I will start by saying this recipe is not gluten free.
I have made this many times over the last few years and I have several pictures of it. I kept meaning to post it, but I never got it done. I thought now would be a good time since Thanksgiving is this week and everyone will have lots of leftover turkey. However, I will not be making it unless I can come up with a gluten free version.
This recipe calls for chicken, but turkey also works well.
This recipe came from a friend of mine. She has brought it to many church dinners. I finally got the recipe from her a few years ago and my family loves it when I make it.
This recipe is a quick pot pie though. I enjoy and have made the kind that is a lot more detailed. The kind where you cook a whole chicken, use the broth, make the crust from scratch, etc. Those are great, but I don’t always have the time to make that kind. I like this version because I can make it anytime. It is so easy!
This recipe does contain Bisquick. I usually do not like Bisquick. I do not like it for biscuits, pancakes, or just about anything else. I know many of you probably like it, but I really don’t. However, I have two recipes that I keep it on hand for and this is one of them. It is what makes this recipe so easy.
Easy Chicken Pot Pie
Chicken pot pie made easy with this tried and true favorite.
- 4 cups (about 4 cups a little more or less is fine) cooked chicken (or turkey)
- 1- 16 ounce bag of frozen vegetables
- 2 medium potatoes, peeled and diced, you want the potatoes diced pretty small
- 1 cup chicken broth
- 2 cans cream of chicken soup
- 1/4 cup onion chopped finely
- 1 1/4 cup milk
- 1 1/4 cup Bisquick
- 3/4 cup butter, melted ( I use 1/2 cup butter and I think it is fine)
- Grease 9x13 pan. Layer chicken, vegetables, potatoes, and onions in pan. Mix broth and cream soup and pour over meat/vegetables in pan.
- Mix topping ingredients together and carefully pour over that.
- Bake at 400 for 1 hr or until golden brown.
This recipe makes quite a bit, so I often 1/2 it and make it in a 8x8 pan.
The pan is really full. I use my pampered chef stoneware pan and it works well, but it may bubble over a little if you use a regular Pyrex type 9x13 pan. That is fine you may just want to put a cookie sheet or something under it so it does not go all over your oven. I wanted to warn you about that part. But do that and you will be fine.
Amount Per Serving: Calories: 414Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 77mgSodium: 884mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 15g
Nutritional values are approximate and aren't always accurate.
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!!!!
@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!!
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.
@Joan, Thanks for the tips on a gluten free pot pie. I will have to try the biscuit idea that sounds good.
Yum, this one looks like a keeper!
I love chicken pot pie and this looks so comforting!
This looks delicious! I’m sure with a little tinkering (or maybe buns on top instead), you could easily make this GF =D.
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
Is there a recipe for the bisquick type stuff? I don’t have bisquick on hand. Otherwise it sounds great!
I just used my grandma’s pie crust recipe. My husband and I both love the taste. For an 8×8 pan:
In a bowl mix:
1 1/2 cup flour
1 tsp sugar
1/2 tsp salt
Combine in measuring cup:
1/2 cup oil
2 Tablespoons cold milk.
Whip until cloudy then pour over flour mixture and blend with hands.
Thanks for sharing! That sounds good.
Just made this recipe tonight and very happy with the results. Will definitely make again and again. Thanks!!!!
I cooked Darlene’s Chicken Pot Pie last night and it was delicious! My husband and I had enough for last night, tonight and I froze another meal of it to have later this month. I used a little bit of Louisiana Hot sauce in my helping to kick it up a notch. Thanks for sharing the recipe.