Chicken Pot Pie Made Easy

Carol White


Can be prepped ahead, refrigerated and put in oven one hour before serving. It makes a lot; is easily halved for a 2 quart casserole. I usually make the full recipe in a 9 x 13 pan and share some with a friend in need.

I have also made the topping with Bisquick Original Mix using 2 1/4 cups mix with 2/3 - 1 cup milk. You can keep the topping plain or add any combo of seasonings and herbs or even shredded cheese to mix. Adjust baking time so that top is browned and sauce is bubbling. I'm going to try puff pastry next time!


☆☆☆☆☆ 0 votes

50 Min


Add to Grocery List

  • 1
    plain rotisserie chicken, meat removed and cut into bite-sized pieces
  • 2 c
    chicken stock or broth
  • 2 can(s)
    cream of celery soup
  • 1 bag(s)
    peas and carrots, frozen, large or family size
  • 2 Tbsp
    sour cream
  • 1/4 c
    dry sherry, optional
  • 1
    lemon: juice and zest
  • 2 tsp
    fresh thyme leaves or to taste
  • 2 Tbsp
    fresh italian parsley chopped
  • 1 tsp
    dried minced onion

  • 2 c
    self rising flour
  • 1 tsp
    black pepper, fresh ground
  • 1 stick
    butter, unsalted, melted
  • 2 c
  • 1 Tbsp
    fresh herbs minced - optional

How to Make Chicken Pot Pie Made Easy


  1. Remove chicken from bones and chop into bite-sized pieces. Refrigerate until ready to combine other ingredients. Butter a 9 x13 casserole dish. Cook frozen vegetables in the microwave. Set aside. (Option-If time allows, I sautee in butter: 2 ribs celery sliced and 1/2 sweet onion, minced and add to veggies.)
  2. Pre-heat oven to 425 degrees F.
    Using a large saucepan, add stock and the two cans of soup and whisk together. ( For stock, I use "Better Than Bouillon" brand and dilute concentrate as per their directions.) Bring to boil and reduce to simmer. Stir in the sour cream, sherry if using, seasoning and herbs. Add zest and juice of lemon. Add drained cooked vegetables and remove from heat. Hint: pull thyme sprigs though a tea strainer to remove leaves quickly.
  3. Place chicken pieces into bottom of buttered casserole. Pour sauce with vegetables over all.
  4. Melt one stick butter in microwave. In a medium bowl, mix together the self-rising flour and pepper. Add in any optional herbs or seasonings or leave plain. Stir in melted butter and buttermilk. Pour mixture over casserole ingredients and gently spread. Do not stir. Mixture will even out as it bakes.
  5. Bake in pre-heated oven 425 degrees F for approximately 50 minutes. As all ovens vary, start checking at 40 minutes. End result should be a golden browned topping and bubbling sauce.

Printable Recipe Card

About Chicken Pot Pie Made Easy

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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