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Ingredient

• 3 large chicken breasts
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cups chicken broth
• 2 cans cream of chicken soup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 package frozen peas
• 1/4 cup chopped parsley, fresh or dried
• 1 batch biscuit dough or refrigerated biscuits (optional)

Instructions

1. Preheat oven to 350F degrees.
2. In a large saucepan, bring chicken and enough water to cover it to a boil. Cook until the chicken is cooked through (~10-15 minutes). Remove the chicken from the cooking water but reserve the cooking water for the broth. Shred the chicken into bite-sized pieces with forks or your hands and set it aside.
3. Saute onion, celery, and carrots in a skillet until slightly softened (~5-7 minutes).
4. In a separate bowl, mix together the chicken broth and cream of chicken soup until smooth. Add the garlic powder and black pepper.
5. Stir the soup mixture, cooked vegetables, and peas in the pan with the shredded chicken, bringing this all to a gentle simmer.
6. If desired, cut your biscuit recipe or place the biscuits on top of the cooking mixture.
7. Bake for 25-30 minutes, or until the biscuits are browned and hot in the inside.
8. Sprinkle chopped parsley over the baked chicken pot pie and serve.

Nutrition

Serving size: approximately 1/6 pan (assuming 6 servings)
Calories: 463.6kcal
Fat: 14.0g
Saturated Fat: 3.9g
Cholesterol: 108.3mg
Carbohydrates: 43.8g
Fiber: 4.6g
Sugar: 8.6g
Protein: 34.3g

This comfort food staple will warm up even the coldest of monarchs, with variations across different spice tensions, cream broth, turkey/ham substitutes for the chicken meat, more vegetable calories, or topping choices. Keep your nutrition values and taste buds in mind as you find your ideal combination in our website's crossword title-section database. Happy crisscross recipe hunting!

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