“There is nothing better on a cold wintry day than a properly made pot pie.” ~~Craig Claiborne
This great chicken pot pie is loaded with vegetables and has a tender, flaky crust. This dish is a meal by itself and your family will love it. Comfort food at its best!
1/2 teaspoon ground thyme
Topping:
1 cup original bisquick
1/2 cup evaporated milk
1 egg
Cut chicken breasts into bite-sized pieces. Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked. While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender. Remove casserole from microwave and add cooked chicken, onions, and celery to carrots and potatoes.Pour in mixed vegetables. In a bowl combine the chicken soup and chicken broth and thyme and whisk together. Pour over casserole and mix with a spoon. In a separate bowl mix the Bisquick, evaporated milk, and egg. Whisk well. Pour over vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30 – 40 minutes until golden brown on top. Makes 6 to 8 servings. Enjoy! Note: You can make this with ham, hamburger, and beef, too.
See steps for making pie below:
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I posted this recipe on Gooseberry Patch’s recipe roundup here.
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Filed under: Casseroles and Skillet Meals, Chicken Tagged: | baking, comfort food, cooking, dinner, Entertaining, food, meat, pie, pot pie, recipes, vegetables
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That looks great. I love that you do a biscuit topping, my favorite too!
I would pair this with the apple cake you just made. Yum!
I tried to leave a comment on the apple cake post, but it says comment off. Hope all is ok.
Oh my goodness, this looks perfect for supper or midnight snack. By the way, you got any other cake or savoury pie recipe you can share with others on the blog? Thanks.
I need to make this ASAP!! Thanks for re-posting this, I’m not sure how I missed this the first time around!!
I’m always leary about making things like this with raw batter or biscuits, ‘cus it doesnt seem to cook all the way through and we always have raw biscuit topping, it makes it soooo gross, any suggestions?
Dawn, I have never had any problem with this having any raw batter on top once it is cooked.
[...] Hearty Chicken Pot Pie [...]
This looks so delicious and I would love to make it for my family. But my son is allergic to milk so I can’t use all the cream soups I’m accustomed to using in casseroles (mushroom, chicken, and celery are my faves). My son can have soy milk products and eggs — everything really except dairy. Any advice on what I could substitute for the cream of chicken soup?
I don’t know Kate. Maybe, you could just use the soy milk and thicken it with a little cornstarch. I am just not that familiar with soy products. So sorry.
Your pot pie was dinner tonight and turned out to be very yummy! I made it was leftover roasted turkey instead of chicken and used a can of Campbell’s Turkey Gravy (surprisingly, dairy free!) instead of cream of chicken soup. Mixed the gravy with chicken broth as in the recipe. The only other change was to use plain soy milk instead of evaporated milk to mix with the Bisquick. Looked and tasted delicious! Thank you!