HEARTY CHICKEN POT PIE
Chicken pot pie is easy to make and a delicious dish.
“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!
Chicken pot pie makes a wonderful weeknight meal or just make it anytime for family and guests.
2 boneless, skinless chicken breasts
1 cup celery, chopped
1 small onion, chopped
3 or 4 medium sized carrots, chopped
3 or 4 medium potatoes, peeled and chopped
1/4 teaspoon pepper
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 tablespoons butter or margarine
1 (15 ounce) can mixed vegetables or veg-all, drained
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup chicken broth
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:
Chicken Pot Pie
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup celery chopped
- 1 small onion chopped
- 3 or 4 medium sized carrots chopped
- 3 or 4 medium potatoes peeled and chopped
- 1/4 teaspoon pepper
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 4 tablespoons butter or margarine
- 1 15 ounce can mixed vegetables or veg-all, drained
- 1 10 3/4 ounce can cream of chicken soup, undiluted
- 3/4 cup chicken broth
- 1/2 teaspoon ground thyme
Topping:
- 1 cup original bisquick
- 1/2 cup evaporated milk
- 1 egg
Instructions
- 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. Add Topping.
Topping Instructions
- 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.
Notes
Don’t forget to pin chicken pot pie.
If you like this recipe, you might also like my recipe for Scalloped Corn Casserole.
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