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Chicken Pot Pies

Chicken Pot Pies


6 tbsp/75 mL butter or margarine
1/2 cup/125 mL chopped onion
1/2 cup/125 mL all-purpose flour
2 tsp/10 mL Watkins Organic Parsley
3/4 tsp/4 mL poultry seasoning
1/4 tsp/1.2 mL of ground Watkins Organic Lemon Pepper Blend
3 cups/750 mL water
3 tbsp/45 mL Watkins Chicken Soup and Gravy Base
3 cups/750 mL cubed, cooked chicken or turkey
1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained
1/4 cup/60 mL chopped pimento
1 package refrigerated biscuits (6 per package)


Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450°F/230°C for 8 to 10 minutes or until biscuits are lightly browned.

Featured Ingredients