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Takia Draughan: "Very good! so seasoned everything with garlic and…" Read More
15Ingredients
80Minutes
680Calories
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Ingredients
US|METRIC
16 SERVINGS
- 4 cups chicken broth
- 1 tsp. poultry seasoning
- 1/2 tsp. garlic powder
- 2 lb. boneless skinless chicken breasts (cubed)
- 2 cups carrots (sliced)
- 1 cup celery (sliced)
- 2 cups frozen green peas
- 1/2 cup butter
- 1 onion (chopped)
- 2/3 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. thyme
- 1 1/3 cups milk
- 4 unbaked pie crusts
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol55mg18% |
Sodium830mg35% |
Potassium480mg14% |
Protein22g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A60% |
Vitamin C10% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Takia Draughan 4 years ago
Very good! so seasoned everything with garlic and onion powder, salt, pepper, paprika, and a little Tony’s brought that flavor out! also i used unsweetened almond milk and canned biscuit i cut in halves. I rolled the biscuits out for a nice top crust! very good would make it again!
Alana W. 8 years ago
We love this staple recipe! After making it for the first time, I completely simplified the recipe by substituting with 4C frozen mixed vegetables. I keep the chopped onion and I reduce the flour to 1/3C which is plenty to thicken all the liquid. I also substitute the pie crust with crescent rolls. Flavor is still fantastic and the recipe is much more simple!
David J. 9 years ago
This was probably the most demanding recipe, in terms of time and effort, that I've ever made. It took probably 90 minutes of preparing, sauteeing, and baking, and forcing those store-bought pie crusts to behave was no easy thing. In spite of that, I'm very happy with how it came out. It was filling and savory and it impressed my roommate, which particularly pleases me because he's better than me at basically everything else except cooking. If I make this recipe again, I'll try and use a different kind of crust. The store-bought pie bottoms were graham cracker-oriented, and so a lot sweeter than I was really hoping for (I think those are meant for dessert pies, like apple and key lime). The Betty Crocker instant pie tops that I bought were easy to understand, but not easy to use--they stuck to the cutting board and I ended up having to awkwardly position strips of them over the pie filling, which may have led to the sauce bubbling over while it was in the oven and burning. Making the sauce might also deserve some improvement - it's difficult to mix the chicken broth in with the onion-and-milk sauce. And there was too much of it, but it made a nice snack while I waited for the pies to be finished.