Homemade Chicken Potpie Recipe

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Homemade Chicken Potpie

Susan Tindall


l've been making this recipe for years and there are usually no leftovers here. This is a recipe handed down to my grandma by one of the elderly ladies of the church and l remember eating this after church on Sundays.

★★★★★ 1 vote
30 Min
40 Min


chicken breast halves, skinless and boneless
1 pkg
frozen mixed vegetables (or 2 cans of mixed)
1 can(s)
cream of chicken soup
1 c
swanson's chicken stock
1 stick
3/4 c
3/4 c
self-rising flour


1***Preheat oven to 400 degrees***
2Cut breasts up into quarters so they cook faster. Boil them in a pot with salt and pepper,
then drain and shred.
Put chicken into 9"x13" baking dish and mix in frozen vegetables.
Heat soup and chicken stock in a medium bowl and mix into chicken and vegetables until everything is completely mixed together.
Salt and pepper to taste.
Melt butter in a medium bowl and add in milk and flour. Whisk until well blended and pour evenly over chicken mixture until top is covered.
(You can use Bisquick but use bare minimum because it rises very thick).
Bake for approximately 40 minutes and then serve.
Double ingredients if you have guests coming!

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