Bea's Chicken Pot Pie

Bea L.


Some call it pot pie and others call it a casserole. Either term is politically correct, I say. This is a wonderful dish that is definitely comfort food. My family loves this dish. This recipe came from a sweet friend, Mrs. Lewis, which is now deceased.


★★★★★ 6 votes

6-8 depends on size


Add to Grocery List

  • ·
    whole fryer, cooked & deboned, reserve broth**
  • 16 oz
    frozen or canned mixed vegetables**
  • 10 1/2 oz
    cream of mushroom soup*
  • 10 1/2 oz
    cream of chicken soup*
  • 2 can(s)
    reserved chicken broth (use soup cans)**

  • 1 stick
    butter or margarine, melted
  • 1 c
    self-rising flour
  • 1 c
    milk or buttermilk
  • ·
    ** i, personally add a can of diced water chestnuts.

How to Make Bea's Chicken Pot Pie


  1. Boil chicken and reserve 2 cups broth. Freeze the rest of broth for another use. Debone and skin chicken then place into bottom of a 9 X 13 casserole dish or baking pan. Preheat oven to 350.
  2. In a large saucepan slowly heat both cans of soup along with 2 cans of reserved chicken broth. Remove from heat and add in the vegetables. Pour over chicken. *NOTE: I have used one can of cream of mushroom soup with 3 cans of broth instead of the two cans of soup and broth. When I do this I use 1 1/4 each of flour and buttermilk in the topping.
  3. TOPPING: Whisk together the melted butter, flour and milk until smooth. Pour over chicken and vegetables and bake (uncovered) at 350 for approximately 40-50 minutes or until golden brown. NOTE: I have also added 1/2 to 3/4 cup of broth to this as well.
  4. * I love cranberry sauce with this dish.
  5. **NOTE: I have also used one large can of white meat chicken, which works just fine. When I use canned chicken I just add water in place of the chicken broth. It's good both ways.

Printable Recipe Card

About Bea's Chicken Pot Pie

Course/Dish: Chicken, Savory Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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