Comments on: Easy Chicken Pot Pie

By: beingjennifer

beingjennifer — Wed, 23 Nov 2011 01:35:58 +0000

Is there a recipe for the bisquick type stuff? I don’t have bisquick on hand. Otherwise it sounds great!

By: Kelly

Kelly — Wed, 25 Nov 2009 05:15:03 +0000

Made this for dinner tonite, very yummy! My family loved it!
Will be adding this recipe to my menu plan! thanks for the great recipes

By: Lauren

Lauren — Mon, 23 Nov 2009 22:00:42 +0000

This looks delicious! I’m sure with a little tinkering (or maybe buns on top instead), you could easily make this GF =D.

By: Amanda

Amanda — Mon, 23 Nov 2009 15:04:50 +0000

I love chicken pot pie and this looks so comforting!

By: niki

niki — Mon, 23 Nov 2009 12:39:31 +0000

Yum, this one looks like a keeper!

By: Lynn

Lynn — Mon, 23 Nov 2009 02:21:45 +0000

@Lynn, Thanks for the tips for freezing this. I had not thought of those. I am sure those will be useful to my readers. Thanks!!

By: Lynn

Lynn — Mon, 23 Nov 2009 02:20:55 +0000

@Joan, Thanks for the tips on a gluten free pot pie. I will have to try the biscuit idea that sounds good.

By: Joan

Joan — Mon, 23 Nov 2009 01:48:55 +0000

I make Chicken Pot Pie gluten free. I make a chicken flavored white sauce using a gluten free flour and Better Than Bouillon, chicken flavored. For the biscuit topping I make my own biscuits for myself and bake separately. For my husband, I buy frozen English muffins which are gluten free, cut in half and toast. Instead of baking the whole dish in the oven, I just make the chicken stew on the stove and spoon it over the biscuits. It’s not exactly the same, but it’s close enough and my husband has a dish he otherwise wouldn’t be able to eat. Also, I always add a few drops of yellow food coloring to the white sauce to make it look more like chicken.

By: Lynn

Lynn — Mon, 23 Nov 2009 01:48:24 +0000

It’d be easy to modify this recipe for the freezer too. I do that with tons of my casserole recipes so I can make them in an 8×8 which feeds my family. Then I freeze the second casserole to use later.

For this one, simply use the southern style frozen hash browns (the small diced ones) instead of fresh potatoes. (Fresh potatoes will turn black in the freezer if you don’t cook them first.)

You’ll 1/2 the topping part of the casserole when you make each version as that part wouldn’t freeze well.

I also take a filling like this and simply bake it for about 30 minutes until hot and bubbly and then top it with some canned biscuits. Pop it back in the oven til the biscuits are done and then serve.

We’re not having turkey for Thanksgiving because I’m just not a huge fan. Instead we pick a theme and do it “all out”. (This year it’s Italian.) However, I couldn’t pass up turkeys at only 40 cents a pound so I just did up forty pounds of turkey in various casseroles to fill up my freezer for the winter. Yummy!!!!