Tasty Chicken Pot Pie

Christy Bailey

By
@christina68

This is a recipe that is fairly easy to make and every time I tell the kids I am going to make it, their response is, "yay!".

Note: At times when money has been tight, I have left the chicken out (making it a vegetable pot pie) and the kids haven't even noticed!


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2
chicken breasts, boneless and skinless- cooked and diced
1 can(s)
cream of celery soup
1 can(s)
cream of chicken soup
1 can(s)
chicken broth (or 14 oz homemade broth)
1 stick
margarine
1/2 tsp
salt
1/4 tsp
pepper
1 can(s)
peas (drained)
1 can(s)
carrots (drained)
1 can(s)
diced potatoes (drained)
1 can(s)
corn (drained)
3
eggs, hard boiled and cubed or sliced (optional)
2 c
bisquick
1 1/2 c
milk

Directions Step-By-Step

1
Put cooked chicken on the bottom of a 9 x 13" pan.
2
Sprinkle the vegetables and eggs on top of the chicken.
3
Combine the broth, soups, butter, salt and pepper in a medium saucepan and heat through. Pour evenly over the chicken and veggies.
4
For the batter: mix the milk and bisquick and pour over the top of the casserole. (The batter will rise evenly and cover the top with the crust)
5
Bake at 400 for 30-40 minutes.

About this Recipe

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: Southern
Hashtag: #vegetables