Quickie Chicken Pot Pie

Debi Fain


This is adapted from a Paula Deen recipe. Its super easy to throw together and I've made it my own over the last 5 years. Add some garlic to the bisquick mix or try some cheddar cheese in it. Add different veggies if you dont have carrots and peas. I've left the butter off the top and its good but not as rich.

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8 girls or 6 hungry boys
10 Min
45 Min


2 c
chicken, chopped or shredded (i use thighs but use whatever kind you like)
hard boiled eggs
1 c
thinly sliced carrots (i use the baby carrots sometimes too.
1 c
frozen green peas
1 can(s)
cream chicken soup (i've used cream of "whatever you have" too!!)'
1 can(s)
chicken broth
salt and pepper to taste
3 c
2 c
1 stick
butter, melted


1Preheat oven to 350 degrees F

2Grease 9x13 casserole pan.

3Combine chicken, eggs, carrots, and peas in a large bowl. Mix the soup with the chicken broth. season to taste, and stir into the chicken mixture. Pour into the greased casserole pan.

4Stir together the Bisquick and the milk and pour over the casserole. If its to thick to pour add more milk or just add by the spoonful on the top of the chicken mixture. Drizzle melted butter over the topping.

5Bake until the topping is golden brown about 30-45 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American