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Chicken Pot Pie

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, H, E
    MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 Whole - Broiler Fryer Chicken

    2. 2tbsp - Better Then Boullion Chicken Base

    3. 3 - potato es cut in quarters

    4. 1 can - Pea s & Carrots

    5. 1tsp - Thyme

    6. 1/2tsp - Rosemary

    7. 1tsp - Garlic

    8. 1 can - Cream of Chicken Soup

    9. 1/2C - Sour Cream

    10. 1 container - Buttermilk Biscuits

    11. Salt

    Instructions Jump to Ingredients ↑

    1. Cook broiler fryer in Dutch oven (cover with water) bring to a boil cover and let simmer for 1 - 1½ hours. When done will be tender and fall off bone. Remove from heat and set aside to cool. Cook potatoes in water from chicken for 15 minutes. De-bone chicken and cut in to bite size pieces. Mix soup and sour cream in casserole dish then add remaining ingredients. If too thick add some water from the potatoes. Cover with biscuits, bake in 350 oven for 30 minutes or until biscuits are golden brown. Serve with rice if desired.

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