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20 min.
42 min.
6 servings

Chicken a la King Pot Pie


  • Crisco® Original No-Stick Cooking Spray


  • 2 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 (10 3/4 oz.) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 (2 oz.) jar chopped pimientos, drained
  • 3 cups cubed cooked chicken


  • 1 cup Martha White® Self-Rising Flour
  • 2 tablespoons chopped parsley
  • 1 cup milk
  • 1/2 cup butter, melted

Preparation Directions

  1. HEAT oven to 400°F. Spray shallow 2-quart casserole with no-stick cooking spray. Melt butter in large skillet over medium-high heat. Add mushrooms and onion; cook until tender, stirring occasionally. Stir in soup, 1/2 cup milk, Worcestershire sauce and pimientos.
  2. SPREAD chicken in prepared casserole. Pour mushroom mixture over chicken. Combine all topping ingredients in medium bowl; stir until smooth. Pour over chicken mixture in casserole.
  3. BAKE 40 to 45 minutes or until golden brown.

Nutritional Information Per Serving

Serving Size (1/6), Calories 480 (Calories from Fat 280), Total Fat 32g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 120mg, Sodium 870mg, Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 5g), Protein 25g; Percent Daily Value*: Vitamin A 4%, Vitamin C 15%, Calcium 15%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.