Chicken Pot Pie

Chicken Pot Pie

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Patty Sandifer Baskin


This is my tweak/adaptation of Trisha Yearwoods Chicken Pie. In hers, she doesn't put vegetables nor does she use Bisquick.


★★★★★ 1 vote

20 Min
50 Min


  • 6
    chicken thighs
  • 2 c
    stock from chicken
  • 2 can(s)
    20 oz, cream of chicken soup
  • 2 c
    baking mix
  • 1 tsp
  • 1 stick
    butter, melted
  • 1 1/2 c
    buttermilk, well shaken,
  • 1 can(s)
    mixed vegetables, well drained

How to Make Chicken Pot Pie


  1. Put the chicken in a pot, add some salt and pepper and/or other seasonings to your liking. Cover with water. Remove chicken from pot, reserving stock made and place in bowl in refrigerator to cool. When chicken is cool, debone and chop up chicken
  2. Preheat oven to 425. Put the chicken and vegetables (combined) in a 13x9 baking dish. Combine the stock and soup in a saucepan and bring to a boil. Pour the broth mixture over the chicken.
  3. In a separate bowl, mix the baking mix with the pepper. Stir in the melted butter and the buttermilk Pour this over the chicken and vegetable mixture and smooth over the top; DO NOT STIR!!
  4. Bake until crust is browned and the filling is bubbly, about 45 minutes.

Printable Recipe Card

About Chicken Pot Pie

Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #veggies #potpie

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