Chicken Pot Pie - The Southern Lady Cooks

This Hearty Chicken Pot Pie is a delicious! It’s the perfect comfort food on a cold day but it’s also great for any time of the year. 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 Ingredients Needed:

Boneless, skinless chicken breasts






Minced garlic



Can of Mixed vegetables or veg-all

Can cream of chicken soup

Chicken broth

Ground thyme



Evaporated milk


This recipe, like so many, is super versatile. If you are not a celery fan, simply leave it out. So many people always ask that question. You can also add other vegetables, as someone commented they would add mushrooms. This recipe is also great with turkey and a wonderful way to use leftover turkey after Thanksgiving. This also freezes well.

If you don’t have bisquick you can always make your own baking mix. Here is an easy way to do just that: Homemade Baking Mix.

Full recipe in printable recipe card below.

“Made this tonight and it was a hit with my family. DELICIOUS!!! Thank you!!!” – Stacey

” 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.” – Pat 

“This is one of my favorite winter recipes. It’s so easy to make and such wonderful comfort food!” – Katie


Chicken Pot Pie - The Southern Lady Cooks

Chicken Pot Pie - The Southern Lady Cooks

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Chicken Pot Pie

The Southern Lady Cooks
This Chicken Pot Pie is easy to make and wonderful comfort food to enjoy on a cold day. 
4.43 from 7 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, southern
Servings 8 servings


  • 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


  • 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. 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.


You can make this with ham, hamburger, and beef, too.
Keyword chicken casserole, chicken pot pie, dinner recipe, easy chicken pot pie, easy chicken recipe
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Recipe Rating


  1. Feisty Granny says:

    My mother, in the 40’s, rolled her biscuits out and cut them into squares. No rerolling of scraps; no tough biscuits from overhandling the dough.5 stars

  2. Great recipe and surprisingly easy. The husband and I both enjoyed it.5 stars

  3. I wanted to love this. The prep was very time consuming and the end product was dry. I followed the recipe exactly as written. My husband and adult son don’t like It. In the trash It goes 1 star

    1. The Southern Lady says:

      I’m not sure what would have happened, but as you can see from the photos, there is nothing dry about this dish. The vegetables and chicken are swimming in juice. This dish has a can of soup, broth, and butter, so it should never be dry. My only guess could be that you possibly overcooked it. If you view the other comments, this dish has great reviews. As we all know with cooking, not everyone can make every recipe, and every recipe is not for everyone.

  4. Has anyone made this with biscuit on bottom too? If so how did it come out?

  5. Can you make it ahead then next morning pop in oven?

  6. Martha Turek says:

    Anyone try cooking the base in a crock pot first, and then finish off in the oven ?

  7. Lorraine Cremin says:

    From Ireland here. Could someone please inform me on what “Bisquick” is? Really want to try this..

  8. Jane Orfan says:

    I love everything you post on F.B. Recipes are great also.

    1. The Southern Lady says:

      Thank you for the sweet comment Jan! Have a wonderful weekend!

  9. Glenn Manning says:

    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!

    1. The Southern Lady says:

      Yes, I think you could do that Glenn.

      1. Pat VanBoskerck says:

        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.

  10. Leslie Dabrowski says:

    I am going to try this recipe tonight, can I use something else instead of celery? Love your website, thank you for sharing!

    1. The Southern Lady says:

      Never tried it.

    1. The Southern Lady says:

      Yes, you can use another biscuit mix.

  11. 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?

    1. The Southern Lady says:

      You can add a little water if you want and yes, I think you could use half and half.

    1. The Southern Lady says:

      Leave it out if you don’t want to use it.

  12. Made this tonight and it was a hit with my family. DELICIOUS!!! Thank you!!!

  13. Wanda F. Grubbs Alexander says:

    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…..

    1. The Southern Lady says:

      Yes, I think you could do that Shirley.

    2. I use pie crust for top and bottom and still yummy

  14. 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

  15. Jim Voorhies says:

    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.

  16. jeri shuck says:

    Looks yummy. Would be really good on a gloomy day like today.

  17. I can’t wait to try this recipe!

  18. 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.

  19. Just made this tonight for tomorrow night. Halloween’s a busy night here. Also made enough so I could freeze one. We love this.

  20. Kate Crenshaw says:

    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?

    1. 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.

      1. Kate Crenshaw says:

        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!

    2. joyce blevins says:

      You could thicken chicken broth with some cornstarch and try using that as a substitute for the cream soup.

    3. 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.

  21. I need to make this ASAP!! Thanks for re-posting this, I’m not sure how I missed this the first time around!!