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. 
Anyone try cooking the base in a crock pot first, and then finish off in the oven ?
No. But wouldn’t it fall a part.
From Ireland here. Could someone please inform me on what “Bisquick” is? Really want to try this..
Hello Lorraine, here is a link to bisquick: https://www.bettycrocker.com/products/bisquick however if you can’t find it in Ireland, here is my handy tip on how to make your own: https://thesouthernladycooks.com/2016/10/14/how-to-make-your-own-baking-mix/
I love everything you post on F.B. Recipes are great also.
Thank you for the sweet comment Jan! Have a wonderful weekend!
I am cooking for one and I am thinking about making the sauce and freezing it in 6″ pie amounts (about 1 cup). Then I could also make the crust in a large batch and freeze ping pong size. Then I could simply thaw and bake. Do you think this would work? Thanks!
Yes, I think you could do that Glenn.
Glenn, I make this Chicken Pot Pie and pour into separate individual dishes. Add topping and then bake all. Freeze 4 or 5 and we eat 2 There’s only 2 of us. Then I have a couple of meals for when I’m in a hurry.
Freezes well.
I am going to try this recipe tonight, can I use something else instead of celery? Love your website, thank you for sharing!
Can I use a box of stove mix instead of the biscuit topping
Never tried it.
Looks good
No canned veggies, a bag of frozen and slice some fresh mushrooms! Yum!
Do u have to use Bisquick? Can any biscuit mix work?
Yes, you can use another biscuit mix.
Hello and thank you for all the yummy recipes , my question is first do we put nothing in the carrots and potatoes to cook with in microwave?and second can I use 1/2 and 1/2 instead of evaporated milk?
You can add a little water if you want and yes, I think you could use half and half.
If we’re using fresh veggies why do we need canned/frozen veggies?
Leave it out if you don’t want to use it.
What is the topping plz in uk terms would lv go cook it:-P
Check this out and it will help you Glenys: http://www.ehow.com/how_4821283_make-bisquick-mix.html
Made this tonight and it was a hit with my family. DELICIOUS!!! Thank you!!!
I always put bisquick topping on top of mine and it is so good .I love making chicken pot pie it is so yummy thanks for reposting…..
Could I use a pie crust for bottom and top … for this recipe, would that be good ?
Yes, I think you could do that Shirley.
I use pie crust for top and bottom and still yummy
Thanks for re posting this today on Facebook, I made it for hubby and I with a few changes only because I didn’t have some ingredients….it was very Good!….I used frozen chicken, thawed cooked….didn’t have celery or thyme, so I did potatoes, onion and garlic in microwave till tender…steamed a bag of frozen mixed veggies ( baby corn,broccoli, sugar snap peas and carrots). ….I mixed a can of Progesso chicken pot pie soup with a can of cream of chicken with herbs soup…..then the topping…..loved it and will be making it again…
Thanks again
Looks great and tasty, my only change would be to add a jar of Button mushrooms drained and rinsed, and frozen stir fry vegetables instead of canned. Can’t stand canned multi-vegetable mixes, and maybe a couple slices sharp cheddar broken into bits.
Looks yummy. Would be really good on a gloomy day like today.
I can’t wait to try this recipe!
Love your baked pot pie recipe, just like my grandma used to make, do you have a recipe for making slippery pot pie, my mom always made it, can’t remember the dough recipe she used. Thanks for all the great home cooked recipes.
Just made this tonight for tomorrow night. Halloween’s a busy night here. Also made enough so I could freeze one. We love this.
This LQQKS GREAT . but I TOTALLY HATE Canned Vegetables – so I’de choose to use Frozen ones instead. I’ll try this and let them Un – Thaw first ! 🙂
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!
You could thicken chicken broth with some cornstarch and try using that as a substitute for the cream soup.
I have soy products for the last 25 yrs. due to a medical condition. The soy milk will not change the recipe in any way.
I need to make this ASAP!! Thanks for re-posting this, I’m not sure how I missed this the first time around!!