure is we have to cook the chicken but how ? boil, saute or fry? not clear. But thanks anyway . I think it is very delicious. I will try it with mashed potato on top.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: truebrit

On Dec 30, 2004

I made a chicken pie with this filling last night, and it was delicious! (I used it with No-Fail Piecrust, Recipe ID#105545). Some of the amounts in the recipe aren't specified, so this is what I did; in step 2, I added 1/4 cup of flour, and in step 3, I stirred in 1/2 cup of milk, a little at a time. Instead of 2 cups of frozen veggies, I added a whole bag (1 lb.) of frozen peas and carrots. I only cooked it for 30 minutes. After I filled the pie shell with it, and topping with pastry, I baked it at 425F on the bottom rack for 10 minutes, then I baked for 20 more minutes on the center rack. This filling was so easy and savory! Thanks, Leanne!

12 people found this review helpful

Was this review helpful to you? YES | NO

From: JUDY BODNAR

On Jul 26, 2003

I love this recipe and have used it often, everyone seems to enjoy it everytime I serve it. This is a very adaptable recipe because you can add or omit the seasoning you like as well as add the vegetables you prefer in it (or add no vegetables) I make the whole recipe and freeze the rest when I dont need it all at once. I put the unused portions in zip-locked freezer bags and it keeps well.. I like to top this recipe with pepperidge farm puff pastry from the freezer section and I sometimes top it with a pie crust...it is also great with dumplings cooked on top of it..just make sure to thin the sauce a bit to allow for cooking the dumplings...and of course, this is great served over noodles or with the noodles thrown right in it (make sure to thin the sauce to allow for the noodles to cook, they also thicken it a bit. Enjoy ! Judy

12 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews