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  1. Paulas classic Southern Homestyle Chicken Pot Pie Recipe is the ultimate comfort food and is budget-friendly, perfect for leftover chicken. Make the crust and then the filling using cooked chicken, green beans, corn kernels, carrots, onion and celery. Pairs perfectly with a salad.

    • Collard Greens

      By Paula Deen JUMP TO RECIPE. ... Servings: 6 to 8....

  2. Directions. Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish. In a large bowl, combine soup, sour cream, 1/2 cup milk and seasonings. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside. In a small bowl, combine baking mix and cheese.

  3. Home. Recipes. Easy Breezy Chicken Pot Pie. By Paula Deen. 7 reviews • 0 questions. baking classics comfort food Country Cooking fall winter. Difficulty: Easy. Prep time: 15 minutes. Cook time: 35 minutes. Servings: 8. Ingredients. 1 (10.75-oz) can condensed cream of chicken soup. 1 cup chicken broth. 1 3/4 cups chicken (leftover, roasted)

  4. www.today.com › recipes › cottage-chicken-potpie-t298240Cottage Chicken Potpie - TODAY

    5 Νοε 2024 · 1 hr. Cook Time: 2 hrs. Prep Time: 4 hrs. There's nothing better on a chilly evening than cozying up to a delicious potpie full of vegetables and roast chicken. Get Brian Lewis' recipe.

  5. "This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!"

  6. This Classic Chicken Pot Pie is comfort food at its best. Classic Chicken Pot Pie Makes 6 to 8 servings Ingredients 2 tablespoons butter 1 cup diced peeled baking potatoes 1 cup (1-inch pieces) fresh green beans ¾ cup frozen corn kernels ½ cup chopped carrot ½ cup chopped onion ½ cup chopped celery 1¼.

  7. This comforting Chicken Pot Pie is perfect for serving your family on cool autumn nights. Chicken Pot Pie Ingredients 6 tablespoons butter 2 1/2 pounds boneless skinless chicken breast, cut into 1/2-inch pieces 1 (8-ounce) package sliced fresh mushrooms 1 1/2 cups sliced carrot 1 1/2 cups chopped celery 1 cup chopped onion 1 tablespoon